Francisco Javi Lozano Sanchez
Bakersfield,California
Summary
Dynamic Assistant Sous Chef with a proven track record at Harbor House Rest, adept in operations support and showcasing a commanding leadership style. Excelled in reducing food waste and spearheading recipe development, aligning with industry trends and enhancing guest satisfaction. Demonstrated excellence in fostering teamwork and expediting orders, ensuring top-notch dining experiences.
Overview
20
20
years of professional experience
Work History
Head Line Cook
Red Robin Group
Bakersfield, CA
03.2021 - Current
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Contributed to successful catering events by preparing large quantities of high-quality dishes under tight deadlines.
Assistant Sous Chef
Harbor House Rest
San Diego, CA
09.2004 - 12.2010
- Demonstrated versatility in preparing various types of cuisine, adapting to changing menu requirements as needed.
- Reduced food waste by implementing inventory control measures and utilizing leftover ingredients creatively.
- Assisted in the development of new recipes, keeping up-to-date with industry trends and guests'' preferences.
- Collaborated with the culinary team on special events, providing exceptional dining experiences for guests.
- Ensured consistent food quality by closely monitoring preparation and presentation standards.
- Strengthened teamwork among kitchen staff by fostering an atmosphere of mutual respect and supportiveness.
- Expedited orders efficiently during peak service hours, ensuring prompt delivery of meals to guests.
Education
High School -
IGNACIO ALTAMIRANO
Mexico Mexico 11.1970
Skills
Operations support
Catering background
Order delivery practices
Special requests
Schedule Management
Food spoilage prevention
Commanding leadership style
Stocking and replenishing
Menu memorization
Timeline
Head Line Cook
Red Robin Group
03.2021 - Current
Assistant Sous Chef
Harbor House Rest
09.2004 - 12.2010
High School -
IGNACIO ALTAMIRANO