Francisco Javier Eusebio-Perez
Baltimore,MD
Summary
An organized and motivated individual, eager to utilize time management and organizational skills across diverse settings. Seeking entry-level opportunities to enhance abilities while contributing to company growth. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
12
12
years of professional experience
Work History
Sous Chef
Watershed
Baltimore City , MD
05.2024 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted with interviewing, hiring and training kitchen personnel.
Line Cook
Mother's grille federal hill
Baltimore , MD
03.2013 - 02.2021
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Line Cook
The Avenue kitchen
Baltimore City, MD
02.2014 - 11.2015
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Set up and performed initial prep work for soups, sauces and salads.
- Grilled and deep fried various foods from meats to potatoes.
- Washed and peeled ingredients to prepare for different meals and recipes.
Education
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO11-2022
Skills
- Workflow Optimization
- Dish preparation
- Food Safety
- Vendor Relationship Management
- Cost Control
- Portion Control
- Employee Scheduling
- Inventory Management
- Food Preparation
- Equipment usage
- Catering background
- Kitchen Equipment Operation
- Foodservice
- Food presentation
- Team Leadership
- Sauce preparation
- Knife Skills
- Recipe creation
- Positive and professional
Affiliations
- working out ( crossfit )
- reading ( cook booking )
- eating food
Languages
Spanish
Elementary
Timeline
Sous Chef
Watershed
05.2024 - Current
Line Cook
The Avenue kitchen
02.2014 - 11.2015
Line Cook
Mother's grille federal hill
03.2013 - 02.2021
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
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