Franklin Otoya
Haledon,NJ
Overview
23
23
years of professional experience
Work History
Line Cook
Bareburger
Woodcliff Lake, NJ
02.2019 - Current
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Ensured that all dishes were prepared according to recipe specifications.
- Communicated effectively with other staff members regarding orders and menu changes.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Garnished and arranged dishes into creative presentations.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Trained new team members on proper meat and vegetable preparation techniques.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Executed proper techniques when preparing menu item ingredients.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Made meals in accordance with company standards and requirements.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Performed workstation prep prior to shift start.
- Received and stored food and supplies.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Replenished food items from inventory and rotated ingredients.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Stocked and restocked kitchen supplies as needed.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Adhered to portion controls and presentation specifications.
- Set up and performed initial prep work for soups, sauces and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Adhered to sanitation policies at all times when handling food products.
- Inspected equipment for cleanliness prior to use every shift.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Followed proper food handling methods and maintained correct temperature of food products.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Performed basic knife skills such as dicing onions or slicing meats.
- Maintained accurate records of daily production sheets including waste logs.
Manager
La Fortaleza
Garfield, NJ
09.2017 - 12.2018
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Created monthly reports for senior management summarizing operational performance metrics.
- Coached, mentored and trained team members in order to improve their job performance.
- Created and managed budgets for travel, training and teambuilding activities.
- Proposed or approved modifications to project plans.
- Organized team activities to build camaraderie and foster pleasant workplace culture.
- Analyzed business performance data and forecasted business results for upper management.
- Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
- Mediated conflicts between employees and facilitated effective resolutions to disputes.
- Planned and led team meetings to review business results and communicate new and ongoing priorities.
- Evaluated individual and team business performance and identified opportunities for improvement.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Interviewed prospective employees and provided input to HR on hiring decisions.
- Produced thorough, accurate and timely reports of project activities.
- Assigned work and monitored performance of project personnel.
- Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
- Reviewed completed work to verify consistency, quality and conformance.
- Recruited and trained new employees to meet job requirements.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Delegated work to staff, setting priorities and goals.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Established and managed yearly budgets of up to $[Amount].
- Accomplished financial objectives by forecasting requirements, scheduling expenditures and preparing annual budgets.
- Determined marketing strategies by reviewing operating and financial statements and departmental sales records.
- Developed and implemented appropriate plans to resolve unfavorable trends and enhance sales.
- Created training modules and documentation to train staff.
- Minimized staff turnover through appropriate selection, orientation and training.
Manager
El Norte Mexican Food
Lodi, NJ
10.2008 - 08.2018
Waiter's Assistant/Bartender
El Norteno Mexican Food
Lodi, NJ
02.2003 - 10.2008
Prep Line Cook
On The Boarder
Paramus, NJ
02.2001 - 01.2003
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and seeding vegetables.
- Maintained a clean and sanitary work area by adhering to all safety standards.
- Assembled food orders according to recipes and instructions provided by chefs or supervisors.
Education
Bachelor of Science - Business Administration
IPAE
My Country /Lima Peru03.1992
GED -
Guadalupe
My Country /Lima Peru12.1990
Timeline
Line Cook
Bareburger
02.2019 - Current
Manager
La Fortaleza
09.2017 - 12.2018
Manager
El Norte Mexican Food
10.2008 - 08.2018
Waiter's Assistant/Bartender
El Norteno Mexican Food
02.2003 - 10.2008
Prep Line Cook
On The Boarder
02.2001 - 01.2003
Bachelor of Science - Business Administration
IPAE
GED -
Guadalupe