Overview
Work History
Education
Timeline
Generic

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 Peru
03.1992

GED -

Guadalupe
My Country /Lima Peru
12.1990

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
Franklin Otoya