Gabriel Hernandez
Las Vegas,NV
Summary
Experienced Kitchen Manager bringing demonstrated success in developing and motivating strong restaurant teams to assist 200 customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Kitchen Manager
PT's Entertainment
Las Vegas, NV
01.2023 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
Line Cook
Village Publishing
Las Vegas, NV
08.2023 - Current
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Lead Cook
Flowing Tide Pub
Las Vegas, NV
11.2022 - 08.2023
- Supervised line cooks to monitor food safety and order accuracy.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took over line positions in event of emergency.
- Taught kitchen staff safety protocols and restaurant standards.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Designed high-quality menu items using in-season ingredients, reducing overall costs Number%.
Line Cook
Luckys Lounge And Restaurant
Las Vegas, NV
11.2022 - 03.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Production Chef
Avatar Natural Foods
Henderson, NV
09.2021 - 10.2022
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Mentored kitchen staff to prepare each for demanding roles.
- Rotated through all prep stations to learn different techniques.
- Rotated food regularly, removing outdated items for proper disposal.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Monitored recipe portioning to control food costs.
- Collaborated with staff members to create meals for large banquets.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Kept Number stations clean by wiping down counters and mopping up liquid spills during high traffic times in kitchen.
Kitchen Manager
Village Pub And Poker
Las Vegas, NV
04.2019 - 09.2021
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Kitchen Manager
The Lodge Taverns
Las Vegas, NV
03.2011 - 04.2019
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Education
No Degree - General Studies
Prepa 30
Mexico City, MexicoSkills
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Recruitment
- Kitchen Staff Coordination
- Team Leadership
- Food Preparation and Safety
- Order Delivery Practices
- Order Accuracy
- Operations management
- Safe food handling
- Scheduling
- Performance improvement
- Staff Management
- Proper Food Handling
- Waste Control
- Portion Standards
- Chef Assistance
- Excellent Teamwork
- Food Rotation
Certification
Serve Safe Certified
Certified Food Safety Manager Card
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Line Cook
Village Publishing
08.2023 - Current
Kitchen Manager
PT's Entertainment
01.2023 - Current
Lead Cook
Flowing Tide Pub
11.2022 - 08.2023
Line Cook
Luckys Lounge And Restaurant
11.2022 - 03.2023
Production Chef
Avatar Natural Foods
09.2021 - 10.2022
Kitchen Manager
Village Pub And Poker
04.2019 - 09.2021
Kitchen Manager
The Lodge Taverns
03.2011 - 04.2019
No Degree - General Studies
Prepa 30