Gerardo Santamaria
Richmond,CA
Summary
Accomplished culinary professional with a proven track record at The Plant Cafe, enhancing kitchen productivity by streamlining food preparation processes and mentoring junior staff. Expert in food safety and sanitation, with a flair for creative menu development and a collaborative team leadership approach. Achieved significant reduction in food waste, demonstrating exceptional problem-solving skills and a commitment to excellence.
Overview
14
14
years of professional experience
Work History
Lead Line Cook
Saul’s Restaurant and Deli
08.2020 - Current
Assistant Manager
Green Heart Foods
08.2015 - 09.2019
Line Cook
Gaspar Braserie
06.2014 - 04.2016
Cook
The Plant Cafe
04.2010 - 09.2014
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Collaborated with management team to develop new menu items.
- Streamlined food preparation process, increasing kitchen productivity.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced Type environment.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
Skills
Food safety knowledge
Food assembly
Grilling Techniques
Menu Planning
Food Safety
Cooking techniques
Kitchen Organization
Menu development
Food Preparation
Food presentation
Sanitation Practices
Safe Food Handling
Knife Skills
Food Processing
Ingredient Preparation
Special Diets Knowledge
Portion Control
Allergen awareness
Sauce preparation
Staff Coordination
Garnishing Techniques
Plates presentation
Cleaning and organization
Highly motivated
Food Safety Standards
Food Storage Procedures
Kitchen Station Setup
Line Management
Problem-Solving
Professional Attitude
Food presentation talent
Prepared Foods Plating
Head Chef Collaboration
Time Management
Stock Rotation
Kitchen Sanitation
Menu Item Memorization
Meat Cutting
Crew training
Garnishing
Food Allergen Safety
Kitchen Operations
Recipe Adaptation
Food rotation
Kitchen Sanitization
Kitchen Equipment Management
Food Storage
Kitchen set up
Portioning
Grilling
Cleaning and sanitization
Team Leadership
Specialty Food Preparation
Equipment Cleaning and Maintenance
Adaptable and Flexible
Food inspection
Frying and sautéing
Frying
Timeline
Lead Line Cook
Saul’s Restaurant and Deli
08.2020 - Current
Assistant Manager
Green Heart Foods
08.2015 - 09.2019
Line Cook
Gaspar Braserie
06.2014 - 04.2016
Cook
The Plant Cafe
04.2010 - 09.2014