Hugo Escalante
McMinnville,OR
Summary
Experienced Line Cook with 24 years in cooking and preparing customers' orders with upbeat attitude. Expert at grilling, frying and assembling over 300 menu items and seasonal items from memory, using exact amounts to conserve ingredients. Work well under pressure and always willing to help teammates and customers.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Lead Line Cook
Coyote Joes
Willamina, OR
12.2004 - 01.2024
- Cooked menu items based on customer orders.
- Checked completed orders for correct quantity and quality.
- Set up and performed initial prep work for soups, sauces and salads.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Prepared multiple orders at once for speedy service.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
Line Cook
Ruby Tuesday
MCMINNVILLE, Oregon
07.2008 - 10.2010
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Displayed strong telephone etiquette, effectively handling difficult calls.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Adhered to sanitation policies at all times when handling food products.
Line Cook
Flying M Ranch
Yamhill, OR
03.2001 - 07.2008
- Performed basic knife skills such as dicing onions or slicing meats.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Replenished food items from inventory and rotated ingredients.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Trained new team members on proper meat and vegetable preparation techniques.
Skills
- Kitchen Organization
- Ingredient Preparation
- Knife Skills
- Food Safety
- Staff Coordination
- Food Assembly
- Safe Food Handling
- Food Preparation
- Inventory Control
- Kitchen Operations
- Food Presentation
- Spoilage Prevention
Certification
- Food handlers License
Timeline
Line Cook
Ruby Tuesday
07.2008 - 10.2010
Lead Line Cook
Coyote Joes
12.2004 - 01.2024
Line Cook
Flying M Ranch
03.2001 - 07.2008
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