Isaac Alvarado
Freeport
Summary
Experienced in fast-paced environments, demonstrating ability to perform under pressure while managing business operations. Proven track record in mentoring staff, fostering professional growth and development. Skilled in menu creation, contributing to enhanced customer satisfaction and operational efficiency.
Overview
2018
2018
years of professional experience
Work History
Executive chef
Rustic Root
- Created menus that enhanced customer experience and drove sales growth. Managed inventory to ensure optimal stock levels and reduce waste. Oversaw front-of-house and back-of-house operations to maintain service quality. Trained staff on menu offerings and service standards to improve efficiency.
Executive chef/ creator
STREET TO TABLE
- Developed innovative seasonal menus to enhance customer satisfaction and increase culinary creativity.
- Oversaw kitchen operations, ensuring adherence to food safety and sanitation standards.
- Managed inventory control, optimizing ingredient usage to minimize waste and maximize efficiency.
- Trained and mentored kitchen staff in culinary techniques and best practices for improved performance.
- Executed cost-effective purchasing strategies that reduced overall food costs without compromising quality.
- Implemented systemized workflows for meal preparation, improving service speed during peak hours.
- Evaluated and refined kitchen processes, driving continuous improvement in food quality and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Grill, prep
Small batch
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
Sauté, grill, prep
Dirty Taco
- Executed grilling techniques to achieve optimal flavor and presentation.
- Utilized sautéing methods to enhance texture and taste of ingredients.
- Prepared ingredients efficiently to ensure smooth kitchen operations.
Line Cook
Brixx & Barleys
- Prepared and cooked menu items according to recipes and specifications.
- Maintained cleanliness and organization of kitchen stations for efficiency.
- Assisted in inventory management, ensuring fresh ingredients were available.
- Collaborated with team members to meet peak service demands effectively.
- Operated kitchen equipment safely, following all health and safety guidelines.
- Adapted quickly to changing menus and special dietary requests from customers.
- Trained new staff on food preparation techniques and kitchen protocols.
- Implemented improvements in workflow to enhance overall kitchen productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Sous chef/ grill cook
Franks Steak House
- Prepared salads and sautéed vegetables for menu items. Grilled and fried various proteins to enhance dish offerings. Executed food preparation tasks to ensure timely service during peak hours.
Sous chef/ kitchen manager
Publicans
10.2017 - 02.2018
- Broiler, flattop, prep , saute
HEAD COOK
CHEEBURGER CHEEBURGER
04.2017 - 10.2017
- FLATTOP , SALADS, PREP
HEAD COOK
Cara cara mexican grill
04.2017 - 10.2017
- Flattop, grill, salads, prep, expo
Cook
CHILIS
01.2017 - 04.2017
- Flattop , grill. Fry, sald
- JOB DUTIES
Cook
Bertucci's westbury
08.2016 - 01.2017
- Saute, grill,salads, prep, baker
Cook
Millers ale house
12.2015 - 08.2016
- Saute, grill,flattop,salads, prep
Cook
TGI FRIDAYS
03.2015 - 11.2015
- Fry, saute, salads, grill, flattop, prep
Chef or Head Cook
Muscle Maker Grill
01.2013 - 03.2015
Education
High School Diploma -
Uniondale High School
Uniondale, NY06.2011
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Coaching and mentoring
- Staff training
- Creative thinking
- Food pairing
- Inventory management
- Banquets and catering
- Staff scheduling
- Dietary restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to detail
- Recipes and menu planning
- Recruitment and onboarding
- Staff management
- Fine dining
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Sous chef/ kitchen manager
Publicans
10.2017 - 02.2018
HEAD COOK
CHEEBURGER CHEEBURGER
04.2017 - 10.2017
HEAD COOK
Cara cara mexican grill
04.2017 - 10.2017
Cook
CHILIS
01.2017 - 04.2017
Cook
Bertucci's westbury
08.2016 - 01.2017
Cook
Millers ale house
12.2015 - 08.2016
Cook
TGI FRIDAYS
03.2015 - 11.2015
Chef or Head Cook
Muscle Maker Grill
01.2013 - 03.2015
Executive chef
Rustic Root
Executive chef/ creator
STREET TO TABLE
Grill, prep
Small batch
Sauté, grill, prep
Dirty Taco
Line Cook
Brixx & Barleys
Sous chef/ grill cook
Franks Steak House
High School Diploma -
Uniondale High School
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