Isaac Gonzalez

Work History

Malibu Poke

11.2021 - 12.2024

Checked and tested foods to verify quality and temperature.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
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.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Salt and Time

03.2018 - 11.2021

Forecasted seasonal staffing levels and interviewed and hired new staff members.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Created menus and designed corresponding recipes for retail, of site events and wholesale
Ordering through sysco, US foods and farmers market.
Scheduled and supervised all kitchen employees (around 8 people)
Created recipes, food costing and previous to this position worked as line cook in pantry, grill, saute, expo and preparation of food.

Revelry Kitchen and Bar

01.2019 - 09.2019

Working on daily prep list.
Constantly working on fryer, pantry and saute.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Assisted in developing new menu items to reflect restaurant's style and standards.

Lazarus Brewing Co.

05.2017 - 12.2018

Helped in developing new recipes, daily specials and food costing
Work together with managers and owners to create new menus, ordering food and dry goods
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

Paradisus Hotel and Resort

02.2016 - 03.2017

Worked on several restaurants across the resort, including grill, Italian, Mexican, buffet and room service.
Follow food safety protocols and standards such a proper storage, labeling and temperature guidelines
Prepared food items such as meats, poultry, and fish for frying purposes.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Grilled meats and seafood to customer specifications.
Maintained well-stocked stations with supplies and spices for maximum productivity.