Summary
Overview
Work History
Education
Skills
Timeline
Generic

Isaac Yepez

Buffalo

Summary

Hardworking and passionate job seeker with strong organizational skills eager to prove himself at any position. Ready to help our team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. I'm ready to take on whatever task set in front of me and carry out orders to the letter.

Overview

5
5
years of professional experience

Work History

Saute/Garde Manger

Jazzboline
08.2022 - Current
  • Monitored quality of raw and cooked food products to uphold health code standards.
  • Initiated contact between the executive chef and local farms and wineries.
  • Scouted a multitude of local outlets to improve the quality and variety of product.
  • Constructed daily specials.
  • Presented concepts for new menu items.
  • Added new recipes to the restaurant's inventory.
  • Led shifts from saute/inside expo.
  • Prepped product on a daily basis.
  • Learned the process of making fresh ravioli, gnocchi, and bread.
  • Developed new methods of storage and organization for the kitchen.
  • Maintained standards of freshness and enforced station tastings.
  • Worked in dish pit when necessary.

Garde Manger

1700 Steakhouse
10.2021 - 07.2022
  • Monitored quality of raw and cooked food products to uphold health code standards.
  • Evaluated food products to verify freshness and quality.
  • Coordinated with team members to prepare orders on time.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Set up and broke down kitchen for service.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Participated in food tastings and taste tests.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained cleanliness of kitchen and walk-in refrigerators and freezers.
  • Ensured the organization of the walk-ins and kitchen stations was maintained.
  • Developed new systems of organization for the kitchen
  • Maintained a high level of standards and performance.
  • Took part in multiple private dinners and chef tastings for prestigious guests.

Line Cook

Sabor
01.2022 - 02.2022
  • 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.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Opened, set up for the shift change, and broke down the kitchen.

Buffet Lead

Sabor
07.2021 - 12.2021
  • Trained new team members by relaying information on company procedures and safety requirements.
  • Coached team members in techniques necessary to complete job tasks.
  • Worked different stations to provide optimal coverage and meet production goals.
  • Minimized resource and time losses by addressing employee or production issue directly and implementing timely solutions.
  • Executed chef's orders and demands effectively and efficiently.
  • Maintained standards of presentation, freshness, and cleanliness.
  • Performed all tasks requested and utilized customer service skills.
  • Ensured that buffet was hot and ready to serve by opening time.
  • Broke down buffet in timely manner, leaving enough time to prep for the next day.

Head Cook

Tasty Kabob
06.2018 - 06.2021
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Enforced standards of productivity and flavor.
  • Modernized work processes to reduce guest wait times and boost daily output.

Education

Bachelor of Arts - American Literature

The University of Texas At El Paso
El Paso, TX
05.2018

Skills

  • Customer Satisfaction
  • Restaurant Operation
  • Servsafe Certified
  • Production Preparation
  • Quality Control Guidelines
  • Professional Communication
  • Create Recipes
  • Prep Work
  • Workstation Cleanliness
  • Garnishing and Plating
  • Menu Development

Timeline

Saute/Garde Manger

Jazzboline
08.2022 - Current

Line Cook

Sabor
01.2022 - 02.2022

Garde Manger

1700 Steakhouse
10.2021 - 07.2022

Buffet Lead

Sabor
07.2021 - 12.2021

Head Cook

Tasty Kabob
06.2018 - 06.2021

Bachelor of Arts - American Literature

The University of Texas At El Paso

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Isaac Yepez