Isaiah Gonzalez
Fresno,CA
Summary
Experienced Backline Cook with solid background in culinary arts. Significant experience in high-volume restaurant environments, demonstrating skills in food preparation, cooking, and presentation. Strengths include ability to handle pressure during busy periods, maintain kitchen cleanliness, and adhere to safety regulations. History of improving operational efficiency and contributing positively to team dynamics.
Overview
6
6
years of professional experience
2024
2024
years of post-secondary education
Work History
back line cook
Teriyaki Madness
Fresno, CA
10.2025 - Current
- Fast paced asian style food
- Wok grill and fryer experience
- sauce making
- deepcleaning
- dishes
- total upkeep of restaurant
- being able to work fast 6 hours straight without break
Line Cook
Takumi
Fresno, CA
11.2024 - Current
- Prepared and executed dishes to precise specifications, ensuring consistent flavor, portion, and presentation standards
- Prepped ingredients daily, including vegetables, proteins, sauces, and garnishes according to chef's guidelines
- Maintained deep understanding of Japanese cuisine, including dashi preparation, knife techniques, and ingredient profiles
- Cooked proteins to exact temperatures using various methods such as grilling, sautéing, blanching, and steaming
- Communicated effectively with sous chefs and team to ensure smooth service and ticket flow during peak hours
- Maintained a clean, organized, and sanitized workstation throughout service in compliance with food safety and health regulations
- Sushi and Teppanyaki dine in restaurant
Professional knife sharpening
self
Fresno, CA
02.2020 - Current
- I have been sharpening knives for about 5-6 years and I sharpen knives for restaurants in bulk or for individuals who need to clean up their knives. I use whetstones and leather strops to get a nice polish on the bevel of the blade.
Education
High School Diploma -
Fresno High School
Fresno, CASkills
- High-volume line cooking
- Food preparation & knife skills
- Knife sharpening and upkeep
- Grilling
- Sautéing
- Steaming
- Blanching
- Fine dining plating & presentation
- Station setup & breakdown
- Food safety & sanitation
- Time management under pressure
- Team communication & coordination
- Ingredient quality control & stock rotation
- CPR/ IED Certified
References
- Andrea Consentino, Internet Sales Director, (559) 547-4111
- Emilliano Vasquez, Sous Chef Takumi, (559) 907-1921
- Sahil restaurant manager (559)696-7060
Timeline
back line cook
Teriyaki Madness
10.2025 - Current
Line Cook
Takumi
11.2024 - Current
Professional knife sharpening
self
02.2020 - Current
High School Diploma -
Fresno High School