Ivan Rivera
New York,NY
Summary
Hardworking cook bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
I have over 20 years of experience preparing meals for food service customers. Customer-oriented team player skilled in kitchen equipment operations and kitchen supervision. Familiar with various cooking methods and sanitation procedures.
I am focused with expertise preparing meals for customers in busy establishments. Versatile professional with experience in food safety, supply management and efficiency. Courteous and bilingual (Spanish) with excellent multitasking and presentation skills.
Overview
31
31
years of professional experience
Work History
Sous Chef
Educational Alliance
New York
01.2022 - Current
- Prepared nutritious meals for diverse student populations, adhering to dietary guidelines.
- Implemented food safety protocols, ensuring compliance with health regulations.
- Trained new kitchen personnel on cooking techniques and equipment usage.
- Led initiatives to reduce food waste through careful inventory management and portion control.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced customer satisfaction by consistently delivering high-quality dishes.
Line Cook
Morrison Assisted Living
New York, United States
01.2021 - 01.2022
- Cooked meat, seafood and vegetarian meals to offer seasonal menu options
- Prepared meals according to recipe to meet nutrition and portion specifications
- Stored food in designated containers and rotated inventory to maximize freshness
- Prepared ingredients in advance to expedite on-demand orders and recipes
- Cleaned and maintained kitchen equipment and tools to comply with sanitation regulations
- Operated kitchen equipment safely to comply with OSHA regulations
- Accommodated special requests, substitutions or adjustments to meet dietary restrictions
- Cleaned and sanitized kitchen surfaces and equipment to prevent cross-contamination in alignment with safe food handling guidelines
- Operated kitchen equipment, observing safety protocols and operation guidelines
- Prepared multiple orders simultaneously
- Washed and cut produce and garnishes
- Managed kitchen supply inventory and requisitioned needed supplies.
- Regulated temperature of cooking and heating equipment, verifying proper cooking and storage temperatures.
Cook
Department Of Education
New York, United States
11.1995 - 12.2021
- Prepared meals according to recipe to meet nutrition and portion specifications
- Cooked meat, seafood and vegetarian meals to offer seasonal menu options
- Followed established cooking techniques to prepare standard menu options
- Cleaned and maintained kitchen equipment and tools to comply with sanitation regulations
- Operated kitchen equipment safely to comply with OSHA regulations
- Prepared ingredients in advance to expedite on-demand orders and recipes
- Stored food in designated containers and rotated inventory to maximize freshness
- Prepared specialty foods for allergen-sensitive patrons
- Managed kitchen supply inventory and requisitioned needed supplies
- Cleaned and sanitized kitchen surfaces and equipment to prevent cross-contamination in alignment with safe food handling guidelines
- Washed and cut produce and garnishes
- Operated kitchen equipment, observing safety protocols and operation guidelines
- Prepared entrees, appetizers and desserts
- Regulated temperature of cooking and heating equipment, verifying proper cooking and storage temperatures
- Accommodated special requests, substitutions or adjustments to meet dietary restrictions
- Prepared multiple orders simultaneously
- Prepared ingredients and equipment for kitchen stations to increase productivity.
Education
High School Diploma -
Chelsea Vocational High School
New York06.1988
Skills
Dish preparation
OSHA
Food handlers card
Sous vide technique
Food presentation
High volume production capability
Focused and disciplined
Cleaning and organization
Well-tuned palette
Team-oriented
Equipment cleaning and maintenance
Recipe preparation
Effective prioritization
Food preparation
Foodservice sanitation
Ingredient inspection
Bilingual (Spanish)
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Educational Alliance
01.2022 - Current
Line Cook
Morrison Assisted Living
01.2021 - 01.2022
Cook
Department Of Education
11.1995 - 12.2021
High School Diploma -
Chelsea Vocational High School