Javier Cornejo
East Boston,MA
Summary
Accomplished chef with a proven track record at The Catered Affair, showcasing expertise in recipe development and team leadership. Renowned for elevating dining experiences through innovative menu planning and exceptional kitchen organization. Demonstrates a strong commitment to food safety and allergen awareness, ensuring high-quality standards are met with every dish prepared.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Saucier/Cook
The Country Club
03.2024 - Current
- Prepared sauces and garnishes to complement sauteed menu items.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
Sous Chef
The Catered Affair
02.2022 - 03.2024
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Schedule and Ordering
Sous Chef
FRANK
01.2021 - 02.2022
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Lead Cook
Dedham Country Club
02.2020 - 01.2021
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- 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.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
Owner
80/90
12.2012 - 12.2020
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Trained and motivated employees to perform daily business functions.
- Interacted well with customers to build connections and nurture relationships.
Event Chef
Argentelle
12.2018 - 12.2019
- Managed inventory levels effectively, reducing waste while ensuring availability of necessary ingredients at all times.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Execute dishes directly with customers.
- Set up and breakdown of events.
Event Chef
Taste Buds Kitchen
10.2018 - 12.2019
- Enhanced guest satisfaction by creating custom menus tailored to specific event themes and client preferences.
- Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.
- Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
- Showcased culinary creativity through the development of innovative dishes, elevating overall guest experience.
Lead Cook
Jaimes Creole Brasserie
02.2016 - 11.2018
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Supervisor
Brevard College
09.2017 - 09.2018
- Conducted performance evaluations for staff members, identifying areas of improvement and guiding professional development plans.
- Demonstrated commitment to the organization''s core values, leading by example and fostering a culture of excellence.
- Gathered, organized and input information into digital database.
- Helped meet changing demands by recommending improvements to business systems or procedures.
Education
Associate of Arts - Culinary
Le Cordon Bleu
Miramar, FL05-2011
Skills
- Knife Skills
- Kitchen Organization
- Sanitation protocols
- Allergen awareness
- Food safety practices
- Cost Control
- Recipe Development
- Portion Control
- Menu Planning
- Health Code Compliance
- Side work management
- Catering experience
- Customer Service
- Problem-Solving
- Problem-solving abilities
- Multitasking
- Multitasking Abilities
- Reliability
- Excellent Communication
- Team Leadership
Certification
- ServSafe Food Handler's Certification
- Basic Life Support Certification (BLS)
Languages
Spanish
Native or Bilingual
Timeline
Saucier/Cook
The Country Club
03.2024 - Current
Sous Chef
The Catered Affair
02.2022 - 03.2024
Sous Chef
FRANK
01.2021 - 02.2022
Lead Cook
Dedham Country Club
02.2020 - 01.2021
Event Chef
Argentelle
12.2018 - 12.2019
Event Chef
Taste Buds Kitchen
10.2018 - 12.2019
Supervisor
Brevard College
09.2017 - 09.2018
Lead Cook
Jaimes Creole Brasserie
02.2016 - 11.2018
Owner
80/90
12.2012 - 12.2020
- ServSafe Food Handler's Certification
- Basic Life Support Certification (BLS)
Associate of Arts - Culinary
Le Cordon Bleu
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