Overview
Work History
Education
Skills
Languages
Work Availability
Timeline
Generic

Jesus Ayon

Shafter

Overview

23
23
years of professional experience

Work History

Cook

Dennys
11.2022 - 07.2023
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Communicated closely with servers to fully understand special orders for customers.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared and served various food items in fast-paced [Type] environment.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.

Cook

IHOP
Bakersfield , CA
03.2012 - 07.2021
  • Worked flexible hours across night, weekend and holiday shifts.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Worked well in a team setting, providing support and guidance.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Organized and detail-oriented with a strong work ethic.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Developed and maintained courteous and effective working relationships.
  • Identified issues, analyzed information and provided solutions to problems.
  • Strengthened communication skills through regular interactions with others.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Passionate about learning and committed to continual improvement.
  • Proven ability to learn quickly and adapt to new situations.
  • Cultivated interpersonal skills by building positive relationships with others.
  • Paid attention to detail while completing assignments.
  • Self-motivated, with a strong sense of personal responsibility.
  • Skilled at working independently and collaboratively in a team environment.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Excellent communication skills, both verbal and written.
  • Worked effectively in fast-paced environments.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.

Assistant Manager

Vallarta Supermarket
Delano, CA
07.2010 - 03.2012
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Communicated closely with servers to fully understand special orders for customers.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed relationships with local suppliers to obtain freshest ingredients available.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared and served various food items in fast-paced [Type] environment.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Adjusted recipes based on ingredient availability or customer request.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Identified inefficiencies leading to improved productivity.
  • Planned menus for different events, seasons and customer requests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Suggested actionable improvements to streamline training procedures.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.

Kitchen Manager

Bobs Big Boy
06.2009 - 05.2010
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
  • Checked and tested foods to verify quality and temperature.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Maximized quality assurance by completing frequent line checks.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Purchased food and cultivated strong vendor relationships.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Developed unique events and special promotions to drive sales.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Owner

Tortilleria Martha
03.2000 - 04.2009
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Established foundational processes for business operations.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Trained and developed team members to build human capital.
  • Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
  • Conducted target market research to discover customer needs and analyze competitor trends.
  • Generated revenues yearly and effectively capitalized on industry growth.
  • Established, optimized and enforced business policies to maintain consistency across industry operations.
  • Discovered areas of improvement by generating quarterly operational and sales reports.
  • Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
  • Founded and managed [Type] business, growing revenue to $[Amount] in first year.
  • Managed large budgets, collaborating with other departments to eliminate redundancies.
  • Prepared bank deposits and handled business sales, returns and transaction reports.
  • Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
  • Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
  • Put together realistic budgets based upon costs and fees for successfully operating business.
  • Introduced new methods, practices, and systems to reduce turnaround time.
  • Adhered to regulatory and policy changes and made necessary adjustments to maintain overall success.
  • Worked with marketing teams to create print and online advertisements to bring in new customers.
  • Prepared annual budgets with controls to prevent overages.
  • Conducted audit inspections and independent checks to verify parts and materials.
  • Assessed damaged materials and notified maintenance personnel of needed repairs.
  • Performed statistical analyses to gather data for operational and forecast team needs.

Education

High School Diploma -

Shafter High School
Shafter CA
06.1994

Skills

  • Menu Planning
  • Cutting Techniques
  • New Hire Training
  • High-Volume Production Capabilities
  • Safe Food Handling Procedures
  • Food Plating and Presentation
  • Menu Marketing Expertise
  • Food Presentation Talent
  • Order Delivery Practices
  • Kitchen Equipment Operation
  • Food Preparation and Safety
  • Quality Assurance and Control
  • Food Spoilage Prevention
  • Health Codes Understanding
  • Proper Food Temperatures
  • Developing Menus
  • Kitchen Sanitization
  • Kitchen Sanitation Management
  • Effective Planner
  • Mixing Dishes
  • Cooking and Baking
  • Reading Comprehension
  • Servsafe Certified
  • Dish Preparation
  • Plates Presentation
  • Station Preparation
  • Garnishing and Plating
  • Operations Management
  • Performance Improvement
  • Chopping Vegetables
  • Ingredient Inspection
  • Proper Food Storage
  • Portion and Cost Control
  • Ethnic Cooking
  • Bulk Food Preparation
  • OSHA Regulations Knowledge
  • Food Rotation
  • Injury Avoidance
  • Store Room and Walk-In Inspections
  • Condiment Refilling
  • Guest Satisfaction
  • Hot and Cold Foods
  • Disciplinary Action
  • Production Worksheets
  • Production Line Management
  • Guest Experiences
  • Preservation Methods
  • Ingredient Restocking
  • Industry Trends
  • New Recipe Creation
  • Purchasing and Receiving
  • Food Handlers Certification
  • Product Rotations
  • Staff Meetings
  • Billing and Payment Processing
  • Grill and Broiler Operation
  • Regulatory Adherence

Languages

Spanish
Native or Bilingual

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse

Timeline

Cook

Dennys
11.2022 - 07.2023

Cook

IHOP
03.2012 - 07.2021

Assistant Manager

Vallarta Supermarket
07.2010 - 03.2012

Kitchen Manager

Bobs Big Boy
06.2009 - 05.2010

Owner

Tortilleria Martha
03.2000 - 04.2009

High School Diploma -

Shafter High School

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Jesus Ayon