Jesus Gonazalez
El Paso
Summary
Dedicated sous-chef aiming for growth opportunities in the restaurant and hospitality industries.
Focused on offering a deep understanding of culinary culture, and committed to maintaining a clean and orderly kitchen. Committed to delivering high-quality food.
Overview
15
15
years of professional experience
Work History
Line Cook
Mamacitas Restaurant
El Paso
02.2023 - Current
- Prepared ingredients by washing, chopping, and measuring to ensure efficient meal assembly.
- Executed various cooking techniques to create diverse menu items with consistent quality.
- Maintained cleanliness of kitchen surfaces and equipment by adhering to sanitation standards.
- Collaborated with kitchen staff to streamline food preparation and improve service speed.
- Trained new kitchen staff on food preparation techniques and safety protocols.
- Adapted recipes to accommodate dietary restrictions while preserving flavor and quality.
- Conducted quality control checks to ensure all dishes met restaurant standards before serving.
- Supported line operations by efficiently managing cooking times and temperatures.
- Maintained equipment by performing routine checks and reporting any malfunctions.
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Followed proper food handling methods and maintained correct temperature of food products.
- Performed basic knife skills such as dicing onions or slicing meats.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences
Sous Chef
park tavern
El Paso
08.2020 - Current
- Managed inventory levels to minimize waste and food cost.
- Help develop seasonal, event, and catering menus using seasonal items and locally sourced ingredients
- Implementing standard recipes to ensure consistency and quality across all dishes
- Supervising all back of house team members follow proper health code guidelines and maintain a clean work space.
- Ensuring daily duties are getting done by back of house team members
- Assisted in the hiring and onboarding of new kitchen staff to build a skilled team.
- Collaborated with front-of-house staff to ensure seamless service during busy shifts.
- Help train back of house members to ensure consistency in cooking methods being used
- Monitored kitchen equipment and made sure everything is working properly.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Established standard procedures for plating presentations.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Kitchen Lead
Romano's macaroni grill
El Paso
03.2015 - 08.2019
- Resolved conflicts between kitchen staff in a professional manner while ensuring the highest level of customer service was maintained.
- Provided guidance to junior kitchen staff members on how to properly execute tasks assigned by management.
- Monitored food preparation techniques to ensure quality standards were consistently met.
- Developed and implemented efficient kitchen processes to ensure compliance with food safety regulations.
- Scheduled regular maintenance for all kitchen equipment including ovens, stoves, refrigerators.
- Supervised cleaning activities throughout the day to ensure health codes were being followed correctly.
- Trained new kitchen staff on proper use of equipment and safety protocols.
- Ensured all kitchen staff followed recipes accurately and timely prepared orders for customers.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
Line Leader
Elite Circle Grill
Waco
02.2011 - 08.2013
- Led a team of line cooks to meet production goals, and ensure operational efficiency.
- Implemented process improvements that enhanced workflow and reduced production delays.
- Helped maintain cleanliness and health code standards among us cooks.
- Worked all line stations efficiently.
Education
Cesar Chavez Middle School
Waco, TXSkills
- Coordinating kitchen operations
- Problem-solving with both guests and staff
- Consistency and discipline
- Schedule and labor management
- Supervising and training kitchen staff for accuracy and consistency
- Recipe development
- Menu planning
- Attention to detail and strong work ethic
Timeline
Line Cook
Mamacitas Restaurant
02.2023 - Current
Sous Chef
park tavern
08.2020 - Current
Kitchen Lead
Romano's macaroni grill
03.2015 - 08.2019
Line Leader
Elite Circle Grill
02.2011 - 08.2013
Cesar Chavez Middle School