Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Jesus Yam

Mesa,Arizona

Summary

Dynamic culinary professional with extensive experience at Coldbeers and Cheeseburgers, excelling in menu development and team leadership. Proven track record in waste reduction and food cost management, while fostering a collaborative kitchen environment. Skilled in grill mastery and committed to maintaining high sanitation standards, ensuring exceptional dining experiences.

Overview

13
13
years of professional experience

Work History

Lead Grill Cook

Toro Fairmont Princess
03.2022 - Current
  • Operated grill equipment to prepare high-quality meals efficiently.
  • Maintained cleanliness and organization of grill area for optimal safety.
  • Assisted in food preparation, ensuring adherence to recipes and standards.
  • Learned cooking techniques and food handling procedures to ensure quality.
  • Collaborated with team members to streamline kitchen operations during peak hours.
  • Monitored inventory levels of grilling supplies and communicated needs effectively.
  • Adapted quickly to changing orders and customer preferences in fast-paced environment.
  • Followed health regulations and safety protocols to maintain a sanitary workspace.
  • Demonstrated strong leadership skills by overseeing daily operations of the grill station while motivating fellow cooks to excel in their roles.
  • Improved team productivity by training new employees on grill station procedures, safety protocols, and company standards.
  • Maintained a clean and sanitary work environment through regular cleaning, sanitizing surfaces, and equipment maintenance.
  • Assisted in reducing labor costs through cross-training in various kitchen positions, increasing overall team flexibility during peak hours or unexpected absences of staff members.

Lead Line Cook

The Mexicano
11.2021 - 02.2022
  • Supervised kitchen staff to ensure efficient food preparation and high service quality.
  • Trained junior cooks on culinary techniques, safety protocols, and equipment usage.
  • Streamlined inventory management to reduce waste and optimize ingredient utilization.
  • Fostered positive team environment through effective communication and ongoing support.
  • Instructed new staff on food preparation, storage, equipment use, and sanitation practices.
  • Monitored product freshness by adhering to restaurant stock management schedule.
  • Maintained well-stocked stations with supplies and spices to enhance productivity.
  • Ensured high-quality food standards through consistent execution of recipes and presentation.

Line Cook

Pita Jungle
07.2019 - 10.2019
  • Executed preparation of menu items in alignment with established recipes and presentation standards.
  • Maintained safe operation of kitchen equipment while following sanitation regulations.
  • Teamed with colleagues to guarantee efficient service during busy periods.
  • Conducted inventory assessments to track stock levels and ensure product quality.

Sous Chef

Coldbeers and Cheesburgers
01.2015 - 2019
  • Supervised kitchen staff to ensure efficient food preparation and service.
  • Developed and implemented new menu items enhancing customer satisfaction and dining experience.
  • Trained junior chefs on kitchen procedures, safety standards, and culinary techniques.
  • Coordinated inventory management to minimize waste and optimize ingredient usage.
  • Evaluated kitchen operations regularly, identifying areas for process improvement and cost reduction.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.

Line Cook

Morten Steakhouse
03.2014 - 01.2015
  • Maintained high standards of cleanliness in the kitchen to guarantee food safety compliance.
  • Collaborated with team members to ensure all meals were delivered on time by coordinating cooking schedules.
  • Tracked inventory levels proactively, alerting management about shortages before they occurred.
  • Executed various daily prep tasks like vegetable chopping and meat marination to streamline operations.
  • Adapted efficiently to changing menus and special requests to cater to customer needs.
  • Trained new kitchen staff thoroughly in essential cooking techniques and food safety protocols.
  • Prepared high-quality steaks and side dishes following strict recipes and presentation guidelines.
  • Implemented workflow suggestions that led to improved team productivity during peak shifts.

Lead Line Cook

Coldbeers and Cheeseburgers
01.2014 - 01.2015
  • Supervised kitchen staff to ensure timely meal preparation and high food quality.
  • Developed and implemented menu items, enhancing overall customer satisfaction.
  • Trained new line cooks on kitchen procedures and safety protocols.
  • Streamlined food prep processes, reducing waste and improving efficiency.

Line Cook, Prep, Dishwasher

Local Bistro
01.2013 - 01.2015
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Operated kitchen equipment safely, maintaining cleanliness and compliance with health regulations.
  • Assisted in meal plating and presentation, enhancing visual appeal of dishes served to customers.
  • Collaborated with team members to streamline kitchen operations during peak service hours.
  • Prepared high-quality ingredients for daily menu items to ensure freshness and flavor consistency.
  • Operated kitchen equipment, including grills, ovens, and fryers, to cook meals efficiently.
  • Implemented portion control measures to minimize waste while maintaining quality standards in dish presentation.

Line Cook

Champions Field
08.2013 - 01.2014
  • Executed preparation of multiple orders during peak times, maintaining high accuracy and enhancing customer satisfaction.
  • Maintained a clean and safe working environment through collaboration with team members, adhering to health guidelines.
  • Organized cooking supplies and workstations at opening and closing, optimizing workflow efficiency.
  • Demonstrated adaptability by mastering new recipes and techniques while learning from colleagues.
  • Prepared and cooked full course meals based on specific restaurant recipes.
  • Handled preparation of various food items such as meats, poultry, and fish for frying purposes.

Education

GED -

Esperanza Charter School
Phoenix

Skills

  • Cooking techniques
  • Grill mastery
  • Sanitation standards
  • Kitchen equipment maintenance
  • Food presentation
  • Food plating
  • Allergen awareness
  • Meat preparation
  • Menu development
  • Waste reduction
  • Ingredient sourcing
  • Temperature control
  • Special diets accommodation
  • Recipe execution
  • Order coordination
  • Workstation organization
  • Food cost management
  • Quick-learning
  • Strong work ethic
  • Willing to learn
  • Teamwork and collaboration
  • Customer service
  • Team player

Languages

Spanish
Elementary

Timeline

Lead Grill Cook

Toro Fairmont Princess
03.2022 - Current

Lead Line Cook

The Mexicano
11.2021 - 02.2022

Line Cook

Pita Jungle
07.2019 - 10.2019

Sous Chef

Coldbeers and Cheesburgers
01.2015 - 2019

Line Cook

Morten Steakhouse
03.2014 - 01.2015

Lead Line Cook

Coldbeers and Cheeseburgers
01.2014 - 01.2015

Line Cook

Champions Field
08.2013 - 01.2014

Line Cook, Prep, Dishwasher

Local Bistro
01.2013 - 01.2015

GED -

Esperanza Charter School

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Jesus Yam