Johalis Bracho
Orlando,FL
Summary
Disciplined chef committed to the impeccable preparation and presentation of food for restaurants. Recognized for preparing high-quality cuisine aligned with restaurant standards and consistency requirements. Familiar with various culinary, baking and pastry techniques. Punctual with my work, being constant and responsible is one of my passions. I have experience in following menus and recipes to prepare quality food. Skilled in setting up and cleaning equipment for daily food preparation and assisting in supply management. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
21
21
years of professional experience
Work History
Junior Cook
Sharks Underwater Grill
Orlando, FL
11.2023 - Current
- Used standardized recipes and other instructions to prepare food.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Checked the quality of raw ingredients before use to ensure freshness.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Demonstrated knowledge of basic cooking techniques such as roasting, braising, grilling.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Cook Line II
Swan Amare Rest
Orlando, FL
09.2022 - 10.2023
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Constructed pantry station .
Lead Line Cook
Daya
Miami, FL
05.2022 - 08.2022
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Filled and served various beverages for customers.
- Adhered to portion controls and presentation specifications.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Set up and performed initial prep work for soups, sauces and salads.
Sub Chef
Devour Restaurant
Venezuela, Zulia
02.2010 - 06.2021
- Onboarded new employees with training and new hire documentation.
Developed and maintained relationships with customers and suppliers
through account development.
Maximized performance by monitoring daily activities and mentoring team members.Developed and implemented - Organized staff shifts and allocated tasks efficiently.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained new kitchen staff on proper hygiene practices and safety procedures.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
Line Cook Supervisor
Vita Cafe
Venezuela, Zulia
01.2003 - 12.2009
- Prepared workstations with ingredients and tools to increase efficiency.
- Grilled and deep fried various foods from meats to potatoes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Conducted regular meetings with kitchen staff members to discuss new menu items or changes in procedures.
- Followed restaurant stock management schedule to monitor product
freshness and rotate out old products.
Developed innovative, creative menu items and recipes.
Prepared and cooked meals according to recipes and customer specifications.
Education
Master of Arts - Chef And First Class Cusine
CULINARY ARTS ASOCHEF -
10-2018
Associate of Science - Lawyer
Rafael Belloso Chacín University
05-2010
Master of Science - Business Administration And Management
University Institute of Technology
06-2003
Skills
- Commitment to quality
- Cleaning
- Time management
- Excellent
- Organization
- Interpersonal skills
- Adaptability
- Constancy
- Hospitality service expertise
- Food Presentation
- Ingredient Inspection
- Culinary Art
- Positive and Professional
Timeline
Junior Cook
Sharks Underwater Grill
11.2023 - Current
Cook Line II
Swan Amare Rest
09.2022 - 10.2023
Lead Line Cook
Daya
05.2022 - 08.2022
Sub Chef
Devour Restaurant
02.2010 - 06.2021
Line Cook Supervisor
Vita Cafe
01.2003 - 12.2009
Master of Arts - Chef And First Class Cusine
CULINARY ARTS ASOCHEF -
Associate of Science - Lawyer
Rafael Belloso Chacín University
Master of Science - Business Administration And Management
University Institute of Technology
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