John Sanchez
Opa-Locka,FL
Summary
Detail-oriented professional with background creating delicious dishes. Dedicated to delivering highest quality customer service. Expert at succeeding in high pressure environments while remaining calm. Safety-minded when carefully following food handling regulations and procedures.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Line Cook
Lauderdale Yacht Club
2022.03 - Current
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
- Collaborated with team members to maintain clean and safe working environment, adhering to health and safety guidelines.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with strong work ethic.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Pantry Cook
Cooper’s Hawk Winery And Restaurant
2021.08 - 2022.03
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Enhanced kitchen efficiency by streamlining pantry organization and inventory management.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Worked closely with other members of the kitchen team on cross-functional tasks such as sauce making and garnishing.
- Increased overall kitchen productivity by consistently prepping ingredients ahead of time for quick access during busy periods.
- Notified chef in advance of supply needs to prevent inventory shortage.
- Maintained a strong focus on quality control, ensuring all dishes were visually appealing and met the high standards of the establishment.
- Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
Pantry Cook
Outback Steakhouse
2019.08 - 2021.07
- Prepared a variety of cold appetizers, salads, and desserts according to established recipes and guest preferences.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Ensured timely preparation of all pantry items, allowing for efficient plating during peak service hours.
- Prepared and cooked meals according to recipes and customer specifications.
Education
Associate of Arts - General Studies
Broward College
Fort Lauderdale, FL12.2024
Certificate of Completion - Restaurant And Culinary Management
Sheridan Technical College
Hollywood, FL01.2021
Skills
- Combination oven operation
- Batch Cooking
- Allergen awareness
- Frying and sautéing
- Reliable and Responsible
- Sauce preparation
- Recipe creation
- Knife Skills
- Detail-Oriented
- Cleaning and sanitization
- Team Leadership
- Adaptable and Flexible
Certification
- ServSafe
Timeline
Line Cook
Lauderdale Yacht Club
2022.03 - Current
Pantry Cook
Cooper’s Hawk Winery And Restaurant
2021.08 - 2022.03
Pantry Cook
Outback Steakhouse
2019.08 - 2021.07
Associate of Arts - General Studies
Broward College
Certificate of Completion - Restaurant And Culinary Management
Sheridan Technical College
- ServSafe
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