Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced many cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Spanish skills. High-performing Chef offerring 14 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Work History
Host
On The Border
Tustin
Monitored seating area and checked restrooms regularly to keep spotless.
Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
Took reservations by phone and walk-in, keeping scheduling demands and kitchen output in time to avoid overbooking.
Recorded available tables after seating each party using specialized seating software.
Documented reservations and communicated changes to guests.
Cook/Shift Lead Manager
Daphne's Greek Cafe
Lake Forest, CA
Cooperated with coworkers to improve customer experience and manage storefront.
Evaluated employee performance and coached and trained to improve weak areas.
Supervised employees and oversaw quality compliance with company standards for food and services.
Coached crew members to optimize performance and motivate toward more efficient work.
Advised new employees on company procedures and policies to facilitate daily tasks and responsibilities.
Set overall vision and provided team leadership.
Completed after shift review reports to remind supervisors of completed work.
Exercised composure under pressure and in escalated customer service scenarios.
Trained back-up associates and led crew members in managing operations of storefront.
Warehouse Supervisor
Elite Global Solutions
Lake Forest, CA
Supervised shipping and receiving, distribution, and workplace safety.
Supervised warehouse operations by managing employees during shifts.
Completed daily operations on time and maintained high standards of accuracy.
Operated warehouse material handling equipment correctly to move loads.
Oversaw daily operations and shipping and handling processes.
Oversaw inventory control levels and verified compliance with storage and organization processes.
Used warehouse management software to reconcile daily inventory.
Line Cook/ Shift Lead
Village Inn / 501 Bistro
Balboa, CA
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Prepared food items such as meats, poultry and fish for frying purposes.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Grilled meats and seafood to customer specifications.
Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
Line Cook/Supervisor in Training
King's Seafood Company, King's Fish House
Lake Forest, CA
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Grilled meats and seafood to customer specifications.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Handled portion control activities according to specified instructions provided by chef.
Inspected completed dishes for best-in-class plating, aroma and food quality.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Coordinated kitchen stations with managers to cut down on customer wait times by [Number] [Timeframe].
Line Cook
Playground
Santa Ana, CA
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Maintained central standardized recipe and ingredient repository with nutritional and cost information.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Maintained updated knowledge of local competition and restaurant industry trends to stay on top of [Location]-area changes.
Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
Prepared operational reports and analyses and made appropriate recommendations to address progress and negative trends.
Line Cook
Glasspar
Dana Point, CA
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared food items such as meats, poultry and fish for frying purposes.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Grilled meats and seafood to customer specifications.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Handled portion control activities according to specified instructions provided by chef.
Transitioned between breakfast and lunch service.
Developed process that reduced waste and improved supply turnover.
Verified proper portion sizes and consistently attained high food quality standards.
Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Executive Sous Chef
S3 Hotel Group
Lake Forest, CA
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw business operations, inventory control, and customer service for restaurant.
Verified compliance in preparation of menu items and customer special requests.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Handled and stored food to eliminate illness and prevent cross-contamination.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Placed orders to restock items before supplies ran out.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Developed kitchen staff through training, disciplinary action and performance reviews.
Collaborated with staff members to create meals for large banquets.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Kept labor at or below [Number]% to support business profit targets.
