Jorge Hernandez
Brooklyn,NY
Summary
Punctual line cook experienced in following menus and recipes to prepare foods. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
24
24
years of professional experience
Work History
Temaki Chef/Line Cook
Nami Nori
Brooklyn, NY
10.2021 - Current
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Prepared sushi rolls with fresh ingredients and traditional recipes.
- Maintained knowledge of current menu items and specials.
- Ensured quality of product was consistent throughout shift.
- Demonstrated knife skills to properly prepare ingredients for sushi rolls.
Garde Manger-Line Cook-Prep Cook
Union Square Cafe
Manhattan, NY
04.2007 - 03.2020
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Set up and performed initial prep work for soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Created nutritious, visually appealing, innovative and properly prepared and flavored food.
- Precooked garnishes for later use to top off fresh dishes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Grilled and deep fried various foods from meats to potatoes.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Helped train and develop new talent.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Sliced meats to prepare for cooking and assembly of menu items.
- Prepared simple salads and common entrees.
- Operated kitchen tools safely and used great knife skills to quickly prepare ingredients.
- Followed chef prep lists and last-minute orders to help team meet customer needs.
- Handled basic reductions and parboiling without supervision.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Extern
Bouchon Bakery, Thomas Keller Restaurant Group
Manhattan, NY
10.2006 - 01.2007
- Cultivated effective communication and active listening skills by interacting with various types of personalities in both positive and negative situations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Baker
Zabar’s
Manhattan , NY
04.2000 - 04.2006
- Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
- Inspected products for quality assurance before display.
Education
Culinary Arts
Institute of Culinary Education
New York, NY02.2007
Skills
- Food storage
- Recipe creation
- Foodservice sanitation
- Cutting and slicing techniques
- Sauce preparation
- Food preparation
- Highly motivated
- High volume production capability
- Recipe preparation
- Hot and cold food preparation
- Staff training
- Vegetable preparation
- Knife skills
- Sous vide technique
- Food plating
- Well-tuned palette
- Recipe review
- Active listener
- Contamination control
- Team-oriented
Languages
English
Native/ Bilingual
Spanish
Limited
Timeline
Temaki Chef/Line Cook
Nami Nori
10.2021 - Current
Garde Manger-Line Cook-Prep Cook
Union Square Cafe
04.2007 - 03.2020
Extern
Bouchon Bakery, Thomas Keller Restaurant Group
10.2006 - 01.2007
Baker
Zabar’s
04.2000 - 04.2006
Culinary Arts
Institute of Culinary Education
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