Jorge Hernandez

Chef

Hogsalt

10.2010 - 08.2023

Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Planned and directed high-volume food preparation in fast-paced environment.
Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Trained and managed kitchen personnel and supervised related culinary activity.
Coordinated with vendors to order supplies and maintain high quality standards.
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.
Participated in food tastings and taste tests.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Trained kitchen staff to perform various preparation tasks under pressure.
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Developed close relationships with suppliers to source best ingredients.
Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Monitored food production to verify quality and consistency.
Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Paid attention to detail while completing assignments.
Demonstrated respect, friendliness and willingness to help wherever needed.
Cultivated interpersonal skills by building positive relationships with others.
Passionate about learning and committed to continual improvement.
Proven ability to develop and implement creative solutions to complex problems.
Demonstrated a high level of initiative and creativity while tackling difficult tasks.