Jorge Luis Afonso
Hialeah,FL
Summary
Hardworking Line cook bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths. Punctual Line Cook experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
5
5
years of professional experience
Work History
Line Cook
AC Hotel by Marriott
Miami, FL
06.2022 - 03.2024
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Communicated effectively with other staff members regarding orders and menu changes.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Adhered to sanitation policies at all times when handling food products.
- Inspected equipment for cleanliness prior to use every shift.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Line Cook
Courtyard by Marriott
Miami, FL
10.2021 - 06.2022
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Maintained accurate records of daily production sheets including waste logs.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Communicated effectively with other staff members regarding orders and menu changes.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Adhered to sanitation policies at all times when handling food products.
- Inspected equipment for cleanliness prior to use every shift.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct temperature of food products.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Grilled and deep fried various foods from meats to potatoes.
- Set up and performed initial prep work for soups, sauces and salads.
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Replenished food items from inventory and rotated ingredients.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Performed workstation prep prior to shift start.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Made meals in accordance with company standards and requirements.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Executed proper techniques when preparing menu item ingredients.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Garnished and arranged dishes into creative presentations.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
Maintenance Manager
Kulodex Corp
Hialeah, FL
02.2021 - 06.2022
- Managed the maintenance staff and their daily activities.
- Monitored the performance of all equipment to ensure proper functioning.
- Established a system to track inventory of spare parts, tools and supplies.
- Ensured compliance with safety regulations and standards.
- Drafted budgets for maintenance operations and monitored expenditures.
- Coordinated with vendors to purchase replacement parts as needed.
- Supervised installation, repair and upkeep of machinery and mechanical equipment.
- Inspected buildings, grounds and equipment regularly for safety hazards or breakdowns.
- Organized work orders, assigned tasks to staff members and tracked progress of repairs and maintenance projects.
- Reviewed completed work orders to ensure quality control measures are followed.
- Recommended upgrades or modifications to existing systems based on analysis of data.
- Resolved conflicts among employees in the maintenance department.
- Assigned duties to workers according to their skillsets.
- Maintained records of repairs, service requests, costs.
- Performed troubleshooting on malfunctioning systems when necessary.
- Analyzed customer feedback about services provided by the department.
- Supervised preventive maintenance projects, employee tasks and performance and adherence to safety standards.
- Implemented preventive maintenance program by planning and coordinating major scheduled maintenance outages
- Managed team of employees, daily progress reports and overall project planning.
- Assigned work and monitored performance of project personnel.
- Reviewed completed work to verify consistency, quality and conformance.
- Delegated work to staff, setting priorities and goals.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Proposed or approved modifications to project plans.
Line Cook
Springhill Suites By Marriott
Miami, FL
07.2019 - 10.2020
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Communicated effectively with other staff members regarding orders and menu changes.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Adhered to sanitation policies at all times when handling food products.
- Inspected equipment for cleanliness prior to use every shift.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Grilled and deep fried various foods from meats to potatoes.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Replenished food items from inventory and rotated ingredients.
- Received and stored food and supplies.
- Performed workstation prep prior to shift start.
- Made meals in accordance with company standards and requirements.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Executed proper techniques when preparing menu item ingredients.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Garnished and arranged dishes into creative presentations.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
Kitchen Manager
Givam Inc-Latin American Rest.
Miami, FL
02.2019 - 07.2019
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Received, organized and rotated paper goods and food ingredients.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Oversaw food preparation, production and presentation according to quality standards.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Resolved problems or concerns to satisfaction of involved parties.
- Distributed food to service staff for prompt delivery to customers.
- Coached staff on strategies to enhance performance and improve customer relations.
Education
Associate of Arts - Food Services Management
Erjecito Rebelde
Havana, Cuba08-1985
High School Diploma -
Capitan Eduardo Garcia
Havana, Cuba06-1982
Affiliations
I was a known artist in Cuba, that belonged to ACAA The artist association, I paint with oils, water and acrylic, I also made sculpted in clay and pottery, and misc.
Languages
Spanish
Professional
English
Limited
Timeline
Line Cook
AC Hotel by Marriott
06.2022 - 03.2024
Line Cook
Courtyard by Marriott
10.2021 - 06.2022
Maintenance Manager
Kulodex Corp
02.2021 - 06.2022
Line Cook
Springhill Suites By Marriott
07.2019 - 10.2020
Kitchen Manager
Givam Inc-Latin American Rest.
02.2019 - 07.2019
Associate of Arts - Food Services Management
Erjecito Rebelde
High School Diploma -
Capitan Eduardo Garcia