Jose Carrillo
704 N Dogwood St Sallisaw ,Oklahoma
Summary
Dynamic Chef with extensive experience at Sweet Roos Restaurant, recognized for enhancing customer satisfaction through innovative recipe development and exceptional food presentation. Skilled in food safety and kitchen management, I foster team collaboration and streamline operations, achieving a significant reduction in food waste while maintaining high culinary standards.
Overview
12
12
years of professional experience
Work History
Chef
Sweet Roos Restaurant
Vian, Oklahoma
01.2025 - Current
- Prepared high-quality dishes in accordance with restaurant standards.
- Collaborated with kitchen staff to ensure smooth service and timely meal delivery.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Assisted in menu planning by providing input on seasonal ingredients and trends.
- Trained new kitchen staff on food preparation techniques and safety protocols.
- Implemented process improvements to enhance efficiency in food preparation tasks.
- Oversaw daily kitchen operations, ensuring adherence to health regulations and quality standards.
- Developed innovative recipes that contributed to increased customer satisfaction and repeat business.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
Lead Cook
Aliso Viejo Behavioral Health
Aliso Viejo, CA
03.2022 - 12.2024
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed and executed weekly menus in alignment with dietary guidelines.
- Trained new cooks on food safety standards and cooking techniques.
- Collaborated with nutritionists to create balanced meal options for patients.
- Managed inventory, reducing waste through effective stock rotation practices.
- Implemented quality control measures to maintain high culinary standards.
- Coordinated special dietary requests, enhancing patient satisfaction with meals.
- Streamlined kitchen workflows to improve overall operational efficiency.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Taught kitchen staff safety protocols and restaurant standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
- Prepared meals for lunch and dining services with average of Number tables per day.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
- Managed relationships with approximately Number vendors to negotiate prices of ingredients and equipment, resulting in Number% savings.
- Spearheaded special event catering efforts, designing custom menus tailored to clients'' specific requirements and tastes.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
Supervisor of Factory Operations
Garden Grove Hospital
Garden Grove, CA
10.2019 - 03.2022
- Oversaw daily operations ensuring compliance with safety regulations and quality standards.
- Coordinated workflow among teams to optimize production efficiency and minimize downtime.
- Implemented process improvements resulting in enhanced operational performance and reduced waste.
- Mentored staff on best practices, fostering a culture of continuous learning and development.
- Analyzed production metrics to identify trends, driving strategic decisions for resource allocation.
- Managed inventory levels, coordinating with suppliers to ensure timely availability of materials.
- Developed training programs for new employees, enhancing onboarding effectiveness and retention rates.
- Led cross-functional meetings to align departmental goals with overall organizational objectives.
- Enhanced workplace safety, implementing strict protocols and conducting regular inspections to minimize accidents.
- Established clear lines of responsibility among staff members by clearly defining roles and expectations, resulting in increased accountability and performance.
- Evaluated employee performance through regular assessments, providing constructive feedback and support for continuous improvement efforts.
- Streamlined factory operations by implementing efficient production schedules and optimizing resource allocation.
- Reduced machine downtime for increased productivity by conducting regular maintenance checks and addressing issues promptly.
- Led team meetings to foster open communication channels among staff members, promoting a collaborative work environment conducive to problem-solving and innovation.
- Increased overall production efficiency by identifying bottlenecks in the production process and implementing targeted solutions.
- Created an inclusive work environment by promoting diversity initiatives and fostering a culture of mutual respect among employees.
- Coordinated cross-functional teams to facilitate smooth communication between departments, resulting in seamless execution of complex projects.
- Managed inventory levels to ensure optimal stock availability, minimizing waste and reducing costs associated with excess inventory.
- Collaborated with senior management on long-term strategic planning initiatives aimed at bolstering company growth and profitability.
- Championed sustainability initiatives within the facility, incorporating eco-friendly practices into daily operations while reducing overall environmental impact.
- Implemented cost-saving measures throughout the production process, leading to significant reductions in overhead expenses without compromising product quality or worker satisfaction.
- Developed strong relationships with suppliers, negotiating favorable contracts to secure high-quality materials at competitive prices.
- Continuously researched industry trends and advancements in technology to identify opportunities for innovation and integration within the factory operations, driving continuous improvement efforts.
- Led productive, motivated and loyal manufacturing team and generated factory-wide customer focus and pride in workmanship.
- Orchestrated and maintained vibrant continuous improvement and lean manufacturing culture within factory.
- Communicated factory operational needs, objectives and performance standards with senior management and earned full upper management support.
- Delivered factory-level communications and tactical direction and drove achievement of quality, delivery, productivity and financial performance goals and objectives.
- Drove productivity and financial performance and managed achievement of corporate and factory level metric goals.
- Created and delivered manufacturing labor cost and price input for customer quote reviews.
- Supervised ongoing daily production phases.
- Implemented policies and standard operating procedures for continuous improvement.
- Managed staff hiring, training and supervision.
- Interpreted work order information and specifications to plan, schedule and complete jobs precisely.
- Oversaw inventory and product stock to develop and maintain inventory controls resulting in cost savings and reduced overages.
- Kept accurate and detailed records of personnel progress and productivity.
- Troubleshot equipment to reduce service calls and downtime.
- Monitored daily and weekly key performance indicators to maintain on-track status.
- Cultivated professional working relationships with peers and supervisors.
- Strengthened performance metrics tracking and analysis to enhance tactical and strategic company plans.
- Increased customer satisfaction and grew business by maintaining close relationships with customers.
- Built relationships with customers and managed accounts to drive revenue and profit.
- Collaborated with other leaders and executives to direct workflow and support operations.
- Reviewed documentation such as invoices and shipping paperwork for accuracy and compliance.
- Led improvement initiatives to advance operational efficiencies and increase revenue.
Chef
Cedar Village Retirement Homes
Salem, OR
05.2014 - 10.2022
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Prepared high-quality dishes in accordance with restaurant standards.
- Collaborated with kitchen staff to ensure smooth service and timely meal delivery.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Trained new kitchen staff on food preparation techniques and safety protocols.
- Oversaw daily kitchen operations, ensuring adherence to health regulations and quality standards.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
High School Diploma -
Saddleback High School
Santa Ana, CA05-2004
Skills
Food safety and sanitation
Customer service
Knife skills
Cooking techniques
Food quality
Kitchen management
Food presentation
Meal preparation
Attention to detail
Effective communications
Kitchen operations
Team collaboration
Grilling techniques
Kitchen equipment operation and maintenance
Ingredient knowledge
Verbal and written communication
Frying techniques
Kitchen equipment operation
Recipes and menu planning
Hospitality service expertise
Food plating and presentation
Allergen awareness
Sauce preparation
Sanitation guidelines
Food pairing
Plating techniques
Recipe creation
Inventory management
Sanitation practices
Staff coordination
Menu development
Banquets and catering
Portion and cost control
Menu planning
Made-to-order meals
Cost control
Performance improvement
Menu supervision
Culinary expertise
Equipment maintenance
Vegetarian cooking
Food service operations
Garnishing techniques
New hire training
Company quality standards
Pantry restocking
Butchery skills
Seafood preparation
Process improvements
Forecasting and planning
Regulatory compliance
Pasta making
Complex Problem-solving
Utensils and equipment
Food inventories
Food cost analysis
Roasting techniques
Operations management
Purchasing
Fine-dining expertise
Braising techniques
Vegan cooking
Vendor relations
Performance assessments
Order delivery practices
Poaching techniques
Problem-solving
Time management
Multitasking and organization
Food storage
Temperature control
Nutrition
Special diets
Kitchen operations management
Meal service
Catering events
Kitchen equipment operations
Stock ordering
Kitchen crew training
Grilling and deep frying skills
Creative menu planning
Languages
Spanish
Full Professional
Timeline
Chef
Sweet Roos Restaurant
01.2025 - Current
Lead Cook
Aliso Viejo Behavioral Health
03.2022 - 12.2024
Supervisor of Factory Operations
Garden Grove Hospital
10.2019 - 03.2022
Chef
Cedar Village Retirement Homes
05.2014 - 10.2022
High School Diploma -
Saddleback High School