Jose Estevez

• Supervised daily kitchen operations to ensure smooth workflow and efficiency.
• Trained and mentored kitchen staff on food preparation and safety standards.
• Ensured all kitchen staff adhered to food safety and sanitation regulations.
• Oversaw food preparation, production and presentation according to quality standards.
• Collaborated with chefs to develop and refine menu items based on seasonal ingredients.
• Coordinated inventory management and stocked supplies for optimal kitchen functionality.
• Performed regular inspections of storage areas, coolers, freezers, ovens.

• I have continued to grow and gain more experience working alongside different Executive Chefs. I currently hold the position of Sous Chef, where I am responsible for organizing daily operations and placing food orders to serve approximately 3,000 students per day.
• Supervised cooks to uphold recipe adherence and maintain food quality, streamlining kitchen operations.
• Coordinated with team members to deliver timely meal service, enhancing customer satisfaction.
• Followed food safety guidelines to ensure quality and safety standards.
• Assisted in menu planning by providing input on seasonal ingredients.
• Used standardized recipes and other instructions to prepare food.

Provided guidance to junior cooks regarding food preparation methods and techniques.

Ensured clean working environment through regular maintenance tasks, contributing to overall kitchen safety and hygiene.

• Cooked multiple orders simultaneously to ensure timely service during peak hours.
• Coordinated multiple tasks efficiently while maintaining organization in a fast-paced kitchen.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Executed precise knife techniques such as dicing onions and slicing meats in a busy kitchen. such as dicing onions or slicing meats.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Followed proper food handling methods and maintained correct temperature of food products.

• Managed kitchen operations and ensured high food quality standards.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Supervised kitchen staff and delegated tasks effectively.
• Collaborated with chef to create seasonal menu offerings.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Trained new cooks on techniques and safety protocols.
• Managed inventory and ordered supplies to support kitchen operations.
• Coordinated with front-of-house staff to ensure timely meal service.

• Prepared diverse menu items in high-volume catering environments.
• Ensured food safety and hygiene standards during meal preparation.
• Coordinated food delivery and setup for catered events on-site.
• Assisted with menu planning for special occasions or functions.
• Monitored inventory of ingredients necessary for food preparation.
• Maintained accurate records of food items used during catering events.

• Ensured food quality and presentation met standards before serving to guests, contributing to overall dining experience.
• Cooked multiple orders simultaneously during busy periods.
• Prepared ingredients according to recipes and kitchen standards.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Restocked food items throughout shift to maintain ingredient availability for timely meal preparation.
• Collaborated with team members to ensure smooth kitchen operations.
• Maintained cleanliness and organization of kitchen workstations.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.

• Prepared and cooked a variety of dishes for restaurant patrons.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Used standardized recipes and other instructions to prepare food.
• Followed food safety guidelines to ensure quality and safety standards.
• Maintained cleanliness and organization in kitchen and food preparation areas.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Assisted in menu planning by providing input on seasonal ingredients.