Jose Fernandez
Vero Beach,FL
Summary
Dynamic, resourceful and skilled Executive Head Chef with 30 years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.
Overview
7
7
years of professional experience
Work History
Chef De Cuisine
Coram Diner
Coram, NY
02.2023 - 01.2024
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Supervised food preparation staff to deliver high-quality results.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Reviewed customer feedback and identified areas for improvement.
- Maintained a clean and organized kitchen environment.
- Trained new hires in proper kitchen procedures.
- Developed and implemented new menu items to meet customer needs.
Chef
Mario's Restaurant
East Setauket, NY
02.2020 - 02.2022
- Prepared high-quality dishes according to established recipes.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- 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.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Trained new chefs on proper cooking techniques and menu items.
- Resolved customer complaints regarding food quality or service issues.
- Monitored quality, presentation and quantities of plated food across line.
- Adjusted seasonings of dishes according to customers' tastes.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Morning Cook
Hilton Hotel & Resorts
Stony Brook, NY
09.2016 - 12.2019
- Monitored food stock levels throughout shift and reported any shortages to Head Chef.
- Inspected all deliveries for freshness and quality before accepting them into inventory.
- Trained new cooks on proper preparation techniques, use of equipment, sanitation guidelines.
- Took initiative in problem-solving when issues arose during service hours.
- Prepared breakfast items such as omelets, pancakes, French toast, bacon, sausage, eggs to order.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Made meals in accordance with company standards and requirements.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Skills
- Kitchen Operations
- Team Management
- Seafood Preparation
- Food Presentation
- Creativity and Innovation
- Culinary Expertise
- Plating and Presentation
- Grilling
- Food Preparation Techniques
- Kitchen Management
- Culinary Techniques
Accomplishments
- Hilton HotelEmployee of the quarter in 2019
Languages
Spanish
Professional
References
References available upon request.
Timeline
Chef De Cuisine
Coram Diner
02.2023 - 01.2024
Chef
Mario's Restaurant
02.2020 - 02.2022
Morning Cook
Hilton Hotel & Resorts
09.2016 - 12.2019
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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