Jose Gonzales
Miami Lakes,FL
Summary
Motivated Chef with 21 years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.
Overview
21
21
years of professional experience
Work History
Sous Chef
La Brochetta Bistro
Cooper City, FL
01.2010 - 02.2024
- 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.
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Supervised team members during meal service to ensure accuracy of orders.
- Prepared high-quality dishes according to established recipes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Sous Chef
Cohiba Braserie
Pembroke Pines, FL
06.2006 - 12.2009
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Created a positive work environment by encouraging teamwork among staff members.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Line Cook
Paella Seafood Grill
Pembroke Pines, FL
02.2003 - 06.2006
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Communicated effectively with other staff members regarding orders and menu changes.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Cooked multiple orders simultaneously during busy periods.
- Followed proper food handling methods and maintained correct temperature of food products.
Education
Associate of Applied Science -
Le Cordon Blue College of Culinary Arts
Miami, FL11-2011
Skills
- Certified In Serve Safe Alcohol
- Culinary Foundations I ,II and III
- Basic Baking and Pastry Skills
- Cuisine Across Cultures
- Contemporary Cuisine
- Catering and Buffets
- Inventory Management
- Recipe Creation
- Punctual and Honest
Timeline
Sous Chef
La Brochetta Bistro
01.2010 - 02.2024
Sous Chef
Cohiba Braserie
06.2006 - 12.2009
Line Cook
Paella Seafood Grill
02.2003 - 06.2006
Associate of Applied Science -
Le Cordon Blue College of Culinary Arts