Jose Hablich
Boynton Beach,United States
Summary
High-performing Chef offering 11 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
11
11
years of professional experience
Work History
Chef
12.2013 - 07.2024
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- 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.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- 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.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Collaborated with staff members to create meals for large banquets.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- 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.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Education
Associate of Arts - IT
Le Cordon Bleu College of Culinary Art
Miami, FL06.2013
Skills
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Grilling Techniques
- Verbal and written communication
- Ingredient Knowledge
- Kitchen equipment operation and maintenance
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Sanitation Guidelines
- Food pairing
- Plating techniques
- Recipe creation
- Staff Coordination
- Menu development
- Banquets and catering
- Portion and cost control
- Recipe Development
- Menu Planning
- Nutrition knowledge
- Cost Control
- Made-to-order meals
- Performance Improvement
- Menu Supervision
- Culinary expertise
- Food Handler Certification
- Kitchen Equipment Operation
- Food Production
- Food Stock and Supply Management
- Decision-Making
- Coordinating Kitchen Staff
- Catering and Events
- Quality Control
- Team Leadership
- Team Collaboration
- Creative Thinking
- Food Preparing, Plating, and Presentation
- Attention to Detail
- Food Prep Planning
- Customer Service
- Food Safety
- Safe Food Handling
- Cleaning and sanitation
- Food Storage
- World cuisine knowledge
- Service cycle
- Poaching techniques
- Pastry Skills
- Steaming Techniques
- Order delivery practices
- Performance Assessments
- Vendor Relations
- Vegan Cooking
- Braising Techniques
- Business Management
- Fine-dining expertise
- Purchasing
- Resource Management
- Roasting Techniques
- Food Cost Analysis
- Food inventories
- Utensils and equipment
- Pasta Making
- Special diets understanding
- Complex Problem-Solving
- Regulatory Compliance
- Forecasting and planning
- Process Improvements
- Butchery skills
- Seafood Preparation
- Pantry restocking
- Company quality standards
- New Hire Training
- Food spoilage prevention
- Garnishing Techniques
- Food Service Operations
- Vegetarian Cooking
- Equipment Maintenance
Languages
Spanish
Native or Bilingual
Timeline
Chef
12.2013 - 07.2024
Associate of Arts - IT
Le Cordon Bleu College of Culinary Art
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