Summary
Overview
Work History
Education
Skills
Timeline
Generic

Jose Magana

Chicago,IL

Summary

Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

27
27
years of professional experience

Work History

Delnor Hospital

Instawork
01.2022 - 06.2022
  • Cooked meals according to administrative policies, health code regulations and food service standards.

Meeting Rooms

Aramark/Globetrotters
01.2003 - 12.2008
  • Managed administrative logistics of events planning, event booking, and event promotions.
  • Trained and supervised event staff to complete tasks on time.
  • Developed creative themes for events and created related activities to engage attendees.
  • Evaluated existing plans, processes and events planning services to identify opportunities for improvement.

Line Cook

Luigi Stephanies
01.2001 - 01.2002
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Line Cook/Food Prep Cook

Midway Airport Concessionaires
01.1995 - 12.1998
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Monitored food quality and presentation to maintain high standards.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed innovative, creative menu items and recipes.

Education

High School Diploma -

Bogan Technical High
Chicago, IL
06.1998

Skills

Deloped new skills as a chef 2 postion held Cooked for doctors and patients and ran a patient line

Timeline

Delnor Hospital

Instawork
01.2022 - 06.2022

Meeting Rooms

Aramark/Globetrotters
01.2003 - 12.2008

Line Cook

Luigi Stephanies
01.2001 - 01.2002

Line Cook/Food Prep Cook

Midway Airport Concessionaires
01.1995 - 12.1998

High School Diploma -

Bogan Technical High

Similar Profiles

CREATE PROFILE
Jose Magana