Summary
Overview
Work History
Education
Skills
Accomplishments
References
Certification
Languages
Timeline
Hi, I’m

JOSE MAVAREZ

Heber,UT
JOSE MAVAREZ

Summary

I am a passionate cook with experience in preparing delicious and original dishes. My dedication to gastronomy is reflected in every dish I serve to diners. Meticulousness in preparation is crucial. Knowing the exact cooking points, the ideal food temperature and safety measures are essential. A good chef creates original dishes and unique culinary experiences that attract customers.

Overview

1
Certification

Work History

The Brownstone Restaurant

Cook

Job overview

Tof Twist of Flavors Restaurant

Cook

Job overview

Barrio Burger Restaurant

Griller, Cook, Preparator

Job overview

River Side Country Club

Cocinero
03.2024 - 06.2024

Job overview

  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Communicated closely with servers to fully understand special orders for customers.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
  • Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Collaborated with the management team to develop new menu items based on customer feedback and preferences.
  • Developed relationships with local suppliers to obtain freshest ingredients available.
  • Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Managed opening and closing shift kitchen tasks.
  • Prepared and served various food items in fast-paced Type environment.
  • Monitored food quality and presentation to maintain high standards.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Adjusted recipes based on ingredient availability or customer request.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Identified inefficiencies leading to improved productivity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.
  • Planned menus for different events, seasons and customer requests.
  • Suggested actionable improvements to streamline training procedures.

Education

ETI Anselmo belloso industrial technical school

industrial technician

University Overview

Skills

  • Ability to prepare and cook a wide variety of dishes with precision and technique
  • Ability to develop original recipes, combine flavors and present dishes in an attractive way
  • Ability to manage time effectively, coordinate multiple tasks and keep the kitchen tidy and clean
  • Ability to work under pressure in a fast-paced and demanding environment without compromising the quality of the dishes
  • Ability to collaborate with other members of the kitchen team, communicate effectively and maintain a harmonious work environment
  • Dedication to create high-quality dishes, seek perfection in each preparation and maintain high standards at all times
  • Cooking
  • Food handling
  • Food Preparation
  • Strong attention to safe food handling procedures
  • Frying
  • Cooking techniques
  • Knife Skills
  • Sanitation
  • Supply Restocking
  • Surface cleaning
  • Hospitality and service industry background
  • Food presentation
  • Kitchen equipment operation and maintenance
  • Sanitation Practices
  • Contamination prevention
  • Food Waste Reduction
  • Performance Improvement
  • Food plating and presentation
  • Portion Control
  • Food Handler Certification
  • Order Verification
  • Grilling expertise
  • Beautiful presentation of food
  • Sauce making
  • Ingredients measuring
  • Plating and presentation
  • Allergen awareness
  • Culinary creativity
  • New Hire Training
  • Effective planner
  • Food spoilage prevention
  • Recipes and menu planning
  • Ingredient Selection
  • Order delivery practices
  • Food presentation talent
  • Menu Planning
  • Fine Dining
  • Recipe Development
  • Food trends awareness
  • Extensive catering background
  • Ingredient inspection
  • Garnishing Techniques
  • International Cuisine Knowledge
  • Food Costing
  • Regional cuisine knowledge
  • Teamwork and Collaboration
  • Cleaning and sanitization
  • Works Well Under Pressure
  • Safe Food Handling
  • Multitasking and Organization
  • Efficient multitasking
  • Kitchen Organization
  • Team Leadership
  • Kitchen Sanitation
  • Meal Preparation
  • Quality Control
  • Flexible Schedule
  • Inventory Control
  • Frying and sautéing
  • Menu Memorization
  • Food Processing
  • Food Production
  • Work Planning and Prioritization
  • Equipment Operation
  • Bulk Food Preparation
  • Product Rotations
  • Food Handlers Card
  • Food inspection
  • Baking and broiling skills
  • Measurements and Calculations
  • Ticket Time Monitoring
  • Garnishing and Plating
  • Production Line Management
  • Food Production Scheduling
  • Shift Scheduling
  • Menu development
  • New Recipe Creation
  • Vendor Relationship Management
  • Preventative Maintenance Scheduling
  • Local Ingredient Sourcing

Accomplishments

Accomplishments
  • Passion for cooking and gastronomy.
  • Creativity to develop new dishes and recipes.
  • Strong culinary skills, including cutting, cooking and food presentation techniques.
  • Ability to work as a team and under pressure in a professional kitchen environment.
  • Formal culinary education.

References

References
  • SAULO SIMOES DE SOUZA, CHEF, 31 642792983
  • GERBEN DE LANGE, RESTAURAT CHAIN BOSS, 297 6998298

Certification

  • Certified Job Title, Company Name - Timeframe
  • Area of expertise License - Timeframe
  • Area of certification, Company Name - Timeframe
  • Licensed Job Title - Timeframe
  • Area of certification Training - Timeframe

Languages

Spanish
Elementary

Timeline

Cocinero
River Side Country Club
03.2024 - 06.2024
Cook
The Brownstone Restaurant
Cook
Tof Twist of Flavors Restaurant
Griller, Cook, Preparator
Barrio Burger Restaurant
ETI Anselmo belloso industrial technical school
industrial technician

Similar Profiles

CREATE PROFILE
JOSE MAVAREZ