Jose Padilla
Haverhill,MA
Overview
9
9
years of professional experience
Work History
Saute/ Fish Station
Brown Square Bistro
Ipswich, MA
03.2023 - Current
- In charge of writing the daily prep list.
- Stocked and restocked kitchen supplies as needed.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Properly storing all fish products as well as all other proteins at the end of the night.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Lead Line Cook
Renaissance Golf Club
Haverhill, MA
01.2022 - 03.2023
- Planned, prepared and cooked meals according to restaurant specifications.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
Saute /Lead Grill Cook
Tuscan Kitchen
Salem, NM
02.2021 - 01.2022
- Set up the entire line for success prior to opening so when the other cooks arrived the line was ready for success.
- Assisted Chef in preparing ingredients for various dishes.
- Maintained cleanliness of work areas throughout shift.
- Stocked food items and supplies as needed.
- Cleaned and organized kitchen equipment, appliances, and utensils.
Culinary Corporate Trainer / Head Chef/ Sous Chef
110 Grill
Haverhill, MA
01.2018 - 01.2021
- As a Culinary Corporate Trainer I traveled to several different states as a trainer opening up new locations.
- As a Sous Chef I aided the Head Chef in ensuring daily successful shifts as well as lead major banquets and events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- As head chef I assisted in menu development as well as ensuring that all items were prepped to the highest quality.
- Did daily food orders as well as dry storage items.
- Trained new hires in proper cooking techniques and recipes.
- Help open 9 locations in 4 different states.
Corporate Trainer
Not Your Average Joes
Methuen, MA
01.2017 - 01.2019
- Opened 9 Locations as a corporate trainer, starting in Methuen and traveling to Philadelphia, Maryland and even New york.
- Ensured all new trainees learn and kept the standards during and up to weeks after the opening.
- Designed and delivered presentations, workshops, and webinars on various topics relevant to corporate training.
- Developed and implemented training programs to improve employee performance.
- Provided individual coaching sessions for employees who needed additional support with their job duties.
Line Cook
Caesars Palace Casino
Las Vegas, NV
01.2015 - 01.2017
- Opened the line and got it ready for service.
- Prepped all items for service.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
Education
Some College (No Degree) - Culinary Arts
Le Cordon Bleu Las Vegas
Las Vegas, NVSkills
- Menu Development
- Dish Preparation
- Workflow Optimization
- Purchasing
- Vendor Relations
- Staff Coordination
- Meal Preparation
- Cost Control
- Food Safety and Sanitation
- Forecasting and Planning
- Portion and Cost Control
- Kitchen Management
- Bilingual in English and Spanish
Timeline
Saute/ Fish Station
Brown Square Bistro
03.2023 - Current
Lead Line Cook
Renaissance Golf Club
01.2022 - 03.2023
Saute /Lead Grill Cook
Tuscan Kitchen
02.2021 - 01.2022
Culinary Corporate Trainer / Head Chef/ Sous Chef
110 Grill
01.2018 - 01.2021
Corporate Trainer
Not Your Average Joes
01.2017 - 01.2019
Line Cook
Caesars Palace Casino
01.2015 - 01.2017
Some College (No Degree) - Culinary Arts
Le Cordon Bleu Las Vegas