Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Jose A Gonzalez

Redwood City,CA

Summary

High-performing Chef offering 8 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Expert Chef de Cuisine with fortes in portion and cost control. Directs kitchen of 20 waitstaff, dishwashers, cooks and bussers. Consistently works weekends and evenings. Focused and disciplined with well-tuned palate. Innovative Chef de Cuisine with management competencies to handle 150 customers in busy dining establishment. Dedicated to promoting fun, educational and disciplined work environment.

Overview

19
19
years of professional experience

Work History

Chef De Cuisine

Reposado
06.2019 - 03.2022
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Modified recipes to accommodate dietary restrictions and allergies.

Chef De Cuisine

Palo Alto Creamery
01.2015 - 07.2019
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Created menus and designed corresponding recipes for [Business Name].
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Placed orders to restock items before supplies ran out.
  • Created recipes and prepared advanced dishes.
  • Hired, managed, and trained kitchen staff.

Line Cook

SCORES LEGENDARY RESTAURANTE
02.2006 - 11.2015
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

Back Line Cook

Fontanas Italian Restaurant
01.2003 - 12.2006
  • Improved kitchen efficiency by consistently preparing and delivering high-quality dishes in a timely manner.
  • Assisted head chef in developing new menu items for increased customer satisfaction.
  • Enhanced teamwork and communication among kitchen staff through active participation in daily meetings and briefings.
  • Streamlined food preparation processes by cross-training in various stations of the back line area.
  • Reduced food waste by properly storing ingredients and utilizing FIFO inventory management practices.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Collaborated with team members to ensure smooth operations during peak service hours.

Education

High School Diploma -

Center For Service Support (CSS)
Athens, GA
01.2008

Skills

  • Portion Control
  • Grilling Techniques
  • Food safety practices
  • Allergy awareness
  • Menu Planning
  • Cooking techniques
  • Knife Skills
  • Temperature Control
  • Food Preparation
  • Team Management
  • Seafood Preparation
  • Creativity and Innovation
  • Fine-dining expertise
  • Kitchen Sanitation
  • Culinary expertise
  • Menu development
  • Food Safety
  • Recipe creation
  • Sanitation protocols
  • Safe Food Handling

Languages

Spanish
Native or Bilingual
English
Professional Working

Timeline

Chef De Cuisine

Reposado
06.2019 - 03.2022

Chef De Cuisine

Palo Alto Creamery
01.2015 - 07.2019

Line Cook

SCORES LEGENDARY RESTAURANTE
02.2006 - 11.2015

Back Line Cook

Fontanas Italian Restaurant
01.2003 - 12.2006

High School Diploma -

Center For Service Support (CSS)

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