Jose Junior Cordero Frias
Davenport
Summary
Detail-oriented Chef Assistant with expertise in food preparation, kitchen safety, and recipe development. Proven ability to maintain high-quality standards and streamline operations in fast-paced environments.
Overview
16
16
years of professional experience
Work History
Chef Assistant
Frontera Cocina
Orlando, FL
10.2016 - Current
- Assisted head chef in meal preparation and ingredient sourcing.
- Maintained kitchen cleanliness and adhered to food safety standards.
- Supported inventory management through regular stock checks and reporting.
- Collaborated with team members to streamline food preparation processes.
- Trained new staff on kitchen procedures and equipment usage.
- Monitored food presentation quality, ensuring consistency across all dishes.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Verified food temperatures and quality ahead of service to maintain standards.
- Provided support during special events and catering functions, ensuring consistent quality across all offerings.
Chef Assistant
Palmas Restaurant LLC (Mexican Pavilion) World Disney World
Orlando, FL
02.2015 - 10.2016
- Developed efficient workflows that improved overall kitchen productivity.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Supported senior chefs with creative meal planning and recipe development.
- Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
- Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
- Ensured consistent meal quality by conducting regular taste tests and adjustments.
- Stocked and rotated food items according to expiration dates.
- Monitored food temperature, discarding items not stored correctly.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Prepped ingredients ahead of time to increase cooking and service speed.
Sous Chef
Chayo Mexican Kitchen + Tequila Bar
Las Vegas, NV
01.2014 - 01.2015
- Supervised kitchen staff to ensure efficient food preparation and high-quality meal presentation.
- Developed and refined menu items, incorporating seasonal ingredients and authentic Mexican flavors.
- Streamlined inventory management processes, reducing waste and ensuring optimal stock levels.
- Trained new kitchen staff on safety protocols, cooking techniques, and kitchen operations.
- Implemented quality control measures to maintain consistency in food production and presentation standards.
- Led weekly team meetings to address operational challenges and promote continuous improvement initiatives.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef Assistant
Palmas Restaurant LLC ( Mexican Pavilion) World Disney World
Orlando, FL
09.2012 - 01.2014
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Trained new kitchen staff on proper food handling and preparation techniques.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
- Replenished food and ingredients supplies to meet service demand.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Cleaned and oiled kitchen equipment to maintain optimized function.
- Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
- Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
- Facilitated smooth kitchen operations during peak hours by effectively managing food orders.
- Assisted in managing kitchen inventory, preventing shortages of essential ingredients.
- Followed food safety practices and sanitation guidelines.
Line Cook
Palmas Restaurant LLC (Mexican Pavilion) World Disney World
Orlando, FL
08.2010 - 09.2012
- Prepared and cooked authentic Mexican dishes following established recipes and presentation standards.
- Operated kitchen equipment including grills, fryers, and ovens to ensure food quality and safety.
- Collaborated with team members to streamline meal preparation processes during peak service hours.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
Education
Culinary Degree - Culinary
Le Cordon Bleu of Culinary Arts
Orlando, FL01-2010
Skills
- Food preparation
- Cooking techniques
- Kitchen safety
- Menu supervision
- Knife skills
- Sanitation practices
- Chef support
- Recipe development
- Menu planning
- Food storage
- Food waste reduction
- Recipe execution
Timeline
Chef Assistant
Frontera Cocina
10.2016 - Current
Chef Assistant
Palmas Restaurant LLC (Mexican Pavilion) World Disney World
02.2015 - 10.2016
Sous Chef
Chayo Mexican Kitchen + Tequila Bar
01.2014 - 01.2015
Chef Assistant
Palmas Restaurant LLC ( Mexican Pavilion) World Disney World
09.2012 - 01.2014
Line Cook
Palmas Restaurant LLC (Mexican Pavilion) World Disney World
08.2010 - 09.2012
Culinary Degree - Culinary
Le Cordon Bleu of Culinary Arts