Jose L Cabrera
Winthrop,MA
Summary
Lead Cook, adept in meal preparation and kitchen organization. Excelled in enhancing food quality and kitchen efficiency, significantly improving order accuracy and safety protocols. Skilled in crew training and food safety, demonstrating a keen ability to streamline processes for optimal productivity and customer satisfaction.
Overview
14
14
years of professional experience
Work History
Lead Cook
Aramark
01.2024 - Current
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Taught kitchen staff safety protocols and restaurant standards.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
Line Cook
Rennaisance Marriot Hotel Seaport
06.2015 - 05.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook
EVOO
04.2010 - 06.2012
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
Skills
- Meal Preparation
- Food Safety
- Kitchen Organization
- Crew training
- Allergen safety
- Spoilage prevention
- Food presentation
- Large-scale food preparation
- Ingredient Preparation
- Food Processing
- Knife Skills
- Cooking
- Food Preparation
- Order delivery practices
- Special Events
- Grilling Techniques
Languages
Spanish
Native or Bilingual
Timeline
Lead Cook
Aramark
01.2024 - Current
Line Cook
Rennaisance Marriot Hotel Seaport
06.2015 - 05.2016
Line Cook
EVOO
04.2010 - 06.2012