Jose Luis Cruz
Inglewood,CA
Summary
Culinary professional committed to impeccable food preparation and presentation within both fine-dining and fast- casual restaurants. Passionate for cooking and service excellence, with an appetite for learning new recipes and food-preparation techniques. Familiar with an array of ethnic cuisines, well versed in kitchen cleanliness and food safety standards and excel at working all stations. Team leader valued for positive attitude; ability to follow recipes, procedures and instructions to precise specifications; and exceptional productivity within fast-paced settings.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Sous Chef
Jackmont Hospitality Inc.
Los Angeles
01.2024 - Current
- Performed weekly inspections of all equipment for safety compliance.
- Monitored inventory levels to ensure adequate supplies on hand.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Complied with all health department regulations regarding proper food handling methods.
Sous Chef
Grill Concepts
Los Angeles, CA
11.2022 - Current
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Adhered to portion controls and presentation specifications.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Observed food safety and sanitation protocols to reduce germ spread.
Co Owner
AH Caray
Whittier, CA
06.2020 - 07.2022
- Researched similar businesses to determine sales strategies, offerings and competitive advantages.
- Cultivated and maintained industry relationships and customer partnerships to capitalize on opportunities and maximize business success.
- Worked on customer service and preparation of food.
- maintained financial records
- Worked on planning purchasing every week to reduce waist and maximize usage of food.
Executive Chef
JAMMROK Restaurant
11.2019 - 03.2020
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Lead Cook
Yard House
Marina Del Rey, CA
01.2015 - 01.2019
- Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
- Rotate on a daily basis from various stations to perform different tasks, such as entrees, side dish, and appetizer prep, plate garnish, and food portioning
- Work in conjunction with other line cooks and kitchen staff to ensure that food is rotated on schedule from freezers and walk-ins to prep areas, and then on the line for cooking
- Maintain a clean and sanitary working environment at all times by observing kitchen rules and our chef's requirement.
Line Cook
El Torito Restaurant
01.2013 - 01.2015
- Responsible for creating an exceptional culinary experience for the guest through preparation, cooking, and food presentation
- Worked in a fast paste environment in different designated stations as set by the Chef
- Great at working in a high paste environment
- In-depth knowledge of food processing and safety
- Able to adhere to the precise instructions of the head chef
- ServeSafe certified
- Strong work ethic
- Adhere to all sanitation regulations and requirements as stated by the law
- Maintain a clean and sanitized work area during and after each shift as well as to restock station before and after shift.
Sous Chef
Daily Grill
01.2010 - 01.2013
- Manage kitchen staff to ensure kitchen activities operate in a timely manner as well as to ensure safety is used at all times
- Monitor and record inventory, place orders in a daily basis in accordance with the needs of the restaurant
- Butcher different cuts of meats, as well as to provide support to kitchen employees with various tasks including line cooking, food preparation, and dish plating
- Recruit and train new kitchen employees to meet restaurant and kitchen standards
- Create schedules for kitchen staff and evaluate their performance
- Adhere to and implement sanitation and safety regulations
- Manage the kitchen team in the executive chef's absence.
Line Cook
MCS
Burbank
01.2007 - 01.2010
- Prepare basic components of each dish on our menu using our proven recipes
- Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
- Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards
- Work with team of cooks to do portion prep work for other shifts when needed
- Monitor product freshness and rotate out old product based on a schedule created by the restaurant.
Education
CONAFE
MexicoSkills
- Cost Control and Budgeting
- Mentoring and Coaching
- Motivational Team Management
- Kitchen Sanitization
- Active Listener
Certification
- Servsafe sertified
Timeline
Sous Chef
Jackmont Hospitality Inc.
01.2024 - Current
Sous Chef
Grill Concepts
11.2022 - Current
Co Owner
AH Caray
06.2020 - 07.2022
Executive Chef
JAMMROK Restaurant
11.2019 - 03.2020
Lead Cook
Yard House
01.2015 - 01.2019
Line Cook
El Torito Restaurant
01.2013 - 01.2015
Sous Chef
Daily Grill
01.2010 - 01.2013
Line Cook
MCS
01.2007 - 01.2010
CONAFE
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