Summary
Overview
Work History
Education
Skills
Timeline
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Jose Luis Estevez

Arleta,CA

Summary

Seasoned Sous Chef specializing in [Type] cuisine. Successful [Number] year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry.

Overview

43
43
years of professional experience

Work History

Sous Chef

UCLA Dining Services
04.2019 - Current
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Reduced food costs [Number]% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Account manager for food service contracts with public, private and educational institutions.

Line Cook

Ronald Reagan Hospital Ucla
09.2017 - 11.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

Kitchen Supervisor

Odyssey Restaurant
02.2009 - 08.2018
  • Monitored food preparation, production and plating for quality control.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Controlled food costs and managed inventory.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,

Line Cook

Wolfgang Puck Catering
03.2013 - 05.2017
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry and fish for frying purposes.

Line Cook

Universal Studios
09.2000 - 03.2017
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Grilled meats and seafood to customer specifications.
  • Transitioned between breakfast and lunch service.
  • Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.

Prep Cook

Smoke House Restaurant
11.1995 - 04.2002
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Prepared average of [Number] menu items per shift.

Education

High School Diploma -

Margarita
Mexico, ME
06.1993

Skills

  • Collaborative Relationships
  • Budgeting and Cost Control
  • Food Spoilage Prevention
  • Inventory Management
  • Guest Satisfaction
  • Food Preparation and Safety
  • Vendor Relations
  • Disciplinary Action
  • Chef Assistance
  • High-Quality Ingredients
  • Team Leadership
  • Cleaning and Sanitation
  • Ordering and Requisitions

Timeline

Sous Chef

UCLA Dining Services
04.2019 - Current

Line Cook

Ronald Reagan Hospital Ucla
09.2017 - 11.2019

Line Cook

Wolfgang Puck Catering
03.2013 - 05.2017

Kitchen Supervisor

Odyssey Restaurant
02.2009 - 08.2018

Line Cook

Universal Studios
09.2000 - 03.2017

Prep Cook

Smoke House Restaurant
11.1995 - 04.2002

High School Diploma -

Margarita

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Jose Luis Estevez