Jose Luis Secundino

• Learned kitchen safety protocols and food handling standards.
• Assisted in meal preparation and presentation for diverse menus.
• Adapted recipes to accommodate dietary restrictions and preferences.
• Supported inventory management by tracking stock levels and supplies.
• Collaborated with team members to maintain cleanliness and organization in the kitchen.
• Provided support during high-volume service periods, ensuring timely food delivery.
• Participated in menu planning discussions, offering input on seasonal ingredients and trends.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Implemented food cost and waste reduction initiatives to save money.
• Monitored food production to verify quality and consistency.

• Developed and standardized recipes to enhance menu offerings across multiple dining venues.
• Collaborated with kitchen staff to optimize food preparation processes, ensuring consistency and quality.
• Implemented food safety protocols, reducing waste and maintaining compliance with health regulations.
• Trained junior culinary staff on advanced cooking techniques and efficient kitchen operations.
• Coordinated special events, managing catering logistics and ensuring high-quality service delivery.
• Mentored junior culinary staff, fostering professional growth and supporting skill development.
• Reduced food waste through efficient inventory management and proper rotation of ingredients.
• Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.

• Managed kitchen operations, ensuring compliance with health and safety regulations.
• Developed and implemented menu offerings to enhance customer satisfaction and dining experience.
• Trained and mentored culinary staff on food preparation techniques and service standards.
• Oversaw inventory management, optimizing stock levels to minimize waste and cost.

Run my own restaurant

• Prepared diverse dishes following standardized recipes to ensure consistent quality and presentation.
• Assisted in menu planning, incorporating seasonal ingredients and customer feedback for improved offerings.
• Trained new kitchen personnel on safety protocols and proper cooking techniques to maintain operational standards.
• Developed innovative recipes that contributed to positive customer reviews and increased repeat business.
• Oversaw inventory management, optimizing supply usage while minimizing waste through effective stock rotation practices.
• Implemented kitchen safety measures, ensuring compliance with health regulations and promoting a safe working environment.
• Led team meetings to foster communication, address challenges, and drive continuous improvement within the kitchen unit.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Collaborated with suppliers to source high-quality ingredients, maintaining strong vendor relationships.
• Analyzed customer feedback to refine dishes, promoting continuous improvement in menu quality.
• Led team meetings to align on goals, enhancing communication and teamwork within the kitchen staff.
• Established standard operating procedures for food preparation, improving efficiency across all shifts.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
• Pitched in to work line during busy periods or in place of sick employees.
• Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
• Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
• Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
• Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
• Established positive relationships with local suppliers to secure fresh produce and support the community economy.