JOSEPH SALINAS
RIVERSIDE,CA
Summary
PROFESSIONALSUMMARY
Driven leader with strong problem-solving and customer service skills. Dedicated to providing the highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
13
13
years of professional experience
Work History
F&B MANAGER
The Mission Inn Hotel & Spa
Riverside, CA
02.2015 - Current
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions
- Resolved customer complaints involving food or beverage quality and service
- Maintained highest standards for beverage quality and service
- Responded to customer complaints, addressing concerns and distress with amicable interactions
- Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
Chef de cuisine
Golden Voice
Coachella, CA
04.2019 - 05.2019
- The Mission inn hotel and spa, my Roll prior to F&B
- Planning the menu and designing the plating presentation for each dish
- Coordinating with kitchen associates and assisting them as required
- Hiring and training staff to prepare and cook all the menu items
- Stocktaking ingredients and equipment, and placing orders as needed
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Set up and prepare 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.
HEAD CHEF
The Hermitage Club
Wilmington, VT
05.2012 - 04.2015
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Hired, managed and trained kitchen staff
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Mentored kitchen staff to prepare each for demanding roles
- Created recipes and prepared advanced dishes
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
COOK
UC RIVERSIDE, LOTIAN DINNING HALL
- Preparing meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen, manage daily check list and food served and loss for every EOD.
Education
Associate of Arts - Culinary & Hospitality
Inter American University of Puerto Rico Aguadilla
06.2011
Skills
- Active Listening
- Portion Sizes
- Concessions Management
- Guest Relations
- Staff Scheduling
- Customer Experience
- Profit and Loss Control
- Inventory Forecasting
- Professional Working
- English
- Full Professional
Timeline
Chef de cuisine
Golden Voice
04.2019 - 05.2019
F&B MANAGER
The Mission Inn Hotel & Spa
02.2015 - Current
HEAD CHEF
The Hermitage Club
05.2012 - 04.2015
COOK
UC RIVERSIDE, LOTIAN DINNING HALL
Associate of Arts - Culinary & Hospitality
Inter American University of Puerto Rico Aguadilla
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