Josue Solis
Henderson,NV
Summary
Dedicated culinary professional with classical training and a strong commitment to food safety and quality service. Proven ability to foster relationships and lead high-performing teams, ensuring exceptional customer experiences. Expertise in implementing best practices in food service and maintaining operational excellence. Career objective focuses on advancing culinary innovation while enhancing team dynamics.
Overview
10
10
years of professional experience
Work History
Sous Chef
Wynn/ Delilah
Las Vegas, NV
09.2021 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Supervise kitchen food preparation in demanding, high-volume environments.
- Assess inventory levels and place orders to replenish goods before supplies are depleted.
- Prepared variety of foods according to exact instructions and recipe specifications.
Cook/Pastry Line Cook
Juniper & Ivy
La Jolla, CA
01.2019 - 03.2020
- Produced high-quality sweets, ice cream, and baked products.
- Regularly organized and maintained mise en place for stations.
- Prepared meals following specified recipes and menus.
Line Cook
The Taco Stand
La Jolla, CA
01.2018 - 01.2019
- Ensured day-to-day efficiency by setting up and maintaining supply lines.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Cook/Line/Pastry Line Cook
George's At The Cove
La Jolla, CA
01.2016 - 12.2017
- Supported Pastry Chef with daily preparation tasks.
- Maintained mise en place for station.
- Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
Prep Line Cook
Bratalian
Henderson, NV
12.2015 - 01.2016
- Executed proper techniques when preparing menu item ingredients.
- Adhered to all company policies related to food safety and sanitation practices.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
Cook
Norwegian Cruise Line
Kahului, HI
01.2015 - 12.2015
- Maintained high standards in both food appearance and taste with efficient time management.
- Followed established procedures and requirements for safe food handling, storage and service.
- Replenished food items from inventory and rotated ingredients.
Education
Associate of Arts - Culinary Arts
College of Southern Nevada
Las Vegas, NV01-2014
High School Diploma -
Coronado High School
Henderson, NV01-2012
Skills
- Food preparation supervision
- Plating
- Kitchen leadership
- Butchery skills
- Ordering and requisitions
- Food safety oversight
Languages
English
Native/ Bilingual
Spanish
Professional
Timeline
Sous Chef
Wynn/ Delilah
09.2021 - Current
Cook/Pastry Line Cook
Juniper & Ivy
01.2019 - 03.2020
Line Cook
The Taco Stand
01.2018 - 01.2019
Cook/Line/Pastry Line Cook
George's At The Cove
01.2016 - 12.2017
Prep Line Cook
Bratalian
12.2015 - 01.2016
Cook
Norwegian Cruise Line
01.2015 - 12.2015
Associate of Arts - Culinary Arts
College of Southern Nevada
High School Diploma -
Coronado High School
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