Juan Hernandez
Sugar Land ,TX
Summary
Versatile Culinary Professional with a proven track record at Perry’s Steakhouse & Grille, enhancing customer satisfaction through exceptional dishes and efficient kitchen management. Fluent in Spanish/English, showcasing strong leadership and decision-making skills. Expert in food safety and inventory management, significantly reducing waste while maintaining high-quality standards. Achieved consistent positive reviews by prioritizing attention to detail and innovative problem-solving.
Overview
7
7
years of professional experience
Work History
Line Cook
Talyard Brewing Co.
10.2024 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Executive Sous Chef
Perry’s Steakhouse & Grille
12.2020 - 10.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Culinary Professional
Olive Garden
10.2017 - 11.2021
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using a variety of cooking techniques.
- Implemented sustainable practices in the kitchen such as composting food waste, reducing the environmental impact of restaurant operations.
- Evaluated regional and international food trends, incorporating popular flavors and techniques into dishes to increase menu appeal.
- Promoted teamwork and collaboration within the kitchen staff leading to improved morale, increased efficiency, and higher quality outcomes.
- Increased kitchen efficiency by implementing standardized recipes and portion sizes, leading to reduced food costs and consistent dish quality.
- Managed efficient kitchen operations during peak service hours, maintaining smooth workflow under pressure while delivering exceptional results.
- Collaborated with kitchen staff to maintain efficient workflows, reducing food preparation time and waste.
- Trained new hires on kitchen procedures and protocols, contributing to a cohesive team environment focused on excellence in service delivery.
- Streamlined inventory management processes, ensuring effective cost control and timely replenishment of supplies.
- Coordinated large-scale catering events ensuring seamless delivery of exceptional cuisine for corporate functions, weddings, and private affairs.
- Reduced wait times for diners by streamlining plating processes without compromising presentation quality or taste.
- Elevated guest experience by consistently providing high-quality dishes that met or exceeded expectations.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Education
Certification - Automotive Technician
Mid-state Technical College
Wisconsin Rapids, WI2013
GED - General
S.P.A.S.H
Stevens Point, WI2011
Skills
- Bi-lingual (Spanish/English)
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Reliable and trustworthy
- Active listener
- Problem-solving
- Food safety knowledge
- Food safety
- Knife skills
- Deep fryer operation
- Quality control
- Kitchen operations
- Line management
- Meat cutting
- Inventory management
- Food storage
- Portion control
- Food storage procedures
- Equipment maintenance
- Stock rotation
- Menu item memorization
- Kitchen equipment management
- Head chef collaboration
- Order accuracy
- Punctual and honest
- Prioritization and organization
- Leadership and decision making
Languages
Spanish
Native or Bilingual
Timeline
Line Cook
Talyard Brewing Co.
10.2024 - Current
Executive Sous Chef
Perry’s Steakhouse & Grille
12.2020 - 10.2024
Culinary Professional
Olive Garden
10.2017 - 11.2021
Certification - Automotive Technician
Mid-state Technical College
GED - General
S.P.A.S.H