Culinary, cooking books, knife collecting,photography,music
Juan Mora
Sous Chef
Minneapolis,MN
Summary
Adaptable and enterprising Sous chef with solid industry background and proven expertise in building and leading successful teams. Talented problem solver ready to back up fellow employees at any time.
Overview
9
9
years of professional experience
2
2
Languages
2
2
years of post-secondary education
Work History
Sous Chef
Hewing Hotel
Minneapolis, Minnesota
03.2025 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Trained kitchen staff to perform various preparation tasks under pressure.
Line Cook
Hewing Hotel
Minneapolis, Minnesota
08.2024 - 03.2025
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Improved team morale and productivity through effective communication and collaboration.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Supported sous chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Line Cook
Hotel Haya (flor Fina)
Tampa, Florida
04.2023 - 08.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- 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.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Banquet Cook
Tampa Palms Golf & Country Club
Tampa, FL
08.2022 - 03.2023
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Maintained food safety and sanitation standards.
- Adjusted recipes based on ingredient availability or customer request.
- Planned menus for different events, seasons and customer requests.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items
- Maintained food safety and sanitation standards
AM Cook
The Karol Hotel
Clearwater, Florida
04.2021 - 05.2022
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Monitored food quality and presentation to maintain high standards.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Line Cook
Maison Kayser
New York , NY
11.2017 - 01.2020
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Skills
Menu memorization
Efficient multitasking
Attention to Detail
Multitasking Abilities
Food spoilage prevention
Flexible and Adaptable
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Interests
Quote
"Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and
Not giving up.
Gordon Ramsey
Timeline
Sous Chef
Hewing Hotel
03.2025 - Current
Line Cook
Hewing Hotel
08.2024 - 03.2025
Line Cook
Hotel Haya (flor Fina)
04.2023 - 08.2024
Banquet Cook
Tampa Palms Golf & Country Club
08.2022 - 03.2023
AM Cook
The Karol Hotel
04.2021 - 05.2022
Line Cook
Maison Kayser
11.2017 - 01.2020
Some College (No Degree) - Music And Audio Production
Institute of Audio Research
01.2010 - 02.2012
Languages
English And Spanish
Advanced
Education
Some College (No Degree) - Music And Audio Production
Institute of Audio Research
New York, NY 01.2010 - 02.2012