Juan Sanchez
Hartford
Summary
Results-driven lead cook with a proven track record in high-pressure environments, ensuring food quality and safety compliance. Expertise in mentoring junior staff to enhance team performance and customer satisfaction. Strong attention to detail in food preparation and presentation. Committed to maintaining high standards in culinary operations.
Overview
21
21
years of professional experience
Work History
Lead Cook
Corporate Chefs
Farmington, CT
03.2021 - 08.2025
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Grilled and deep fried various foods from meats to potatoes.
- Inventoried kitchen sections and refilled supplies.
- Modified recipes to ensure safety for customers with dietary restrictions or allergies.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
- Followed recipes and procedures to prepare, season and cook food products.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Trained kitchen workers on culinary techniques.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Inspected freezer and refrigerator daily to ensure proper operation.
- Enforced strict health and hygiene standards in the kitchen and work areas.
- Led team in high-pressure environments, ensuring timely delivery of orders.
- Experimented with new recipes and ingredients to refresh menu offerings.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored temperatures of prepared food and cold-storage areas.
- Modified existing recipes and created new recipes to meet changing nutritional content needs.
Cook
Aramark
Albany
08.2018 - 03.2021
- Prepared diverse meals following standardized recipes and safety guidelines.
- Maintained cleanliness of kitchen areas and equipment to ensure hygiene standards.
- Managed inventory by organizing and restocking supplies as needed.
- Collaborated with team to plan and execute daily menu items, ensuring timely service and customer satisfaction.
- Monitored food quality to ensure compliance with health regulations during service.
- Implemented efficient cooking methods, increasing productivity and reducing prep time for meal preparation.
- Facilitated communication between kitchen and dining staff, enhancing coordination and service delivery during peak hours.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Managed portion control using correct utensils during preparation and plating.
- Set up and performed initial prep work for soups, sauces, and salads.
- Checked food item stock levels and placed orders for replenishment.
- Cleaned and sanitized workstation to prevent contamination and uphold hygiene standards.
- Set up work stations prior to opening to minimize prep time.
Line Cook
Outback Steakhouse
Colonie
05.2014 - 08.2018
- Prepared high-quality dishes according to Outback Steakhouse recipes and standards.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted in training new line cooks on food preparation techniques and safety protocols.
- Collaborated with team members to ensure timely meal delivery during peak hours.
- Monitored food inventory levels and communicated needs to management effectively.
- Followed proper food handling procedures to ensure safety and compliance standards.
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Stocked and restocked kitchen supplies as needed.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Adhered to portion controls and presentation specifications.
- Maintained clean and orderly appearance throughout kitchen and dining area.
Cook
Sodexo Food Service
Albany
01.2008 - 05.2014
- Prepared diverse meals following standardized recipes and safety guidelines.
- Managed inventory by organizing and restocking supplies as needed.
- Collaborated with team members to plan and execute daily menu items.
- Monitored food quality to ensure compliance with health regulations during service.
- Implemented efficient cooking methods to enhance productivity in meal preparation.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Managed portion control using correct utensils during preparation and plating.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Set up work stations prior to opening to minimize prep time.
- Checked completed orders for correct quantity and quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Food Service Worker
HMS Host International
Albany
03.2004 - 01.2008
- Prepared and served food in a fast-paced environment.
- Maintained cleanliness and organization of food service areas.
- Operated kitchen equipment safely and efficiently.
- Collaborated with team members to ensure smooth operations.
- Monitored food safety standards and hygiene practices.
- Stocked supplies and managed inventory levels effectively.
- Followed food safety regulations pertaining to sanitation, food handling and storage.
- Served meals to customers in a friendly and courteous manner.
- Operated cash register to process cash, check, and credit card transactions.
- Performed opening and closing duties such as setting up workstations with necessary supplies.
- Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
- Set up, restocked and cleaned dining areas.
- Greeted customers upon arrival in the dining area.
- Prepared beverages such as coffee, tea, soda.
- Checked temperatures of freezers, refrigerators and heating equipment to ensure proper functioning.
- Properly stored all leftover food items after each shift.
- Monitored inventory levels of food items used during meal services.
- Utilized point-of-sale systems for taking orders from customers.
- Complied with company service standards and adhered to inventory and cash control procedures.
Education
High School Diploma -
Erasmus Hall
Bklyn, NY06-2000
Skills
- Recipe modification
- Inventory management
- Food safety compliance
- Culinary techniques
- Menu planning
- Time management
- Team collaboration
- Quality assurance
- Customer satisfaction
- Health standards enforcement
- Effective communication
- Leadership skills
- Problem solving
- Sanitation practices
- Knife safety
- Shift leadership
- Spoilage prevention
- Ingredient knowledge
- Cooking techniques
- Kitchen organization
- Food safety
- Food inventory management
- Food safety monitoring
- Food processing
- Food presentation
- Large-scale food preparation
- Meal preparation
- Special diets
- Ingredient preparation
- Grilling techniques
- Plating techniques
- Food safety procedures
- Dish preparation
- Cooking
- Food allergy safety
- Food storage
- Sauce making
- Knife skills
- Nutrition
- Food plating and presentation
- Sanitation standards
- Training and mentoring
Timeline
Lead Cook
Corporate Chefs
03.2021 - 08.2025
Cook
Aramark
08.2018 - 03.2021
Line Cook
Outback Steakhouse
05.2014 - 08.2018
Cook
Sodexo Food Service
01.2008 - 05.2014
Food Service Worker
HMS Host International
03.2004 - 01.2008
High School Diploma -
Erasmus Hall