Juan Sorto
Antioch ,CA
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
9
9
years of professional experience
2011
2011
years of post-secondary education
1
1
Certification
Work History
Line cook
Iss@google
02.2019 - Current
- Developed new menu items that enhanced customer satisfaction and sales.
- 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.
- 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.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Organized storage areas for efficient usage of space.
- Carried pans and trays of food to and from workstations, stove, and refrigerator.
- Managed portion control using correct utensils during preparation and plating.
- Resolved customer complaints regarding food quality or services provided.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Set up and performed initial prep work for soups, sauces, and salads.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Monitored stock levels of food items and ordered more when necessary.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- 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.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Distributed food to service staff for prompt delivery to customers.
Line Cook
Orinda Country Club
Orinda, California
05.2017 - 02.2019
- Prepared ingredients according to daily menu requirements and chef specifications.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Assisted in cooking and plating dishes for service during peak hours.
- Prepared ingredients according to menu specifications and restaurant standards.
- Operated kitchen equipment, ensuring proper usage and maintenance.
- Collaborated with team members to ensure timely meal preparation.
- Followed food safety regulations to maintain a clean and safe kitchen environment.
- Assisted in plating dishes for presentation before serving to customers.
- Cleaned workstations and kitchen areas after each shift to uphold hygiene standards.
- Adapted recipes based on customer dietary restrictions and preferences efficiently.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- 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.
- 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.
Education
Associate - Culinary Arts
California Culinary Academy
San Francisco, CA 08.2008 - 05.2010
Richmond High School
Richmond Skills
- Menu development
- Food safety
- Kitchen operations
- Inventory management
Languages
Spanish
Professional
Certification
- Servsafe certification
Timeline
Line cook
Iss@google
02.2019 - Current
Line Cook
Orinda Country Club
05.2017 - 02.2019
Associate - Culinary Arts
California Culinary Academy
08.2008 - 05.2010
Richmond High School