Julien Mateo
Hialeah,FL
Summary
Detail-oriented Cook with experience preparing menu items to recipe and presentation standards in a busy fine-dining kitchen. Strong in safe food handling, kitchen organization, and portion control. Quick to adapt to rush periods, special requests, and changing priorities while supporting smooth service.
Overview
3
3
Languages
9
9
years of professional experience
Work History
Cook
JW Marriott - Harry Soffer Restaurant
Aventura, Florida
03.2026 - Current
- Prepared menu items following JW Marriott recipes and presentation standards.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in a fast-paced environment working with teammates to maintain a high customer satisfaction rate.
- Coordinated with kitchen staff to ensure timely order delivery during peak service hours.
- Coordinated orders to expedite food from the kitchen according to cook time and delivery time.
- Monitored food temperatures and followed safe food handling procedures.
- Followed established procedures and requirements for safe food handling, storage and service.
- Maintained safe operation of food prep equipment to reduce complications and retain safety procedures.
- Adapted quickly to guest requests and special dietary needs.
- Checked completed orders for accuracy in quantity and quality before delivery.
- Tasted prepared dishes to ensure quality of flavor, texture, and presentation before serving.
- Adjusted seasonings of dishes to enhance flavors and meet guest preferences.
- Plated dishes with consistent portioning and garnishes.
- Managed portion control using correct utensils during preparation and plating.
- Maintained clean workstations and sanitized equipment throughout service.
- Cleaned kitchen equipment, surfaces, utensils, and dishes to maintain hygiene standards.
- Organized storage areas for efficient use of space.
- Distributed food to service staff for prompt delivery to customers.
Line Cook
Eataly Aventura
Aventura, Florida
02.2025 - 01.2026
- Prepared pasta, sauces, and antipasti for Eataly Aventura open-kitchen service.
- Chopped vegetables and proteins following Italian recipe standards and station needs.
- Monitored grill, sauté, and oven stations during busy restaurant service.
- Plated dishes with consistent presentation for market-style dining guests.
- Cleaned work surfaces, equipment, and utensils following food safety rules.
- Communicated with chefs and servers to coordinate orders and timing.
- Stored food items properly in refrigerated and dry storage areas.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Communicated effectively with other staff members regarding orders and menu changes.
- 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.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Set up and performed initial prep work for soups, sauces, and salads.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Made meals in accordance with company standards and requirements.
- Performed workstation prep prior to shift start.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Prep Line Cook
Papi Steak
Miami Beach, Florida
04.2024 - 03.2025
- Prepared steakhouse line items following Papi Steak recipe standards
- Set up prep station with sauces, garnishes, and daily mise en place
- Chopped vegetables, herbs, and proteins for service readiness
- Monitored hot line supplies and restocked ingredients during dinner rush
- Coordinated with chefs and servers on ticket flow and order timing
- Checked food quality, temperature, and presentation before plating
- Cleaned work surfaces, tools, and equipment to support health standards
- Ensured that all foods were cooked at the appropriate temperatures for safe consumption.
- Cleaned dishes, pots, pans and other kitchen equipment used during the day's operations.
- Operated kitchen equipment such as ovens, grills, stoves and slicers according to manufacturer's instructions.
- Communicated effectively with other members of the kitchen staff regarding meal preparation procedures.
- Followed proper food handling methods as outlined by health department guidelines.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and seeding vegetables.
- Adhered to all company policies related to food safety and sanitation practices.
- Adhered to health department regulations regarding food storage and sanitation standards.
- Sliced meats and cheeses for sandwiches using a variety of specialized knives.
- Inspected finished plates before they left the kitchen line for presentation accuracy.
- Measured ingredients accurately using scales or measuring cups and spoons prior to cooking meals.
- Measured and weighed food items to comply with portion requirements.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Adhered to regulatory standards regarding safe and sanitary food prep.
Cook
Smith & Wollensky Restaurant
Miami Beach, Florida
07.2017 - 04.2024
- Chopped vegetables, meats, and herbs for daily kitchen prep.
- Plated dishes with consistent portioning and garnishes.
- Adapted quickly to guest requests and special dietary needs.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- 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.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Monitored temperatures of prepared food and cold-storage areas.
- Monitored food temperatures and followed safe handling procedures.
- Maintained clean workstations and sanitized equipment throughout service.
Skills
- Food preparation
- Safe food handling
- Recipe compliance
- Quality control
- Portion control
- Food plating
- Kitchen equipment
- Kitchen organization
- Menu development
- Attention to detail
- Team communication
- Fine dining
Languages
English
Professional
Creole
Professional
French
Limited
Timeline
Cook
JW Marriott - Harry Soffer Restaurant
03.2026 - Current
Line Cook
Eataly Aventura
02.2025 - 01.2026
Prep Line Cook
Papi Steak
04.2024 - 03.2025
Cook
Smith & Wollensky Restaurant
07.2017 - 04.2024