Karla Mendoza - Line Cook Supervisor

Summary

Resourceful Line Cook Supervisor known for high productivity and efficiency in task completion. Specialize in kitchen management, menu development, and inventory control. Excel in time management, team leadership, and problem-solving skills. Committed to maintaining high-quality standards and improving kitchen operations.

Hardworking professional coordinating high-volume orders with accuracy and precision. Educated in preparing specialty foods and safely operating baking and cooking equipment.

Overview

2

years of professional experience

Work History

Line Cook Supervisor

Sage the realm company

Sarasota, FL

06.2021 - 06.2023

Directed, supervised, and trained line cooks in preparation of dishes according to recipes and established standards.
Ensured food items were prepared in a timely manner while adhering to quality control standards.
Monitored daily operations of kitchen staff to ensure all tasks were completed efficiently and safely.
Developed menu item pricing based on cost of ingredients and labor costs associated with each dish.
Managed inventory levels for perishable goods such as vegetables, fruits, dairy products, meats, and seafood.
Kept stations stocked and ready for use to maximize productivity.
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.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Reviewed recipes to determine exact measurements and ingredients to create dishes.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.

Hot Line Cook

Libys

Sarasota, Florida

09.2021 - 04.2022

Prepared and cooked food items in accordance with recipes and established standards.
Maintained a clean, sanitary work area in compliance with health and safety regulations.
Operated kitchen equipment such as grills, ovens, fryers, stoves, slicers, mixers.

Education

Gastronomy

Universidad Del Vallé De Mexico

Mexico, ME

05-2021

Skills

Cooking techniques
Line station oversight
Cleaning procedures
Ordering Supplies
Food Plating
Menu development

Food Storage
Sanitation protocols
Food presentation
Collaboration
Kitchen Management
Food Preparation

Timeline