Kevin Gomez
Silver Spring
Summary
To continue learning and growing in the food industry to eventually become a Sous Chef.
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development. Seasoned cook with seven years of experience in filling customers' orders through teamwork.. Skilled at frying offerings with focus on reducing ingredients used. Easygoing and consistently helpful to customers and coworkers.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
Mi Vida (WHARF)
Washington
11.2024 - Current
- Assisted in meal preparation and presentation for daily menus.
- Managed kitchen inventory and ordered supplies as needed.
- Assisted in menu development and recipe testing.
Opening Sous Chef
bistro du jour (ROLLAY SONESTA HOTEL)
Washington
09.2022 - 11.2023
- Evaluated employee performance on an ongoing basis and provided constructive feedback when necessary.
- Coordinated with front-of-house staff to ensure seamless service during events.
- Prepared diverse banquet menus for large-scale events and gatherings.
- Supervised kitchen staff to ensure high-quality food preparation standards.
Sous Chef
Bistro Du Jour (WHARF)
Washington
05.2021 - 09.2022
- Supervised line cooks during service to ensure quality standards.
- Managed kitchen inventory and ordered supplies as needed.
- Maintained cleanliness and organization of kitchen workspaces.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Cook
Tatte Bakery And Cafe
Washington
02.2021 - 05.2021
- Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, and sanitation.
Prep and Line Cook
The Smith
Washington
05.2016 - 05.2021
- The smith started as a potatoes man (french fries home fries, potatoes chips) at the same time work with the rest of the prep (sauce, dressing, aioli, etc) and became a line cook
- Excelled working in high pressure environment during peak hours and teamwork with other cooks.
Cook
Union Street Public House
Alexandria
09.2020 - 04.2021
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
Cook
Eco Caters
Washington
10.2018 - 01.2019
- Identified inefficiencies leading to improved productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Managed kitchen staff, supervised preparation of foods, and explained steps for readying specialty items.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
Line Cook
McCormick & Schmick's Seafood & Steaks
Washington
04.2016 - 03.2018
- Organized server tickets to expedite food orders.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Prepared sauces and garnishes to complement sauteed menu items.
- Notified kitchen manager of shortages to maintain inventory.
Prep Cook
Tabar Inn
Washington
07.2014 - 05.2016
- Started as a dishwasher, transitioned to, and became a line cook
- Quickly learned to prepare food products, using standardized food preparation techniques.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
- Maintained food safety and sanitation standards.
Education
Culinary Arts -
Sistema Universitario Ana G Mendez - Universidad Del Este
Wheaton, MDSkills
- Kitchen Sanitization
- Proper Food Storage
- Store Room and Walk-In Inspections
- Dish Preparation
- Reading Comprehension
- Portion and Cost Control
- Food Rotation
- Flexible and Adaptable
- Collaboration
- Self-Motivated
- Good Listening Skills
- Food Allergies
Languages
Spanish
Professional
English
Professional
Certification
CFPM
Timeline
Sous Chef
Mi Vida (WHARF)
11.2024 - Current
Opening Sous Chef
bistro du jour (ROLLAY SONESTA HOTEL)
09.2022 - 11.2023
Sous Chef
Bistro Du Jour (WHARF)
05.2021 - 09.2022
Cook
Tatte Bakery And Cafe
02.2021 - 05.2021
Cook
Union Street Public House
09.2020 - 04.2021
Cook
Eco Caters
10.2018 - 01.2019
Prep and Line Cook
The Smith
05.2016 - 05.2021
Line Cook
McCormick & Schmick's Seafood & Steaks
04.2016 - 03.2018
Prep Cook
Tabar Inn
07.2014 - 05.2016
Culinary Arts -
Sistema Universitario Ana G Mendez - Universidad Del Este