Summary
Overview
Work History
Education
Skills
Certification
Willing To Relocate
Timeline
TruckDriver

Joseph Lazor

Playa del Rey,CA

Summary

Ambitious and dedicated Junior Sous Chef offering in 12 years' experience in fast paced and fine dining restaurants. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Lead cook III

The Slice and Pint
07.2022 - 07.2023
  • Took over line positions in event of emergency.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Sous Chef/Kitchen Manager

Ruth's Chris Steak House
09.2020 - 07.2022
  • Duties include: Lead kitchen staff and coordinate food orders
  • Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
  • Supervise food prep and safety protocols
  • Assist in all kitchen staff schedules
  • Price menu
  • Order food supplies and kitchen equipment
  • Promote support, growth, and development for my team members.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Checked and tested foods to verify quality and temperature.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

Overnight Assistant Manager(Bartender/Front Desk/Barista)

CitizenM Hotel
01.2020 - 05.2022
  • Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.
  • Maintained organized and clean front office area to create professional and welcoming environment for visitors and employees.
  • Scheduled, coordinated and confirmed appointments and meetings.
  • Collected room deposits, fees, and payments.
  • Answered multi-line phone system and transferred callers to appropriate department or staff member.
  • Answered multi-line phone system to respond to inquiries and transfer calls to correct departments and personnel.
  • Completed data entry and filing to keep records updated for easy retrieval.
  • Completed all tasks in compliance with company policies and procedures.
  • Confirmed important personal and payment information for compliance with security and payment card industry standards.
  • Trained new team members on company procedures, customer service and issue resolution.
  • Maintained files and records by implementing effective filing systems that boosted efficiency and organization.
  • Sorted and delivered mail and packages upon arrival to correct staff members and departments.
  • Confirmed appointments, communicated with clients, and updated client records.
  • Maintained confidentiality of sensitive data to protect customer and business information.
  • Entered and updated sensitive customer information during check-ins and room changes.

Lead Waiter/Server

Qantas/AAPC
02.2018 - 05.2020
  • Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
  • Greeted new customers, discussed specials, and took drink orders.
  • Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
  • Trained staff members on use of POS system.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Managed food resources, memorized orders, and coordinated customer service.
  • Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.
  • Folded napkins and prepared silverware sets to provide adequate supply for host station.
  • Stayed up-to-date on menu changes to help customers make food choices.
  • Applied comprehensive knowledge of wine, cider, and beer to increase daily beverage sales.
  • Checked identification for minimum age for sale of alcoholic beverages.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.

Line Cook III

Erewhon
09.2018 - 02.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.

Sous Chef/Line Cook III

Rock & Brews LAX
06.2017 - 08.2018
  • 100 Hour work weeks
  • Mentored kitchen staff to prepare each for demanding roles.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Coordinated with team members to prepare orders on time.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • This Location was at LAX Airport
  • No slow times.

Tournant Chef/Safety Instructor (Carving)

Urban Plates
10.2015 - 06.2018
  • Lifted and carried items weighing up to 50 pounds to set up for meal production.
  • Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
  • Trained, supervised and relieved chefs at variety of food preparation stations.
  • Offered prompt, friendly customer service at buffet and in dining room to promote pleasant dining experiences.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Monitored food and labor costs to verify budget targets were met.

Education

Culinary Arts -

The Art Institute of California-Argosy University Los Angeles
Santa Monica, CA
06.2013

Associate in Nutritional Science -

Art Institute of California
Santa Monica, CA
05.2013

Skills

  • Recipe Portioning
  • Kitchen Leadership
  • Compliance
  • Business Operations Expert
  • Workflow Optimization
  • Portion Control
  • Employee Scheduling
  • Inventory Management
  • Menu Memorization
  • Cost Control
  • Plating
  • Vendor Relationship Management
  • Customer Service
  • High-Volume Dining
  • Order Management
  • Food Processing
  • Plates Presentation
  • Kitchen Organization
  • Spoilage Prevention
  • Recipe Analysis
  • Presentation and Plating Techniques
  • Nutritionist Pro

Certification

  • ServSafe
  • Food Handler Certification
  • CPR Certification

Willing To Relocate

  • El Segundo, CA
  • Culver City, CA
  • Beverly Hills, CA

Timeline

Lead cook III

The Slice and Pint
07.2022 - 07.2023

Sous Chef/Kitchen Manager

Ruth's Chris Steak House
09.2020 - 07.2022

Overnight Assistant Manager(Bartender/Front Desk/Barista)

CitizenM Hotel
01.2020 - 05.2022

Line Cook III

Erewhon
09.2018 - 02.2019

Lead Waiter/Server

Qantas/AAPC
02.2018 - 05.2020

Sous Chef/Line Cook III

Rock & Brews LAX
06.2017 - 08.2018

Tournant Chef/Safety Instructor (Carving)

Urban Plates
10.2015 - 06.2018

Culinary Arts -

The Art Institute of California-Argosy University Los Angeles

Associate in Nutritional Science -

Art Institute of California

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Joseph Lazor