Luis Sterling
Wellington,FL
Summary
Talented kitchen leader with a track record of enhancing kitchen operations and elevating food presentation. Experienced with Italian cuisine and inventory management , food safety, and leading a team to reduce waste, achieving cost savings.
Overview
6
6
years of professional experience
Work History
Sous Chef
Amarone Restaurant
08.2023 - 05.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef Assistant
Prosecco22
02.2023 - 07.2023
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Followed recipes and instructions to achieve quality and presentation standards.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
Chef Assistant
Prosciutto Restaurant
05.2018 - 01.2023
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
- Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
- Improved kitchen efficiency by proactively identifying areas for process improvement and implementing changes as needed.
- Followed food safety practices and sanitation guidelines.
- Trained new staff on food preparation and safety procedures.
Education
Culinary Student - Culinary Arts
Ciboulette Culinary School
Puerto Ordaz VenezuelaBachelor of Science - Accounting And Business Management
Universidad Nacional Experimental De Guayana
Venezuela10.2022
Skills
- Food Preparation
- Safe Food Handling
- Food presentation
- Kitchen Organization
- Food inventories
Timeline
Sous Chef
Amarone Restaurant
08.2023 - 05.2024
Chef Assistant
Prosecco22
02.2023 - 07.2023
Chef Assistant
Prosciutto Restaurant
05.2018 - 01.2023
Culinary Student - Culinary Arts
Ciboulette Culinary School
Bachelor of Science - Accounting And Business Management
Universidad Nacional Experimental De Guayana
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