Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

LUIS ZUNIGA

Orem,UT

Summary

Passionate chef with experience ranging from line cook to head chef to food truck owner. Brings a deep understanding of kitchen flow, food safety, and customer satisfaction across diverse culinary environments. Thrives under pressure, works seamlessly in team settings, and leads with precision, purpose, and pride in every plate.

Overview

3
3
years of professional experience

Work History

Owner & Cook

Wasi Peruvian Kitchen
05.2024 - Current


  • Co-owner in charge of operating a food truck specializing in Peruvian cuisine.
  • Managed prepping, cooking like grill and sauteed station, plating, serving, and supervising food safety standards.
  • In charge of ordering, inventory, and sanitizing.



Head chef

Sol Agave
04.2023 - Current
  • Led kitchen operations in sauteed, prep, brunch, and grill stations specializing in Mexican cuisine.
  • Overseeing teams and prep staff.
  • Trained new kitchen staff on stations procedures from dishwashing to plating ensuring food standards.
  • Coordinate rush hours and private events with front-the-house for a smooth flow.

Line Cook

The Continental
08.2024 - Current
  • In charge of prepping, grilling, and plating high-end Native-American fusion meals focusing on precision, detail, and speed.
  • Worked closely with chef Bleu Adams and Michael Diaz de Leon to execute an Experience Menu.

Line Cook

The Station Bar
01.2025 - 05.2025
  • Prepared American pub-style dishes in the sauteed and pasta stations ensuring consistent quality and presentation.
  • Worked closely with chef to make menu changes.

Line Cook

Libertango Steak House
12.2022 - 07.2023


  • Operated grill station in an Argentine-Brazilian fusion steakhouse, cooking steaks and specialty meats to order.
  • Assisted senior chefs with inventory and meat preparation.
  • Learned foundational kitchen procedures.

Education

Candidate For Associate of Applied Science - Business Administration

Universidad San Ignacio De Loyola
Lima, Peru

Skills

  • Grill station expertise
  • High-volume line cooking
  • Knife skills & precision prep
  • Sauce and seasoning balancing
  • Portion control and food presentation
  • Menu execution and adaptability
  • Inventory and ordering management
  • Staff training & supervision
  • Time management under pressure
  • Small business operations

Languages

Spanish
Native or Bilingual
English
Limited Working

Timeline

Line Cook

The Station Bar
01.2025 - 05.2025

Line Cook

The Continental
08.2024 - Current

Owner & Cook

Wasi Peruvian Kitchen
05.2024 - Current

Head chef

Sol Agave
04.2023 - Current

Line Cook

Libertango Steak House
12.2022 - 07.2023

Candidate For Associate of Applied Science - Business Administration

Universidad San Ignacio De Loyola

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