Summary
Overview
Work History
Accomplishments
Timeline
Generic

Manuel Cervantes

San Antonio

Summary

Cook III; Lead cook, with over 15 years of experience cooking a veriety of fine dining in 5 Star Hotel, and Hospital environments; Culinary Professional, with a blend of creativity, and a strong passion for food with exceptional cooking skills; Works well as a dynamic leader in high-pressure settings, with the assurance of food preperation before guest arival; Established as flexible with excellent attention to detail ,and awareness of guest allergies or diet concerns upon request.

Overview

24
24
years of professional experience

Work History

Cook 2 Food and Nutrition Services

Methodist Hospital Northeast
07.2019 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Communicated closely with servers to fully understand special orders for customers.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Mentored junior cooks in refining culinary skills through hands-on guidance.
  • Collaborated with management team to develop new menu items.
  • Streamlined food preparation process, increasing kitchen productivity.

Line Cook

University Hospital
11.2013 - 03.2019
  • Tray line Cook for patients
  • Cafeteria Cook for Customers, and Employes
  • Cafeteria Grill Action Station
  • Doctors Lounge, and Private Engagements Upon Request
  • Assure Cleaningness and food cooked properly
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.

Cook III - Breakfast Lead

Grand Hyatt
02.2008 - 09.2013
  • Prepare food items consistently and in compliance with recipes, portioning, cooking , and waste control guidelines. Assure cleaning, and wearing gloves
  • Led shifts while personally preparing food items such as pancake, waffle, french toast mix, and preparation of Omolet station.
  • Prepared and maintained salsa and fruit.
  • Serving over 300 guests daily with the highest product quality and service levels. Cleaniness and making sure food is cooked properly
  • Constantly provided friendly guest service and heartfelt hospitality
  • Further duties included making sure all food preparations were made for the following day.

Banquet Cook

RK Group, Catering
11.2006 - 01.2008
  • Prepare food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines. Cleaniness and food cooked properly.
  • Create special made to order meals for major events such as Weddings, and Private corporate parties.
  • Planned lunch and dinner menu, as well as special menus for In-house Special events, and catering.
  • Performed a wide range of food preparations from cooking hot and cold entries, preparing sauces for the entries, and carving of fruits, vegetables, and cheeses for various platters.
  • Comprehensive knowledge of food and Catering trends.

Cook II

Marriott Rivercenter
02.2004 - 07.2006
  • Prepare food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
  • Prep- line Cook for, IRD, and Garden Café Restaurant.
  • Planned and prepared lunch and dinner menu items.
  • Performed a wide range of food preparation duties include, preparing foods on the grill, sauté, fryer.
  • Prepared signature salads, soups and desserts.
  • Made sure the food was cooked properly and served in a timely manner
  • Further duties included making sure all backup food preparations were made for the following day.

Line Cook

La Fonda on Main
01.2001 - 06.2006
  • Prepare food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
  • Planed and prepared breakfast, lunch and dinner menu items.
  • Performed a wide range of food preparation which duties include preparing foods on the grill, sauté, fry, cold and hot foods.
  • Further duties included making sure all food preparations were made for the following day.

Accomplishments

  • Created Special meals upon request for President George W. Bush, while Secret Service is watching every move with recipes in hand!

Timeline

Cook 2 Food and Nutrition Services

Methodist Hospital Northeast
07.2019 - Current

Line Cook

University Hospital
11.2013 - 03.2019

Cook III - Breakfast Lead

Grand Hyatt
02.2008 - 09.2013

Banquet Cook

RK Group, Catering
11.2006 - 01.2008

Cook II

Marriott Rivercenter
02.2004 - 07.2006

Line Cook

La Fonda on Main
01.2001 - 06.2006

Similar Profiles

CREATE PROFILE
Manuel Cervantes