MANUEL ONTIVEROS
Las Vegas,NV
Summary
i have been in this industry for 13 years and i can say i have a passion for what i do. Even thought i have the utmost confidence is my abilities in the kitchen. That doesn't stop me from wanting to learn more. I have worked my way up from all facets of the industry having worked as a dishwasher, sever, line cook, lead cook,sous chef. I just want to continue to grow and i know that it's all about finding balance.
Overview
9
9
years of professional experience
Work History
Line Cook
Resorts World Genting
06.2021 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
Banquet Cook
South Point Hotel Casino
11.2022 - 05.2023
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
Lead Line Cook
Fullerton Marriott at California State University
05.2018 - 07.2020
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Bar Cook
Kettlebar
07.2015 - 07.2020
- Streamlined prep work for faster cooking times, leading to improved customer satisfaction ratings.
- Increased repeat business through attention to detail in dish execution, resulting in numerous compliments from guests on food quality and taste.
- Enhanced customer satisfaction by efficiently preparing and presenting high-quality dishes according to restaurant standards.
- Supported a positive work environment through effective communication, teamwork, and the timely resolution of conflicts among staff members.
Banquet Sous Chef
BLACK GOLD
03.2020 - 05.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed staff training programs to continuously improve culinary skills and ensure adherence to best practices in food preparation, safety, and presentation.
- Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
- Supervised kitchen staff both in restaurant and for catering work.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food and labor costs to verify budget targets were met.
- Set up and broke down kitchen for service.
Education
High School Diploma -
Fullerton High School
Fullerton, NE01.2004
Skills
- Time Management
- Attention to Detail
- Highly motivated
- Cleaning and organization
- Professional Attitude
- Reliable and Trustworthy
- Food Preparation
- Problem-Solving
- Garnishing and Plating
- Staff Training
- Leadership and Decision Making
- using computers
- Knife Skills
- Cleanliness standards
- Kitchen Sanitization
Languages
English
Native or Bilingual
Spanish
Full Professional
Timeline
Banquet Cook
South Point Hotel Casino
11.2022 - 05.2023
Line Cook
Resorts World Genting
06.2021 - Current
Banquet Sous Chef
BLACK GOLD
03.2020 - 05.2020
Lead Line Cook
Fullerton Marriott at California State University
05.2018 - 07.2020
Bar Cook
Kettlebar
07.2015 - 07.2020
High School Diploma -
Fullerton High School
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