Dynamic culinary professional with extensive experience as a Lead Line Cook at Amici Trattoria, recognized for exceptional food safety knowledge and quality control. Proven ability to enhance customer satisfaction through innovative menu planning and effective kitchen organization, consistently delivering high-quality dishes while fostering a collaborative team environment.29 years kitchen experience.
Hi, I’m
Marco Chavez
Burbank,CA
Summary
Overview
28
years of professional experience
Work History
Crab Avenue
Lead Line Cook
07.2019 - Current
Job overview
- 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.
Amici Trattoria
Lead Line Cook
02.2016 - 04.2020
Job overview
- 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.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- 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.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Trained and assisted new kitchen staff members.
- Communicated with management on food inventory stock to request order placement.
- Monitored food temperatures to meet quality and safety standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Received and stored food supplies, raw materials and other ingredients.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Operated grills, fryers and ovens to cook food items.
- Cleaned and sanitized work areas, utensils and equipment.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Reduced customer waiting by batch cooking popular items during rush times.
- Followed company recipes and production standards to satisfy customers.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Suggested actionable improvements to streamline training procedures.
- Learned new menu offerings and options easily to assist customers with selecting items.
The Castaway
Mini Sous Chef
04.1997 - 06.2012
Job overview
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
MexicoBurbank, CA
GED
03-1992
University Overview
Skills
- Food safety knowledge
- Grilling techniques
- Food assembly
- Menu planning
- Quality control
- Kitchen organization
- Food preparation
- Inventory control
- Food cost analysis
- Baking fundamentals
- Allergen awareness
- Ordering and stocking
- Catering management
Languages
Spanish
Full Professional
Timeline
Lead Line Cook
Crab Avenue
07.2019 - Current
Lead Line Cook
Amici Trattoria
02.2016 - 04.2020
Mini Sous Chef
The Castaway
04.1997 - 06.2012
Mexico
GED
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