Marcus Burciaga
Fresno,United States
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
Merrill Gardens
08.2024 - Current
- Prepares all food items following proper recipes and procedures specified by Executive chef.
- Visually inspects all food that is ready to be served
- Meets with Executive Chef to discuss menu preparation
- Practices correct food handling and food storage procedures
- Scheduling team members to the census- adjusted staffing model while maintaining the maximum levels of service
- Knowledge of SDS system and chemical controls
- Ordering online though DSSI, Chef Works, Don.Com and or local Vendors
Dietary Supervisor
Valley Regional Hospice Inc
10.2020 - 08.2023
- Reviewed menus and assembled all items needed for preparation
- Followed standard recipes, product sheets, and menu's
- Evaluated food preparation and recommended changes to improve operations
- Handled food and equipment in accordance with sanitation and safety practices
- Meet time deadline for tray line, cafeteria service, and catering
- Followed daily prep and pull schedules as indicated in guidelines
- Followed specified cleaning procedures for all cooking equipment.
- Utilizes proper food storage practices : cover, label, and date.
Sous Chef
Fresno Community Hospital
01.2013 - 12.2019
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Properly store foods items at appropriate temperatures
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
Education
High School Diploma -
Sunnyside High School
Fresno, CA01-2009
Associate of Arts -
Fresno City College
Fresno, CA01-2012
Skills
- Menu Planning
- Food Preparation and Safety
- Kitchen Scheduling
- Staff Training
- Sanitation and Safety Control
- Safe Food Handling
- Hiring, training, and development
- Stocking and Replenishing
- Food Spoilage Prevention
- Quality Control
- Proper Food Storage
Certification
Food Service Handlers
Timeline
Sous Chef
Merrill Gardens
08.2024 - Current
Dietary Supervisor
Valley Regional Hospice Inc
10.2020 - 08.2023
Sous Chef
Fresno Community Hospital
01.2013 - 12.2019
High School Diploma -
Sunnyside High School
Associate of Arts -
Fresno City College
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