Marino Diaz
Executive Chef/Kitchen Manager/Muti-task On Different Positions.
Big Bear Lake,CA
Summary
Dynamic Executive Chef with a proven track record at The Pines Lake Front Restaurant, excelling in menu planning and team leadership. Enhanced catering services, driving a significant increase in event bookings. Committed to food safety and customer satisfaction, fostering a collaborative kitchen environment while delivering high-quality, tailored meals.
Overview
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Certification
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Work History
Executive Chef
The Pines Lake Front Restaurant
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Dietary Aide
Comunity Hospital
- Served meals to residents in accordance with established schedules and dietary procedures.
- Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
- Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed all food safety regulations while preparing meals for patients.
- Arranged tray and or table settings with proper tableware, condiments, and tray card.
- Discarded outdated food products and maintained waste disposal procedures.
- Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
- Maintained strict levels of cleanliness for tables, floors, and prep areas.
- Kept all kitchen areas clean, tidy and free of hazards.
- Upheld efficiency of meal services by pre-setting tables before patients arrived.
- Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
- Delivered nourishment and supplements to nurse station for distribution to specific residents.
- Adapted quickly to changes in dietary guidelines, ensuring compliance with latest health standards.
- Monitored food temperatures during storage and serving, ensuring safety and compliance with regulations.
- Organized kitchen workflows, enabling team to prepare meals more efficiently.
- Reduced food waste through careful portioning, inventory management, and creative use of leftover ingredients.
- Implemented feedback mechanisms for patients on meal quality, driving continuous improvement.
- Provided exceptional customer service to patients and their families, addressing concerns and answering questions about dietary guidelines and restrictions.
- Supported kitchen in managing dietary emergencies, ensuring patient needs were met promptly and accurately.
- Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
- Improved patient satisfaction by providing high-quality meals tailored to their dietary needs and preferences.
- Assisted in the preparation of nutritious meals for patients with various medical conditions and dietary restrictions.
- Enhanced patient meal satisfaction by providing personalized meal options within dietary constraints.
- Maintained accurate records of patient meal orders to ensure appropriate distribution of meals according to individual requirements.
- Participated in ongoing training programs to stay current on best practices in nutrition support services and foodservice operations.
- Streamlined meal preparation processes, cutting down on waste while ensuring quality.
- Collaborated with healthcare professionals to update patient diets, aligning with treatment plans.
- Streamlined meal assembly processes for faster service without compromising quality or accuracy.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace, ensuring timely meal production and delivery.
- Assisted in creating nutritional education materials for patients, fostering better understanding of healthy eating habits.
- Maintained strict hygiene standards in kitchen, significantly reducing cross-contamination risks.
- Improved patient nutrition with carefully planned and prepared meals according to dietary needs.
- Participated in regular team meetings to discuss performance goals, address challenges, and share best practices for continued growth and improvement.
- Maintained strict adherence to HIPAA regulations when handling patient information, protecting confidentiality at all times.
- Ensured timely meal delivery to patients, enhancing their dining experience and satisfaction.
- Enhanced team morale by fostering collaborative work environment, leading to improved productivity.
- Participated in regular training on food safety and dietary trends, staying ahead in nutritional knowledge.
- Assisted dietitians in monitoring patient progress, adjusting meal plans as needed based on feedback from healthcare providers.
- Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
- Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
- Engaged with patients to receive direct feedback on meals, using insights to improve meal plans.
- Prepared special dietary meals to meet individual patient needs, promoting better health outcomes.
- Reduced meal preparation times by optimizing kitchen operations, without compromising food quality.
- Assisted in menu planning to cater to diverse patient dietary restrictions, ensuring balanced nutrition.
- Trained new staff on dietary guidelines and kitchen procedures, elevating team competency levels.
- Conducted inventory checks and placed orders for kitchen supplies, ensuring uninterrupted operations.
- Cleaned and organized kitchen, dining and service areas.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Served and assisted diners by carrying plates of food, taking and delivering beverage orders and refilling glasses.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Adjusted food preparation methods in accordance with customer requests.
Maintenence
Saint Joseph Catholic Church
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked effectively in fast-paced environments.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Strengthened communication skills through regular interactions with others.
- Paid attention to detail while completing assignments.
- Organized and detail-oriented with a strong work ethic.
- Resolved problems, improved operations and provided exceptional service.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
Executive Chef/kitchen Manager
Mandoline Bistro
- Ensured compliance with health department standards to maintain a safe work environment.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
Education
High School Diploma -
Skills
Safe food handling
Certification
CPR
Timeline
Executive Chef - The Pines Lake Front Restaurant
Dietary Aide - Comunity Hospital
Maintenence - Saint Joseph Catholic Church
Executive Chef/kitchen Manager - Mandoline Bistro
Australia - High School Diploma,