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- Discarded outdated food products and maintained waste disposal procedures.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
Sanitation guidelines
Team leadership
Menu planning
Kitchen management
Inventory management
Kitchen staff management
Food stock and supply management
Banquets and catering
Staff scheduling
Food spoilage prevention
Hospitality service expertise
Recipes and menu planning
Vendor relationship management
Order management
Ingredients selection
Hiring, training, and development
Quality assurance
Restaurant operations
Hygiene policy implementation
Food service safety training
Food safety
Meal preparation
Customer service
Food presentation
Menu development
Strong work ethic
Sanitation standards
Signature dish creation
Creative thinking
Decision-making
Problem and complaint resolution
Staff management
Attention to detail
Inventory control
Catering and events
Purchasing
Coaching and mentoring
Kitchen equipment operation and maintenance
Cost control
Food prep planning
Customer retention
Allergy awareness
Equipment maintenance
Waste reduction
Fine dining
Fine-dining expertise
Vendor relations
Nutrition
Staff training
Forecasting and planning
Special events
Dietary restrictions
ServSafe certification
Problem-solving abilities
Cleaning and sanitation
Problem-solving
Kitchen safety
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,