Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
MARIO Acosta

MARIO Acosta

Executive Sous Chef
San Jose,California

Summary

Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience. Dedicated to food safety. customer service best practices and quality food. skilled in menu creation, kitchen staff management and culinary direction. recognized for upholding highest standards and developing compelling seasonal menus.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

17
17
years of professional experience
4
4
years of post-secondary education

Work History

Executive Sous Chef

Menlo Country Club
Woodside, California
09.2015 - Current
  • Verified compliance in preparation of menu items and customer special requests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Scheduled and received food deliveries.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Participated in food tastings and taste tests.
  • Utilized culinary techniques to create visually appealing dishes.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Lead Line Cook

Bon Appétit Management @ Google
Mountain View, CA
08.2010 - 09.2015
  • Trained and worked for Top Chef Preeti Mistry.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Grilled meats and seafood to customer specifications.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Kitchen Line Cook

Coyote Creek Golf Course
Morgan Hill, CA
03.2009 - 12.2009
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Kitchen Line Cook

Billy Berks
San Jose, California
09.2008 - 02.2009
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Banquet Cook

Askew Grill
San Jose, California
12.2006 - 07.2008
  • 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.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Adjusted recipes based on ingredient availability or customer request.

Education

Associate of Arts - Administration of Justice

Evergreen Valley College, San Jose, CA
09.2019 - Current

Skills

    Performance assessments

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Accomplishments

    Recently attended and competed in the 2023 Chef To Chef Conference.


Timeline

Evergreen Valley College - Associate of Arts, Administration of Justice
09.2019 - Current
Executive Sous Chef - Menlo Country Club
09.2015 - Current
Lead Line Cook - Bon Appétit Management @ Google
08.2010 - 09.2015
Kitchen Line Cook - Coyote Creek Golf Course
03.2009 - 12.2009
Kitchen Line Cook - Billy Berks
09.2008 - 02.2009
Banquet Cook - Askew Grill
12.2006 - 07.2008

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MARIO AcostaExecutive Sous Chef