Mario Hernandez
Dallas,TX
Summary
Motivated Sous Chef used to multitasking successfully in large kitchens. Prepare main dishes, appetizers and salads. Extensive Knowledge of Over 150 Different Cheeses from around the World. Collaborate closely with all personnel to promote positive experience for guests.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Lead Grill Cook
Chilli's Grill & Bar
Mabank, TX
02.2024 - Current
- Responsible for prepping, cooking and assembling of all food orders according to restaurant recipes and standards.
- Monitored temperature of grill, ovens and fryers to ensure safe food handling practices were followed.
- Stocked kitchen with necessary supplies and equipment as needed.
- Maintained cleanliness of work area throughout shift, including sanitizing surfaces and washing dishes.
- Prepared meals for customers with special dietary needs such as allergies or vegan diets.
- Enforced health code regulations within the kitchen environment at all times.
Manager
Farm Pac Kitchens
Yoakum, Texas
02.2020 - Current
- Maintained records of food inventory, supplies, and equipment.
- Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
- Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.
- Monitored quality of dishes at every stage of preparation and presentation.
- Trained new employees on proper cooking techniques, equipment use, recipe adherence.
- Organized special events such as banquets or catering services in accordance with customer requests.
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Coached, mentored and trained team members in order to improve their job performance.
Banquet Chef
Marriott
Plano, TX
03.2018 - 10.2019
- Set Up / Break Down
- Corrdinate with Host on Times / Flow
- Developed menus and recipes for special events according to client specifications.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- Determined appropriate plate presentations based on event type and theme.
Chef De Cuisine
560 By Chef Wolfgang Puck
Dallas, TX
11.2008 - 10.2010
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Trained new hires in proper kitchen procedures.
- Ensured compliance with food safety regulations.
- Monitored inventory levels and placed orders as needed.
- Developed strategies to increase efficiency in the kitchen.
- Assisted with preparation of meals during peak periods.
Chef III
El Dorado Resort & Casino
Shreveport, LA
05.2005 - 12.2007
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Supervised team members during meal service to ensure accuracy of orders.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Created weekly schedules for employees based on projected business volume.
Chef Assistant
Xanterra Parks & Resorts
Grand Canyon, AZ
11.2003 - 10.2005
- Assisted Chef in preparing ingredients for various dishes.
- Cleaned and organized kitchen equipment, appliances, and utensils.
- Maintained cleanliness of work areas throughout shift.
- Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
- Organized walk-in coolers and freezers according to FIFO principles.
- Sliced meats and cheeses for plating or buffet service.
- Measured ingredients accurately for recipe preparation.
- Communicated with wait staff regarding special orders or dietary restrictions.
Sous Chef
Eatzis Market & Bakery
Atlanta, GA
08.1997 - 04.2000
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Chef
Eatzis Market & Bakery
Dallas, TX
07.1995 - 08.1997
- Prepared salads according to customer specifications, using a variety of ingredients such as meats, cheeses, fruits, vegetables, and dressings.
- Stocked produce items for use in salads.
- Checked supplies and ingredients for freshness and quality prior to use.
- Provided customers with product knowledge and information about cheese pairings, recipes and storage tips.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Monitored grill temperature to ensure proper cooking times.
- Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
Chef
Eatzis Market & Bakery
Dallas, TX
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Austin
Austin, TX10-2004
Associate of Science - Food & Beverage Hospility
Le Cordon Bleu College of Culinary Arts
Dover, NH12-2002
High School Diploma -
W H Adamson High School
Dallas, TX05-1997
Skills
- Cooking techniques
- Food presentation
- Ingredient Preparation
- Inventory Replenishment
- Kitchen Sanitation
- Food Preparation
- Food Plating
- Meat & Vegetable Fabucation
Languages
English
Full Professional
Spanish
Limited
Certification
- Serve Safe Food Manager Certificate
- Serve Safe Food Handlers Permit
- TABC Certificate
Accomplishments
- Best Restaurant in United States by USA Today
- Great Chef Great Cities Atlanta Georgia
- Best Barbecue in Dallas Texas by Dallas Morning News
- Best Young Culinarian in Dallas by Lows Anatole Hotel
- 2nd Place 2022 Big Tex Choice Awards
- Voted Most Requested by Customers 2023 Big Tex Choice Awards
- 2nd Place Houston Rodeo 2024 Best Taste
- 3rd Place Houston Rodeo 2024 Best Taste
- Le Cordon Bleu Most Outstanding Student Dover NH
Timeline
Lead Grill Cook
Chilli's Grill & Bar
02.2024 - Current
Manager
Farm Pac Kitchens
02.2020 - Current
Banquet Chef
Marriott
03.2018 - 10.2019
Chef De Cuisine
560 By Chef Wolfgang Puck
11.2008 - 10.2010
Chef III
El Dorado Resort & Casino
05.2005 - 12.2007
Chef Assistant
Xanterra Parks & Resorts
11.2003 - 10.2005
Sous Chef
Eatzis Market & Bakery
08.1997 - 04.2000
Chef
Eatzis Market & Bakery
07.1995 - 08.1997
Chef
Eatzis Market & Bakery
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Austin
Associate of Science - Food & Beverage Hospility
Le Cordon Bleu College of Culinary Arts
High School Diploma -
W H Adamson High School