Mark Acosta
Coachella,CA
Summary
Adept at leading high-volume kitchens, I significantly enhanced kitchen efficiency and food quality at Legends and Icons by implementing innovative menu items and optimizing workflow. My expertise in food safety and team mentorship, coupled with a knack for maintaining stellar sanitation standards, consistently boosts customer satisfaction and compliance with health regulations.
2 Employee of the month at Cheesecake Factory
i was training New hired people
Overview
9
9
years of professional experience
Work History
Sous Chef
Legends and Icons
11.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Line Cook
Cheesecake Factory Inc
06.2020 - 06.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Head Cook
TGI Fridays
07.2015 - 07.2020
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
Line Cook
Japanese Bbq
04.2020 - 06.2020
Line Cook
Old Ranch
09.2018 - 12.2018
Education
Bachelor Of Architecture - Architectural Engineering
Far Eastern University
Philippines05.2016
Infant Jesus Montessori School
Philippines07.2014
Skills
Team Leadership
Kitchen leadership
Food Safety
Inventory Management
Safe Food Handling
Food presentation
Menu Planning
Food Preparation
Customer Service
Kitchen Organization
Cooking techniques
Allergen awareness
Safety Management
Supervising Food Prep
Knife Skills
Ingredient Knowledge
Mentoring and Coaching
Menu development
Safe handling
Menu Memorization
Staff Training
Detail Oriented
Butchery skills
Cost Control
Employee Scheduling
Kitchen Management
Portion Control
Equipment usage
Staff Motivation
Plating
Sanitation Procedures
Recipes and menu planning
Garnishing and Plating
Special diets
Languages
tagalog
Native or Bilingual
Timeline
Sous Chef
Legends and Icons
11.2021 - Current
Line Cook
Cheesecake Factory Inc
06.2020 - 06.2022
Line Cook
Japanese Bbq
04.2020 - 06.2020
Line Cook
Old Ranch
09.2018 - 12.2018
Head Cook
TGI Fridays
07.2015 - 07.2020
Bachelor Of Architecture - Architectural Engineering
Far Eastern University
Infant Jesus Montessori School