Mateo Lenis
Jackson Heights
Summary
Highly skilled and detail-oriented Sous Chef with a strong understanding of food safety regulations. Demonstrated proficiency in maintaining well-stocked, organized, and clean kitchen areas to optimize productivity. Committed to being a dedicated team player, known for punctuality and an open communication style. Motivated by a strong work ethic and a drive to excel in the culinary industry.
Overview
8
8
years of professional experience
Work History
Executive Sous Chef
Prime Met Steakhouse
08.2023 - Current
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
Lead Line Cook
La Mercerie
10.2018 - 09.2023
- Trained under, Chef Marie-Aude Rose on various techniques required for the position
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Responsible for all Mise en Place for Saute station which includes multiple garnishes, sauces and prep according to the menu
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Chef De Partie
Craft NYC
11.2017 - 09.2018
- Trained under Chef Kyle Koenig to learn all prep and cooking procedures required for CDP position
- Responsible for all Mise en Place for Garde Manger and Various Stations including Vegetable Roast, Fish Roast and Meat Roast Stations
- Helped Sous Chefs and CDC in creating and plating new dishes with seasonal and sustainable produce
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Lunch service averaging 60 covers, Dinner service averaging 180 covers
Garde Manger
Table D’Hote
06.2017 - 10.2017
- Trained under Chef Bill Knapp
- Responsible for all Mise en Place for Garde Manger station including Mise en Place for the CDC
- Worked closely with CDC to maintain a high quality of service and provided assistance in plating hot dishes as well as Pastry dishes
- Maintained a high level of cleanliness and met proper food safety standards while working in a small kitchen
- Lunch service averaging 40 covers, Dinner service averaging 70 covers
Prep Cook
Kabbalah Learning Centre
03.2017 - 06.2017
- Acquired Knowledge in Kosher Cooking and Kosher kitchen procedures
- Responsible for Organizing and rearranging walk-in and sharpening knifes
- Prepared salads and hot food for 40-60 building staff members
- Worked with a team to cook family style banquet food for 200-400 people on weekends
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Education
Grand Diploma - Professional CulinaryArts
The International Culinary Center
New York, NY09.2017
Skills
- Butchering experience with Poultry, Beef and Seafood
- Knowledgeable in proper Food Safety procedures and cleaning protocols for excellent kitchen performance
- Fluent in English and Spanish
- Kitchen Equipment Management
- Professional Attitude
- Menu development
Timeline
Executive Sous Chef
Prime Met Steakhouse
08.2023 - Current
Lead Line Cook
La Mercerie
10.2018 - 09.2023
Chef De Partie
Craft NYC
11.2017 - 09.2018
Garde Manger
Table D’Hote
06.2017 - 10.2017
Prep Cook
Kabbalah Learning Centre
03.2017 - 06.2017
Grand Diploma - Professional CulinaryArts
The International Culinary Center
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