Miguel Covarrubias
National City,CA
Summary
Adept Chef De Tournant from Hotel Del Coronado, skilled in menu development and team leadership. Excelled in implementing cost control measures, enhancing dining experiences with innovative recipes, and mentoring staff to foster professional growth. Demonstrated expertise in kitchen organization and sanitation practices, ensuring high-quality culinary creations.
Overview
2025
2025
years of professional experience
Work History
Chef De Tournant
Hotel Del Coronado
- Followed recipes and presentation guidelines to assemble high-quality Type fare.
- Supported executive chef with administrative tasks such as scheduling, budgeting, and staff evaluations to ensure smooth daily operations.
- Set production flow, maintained inventory and managed budget of $Amount for Type kitchen.
- Implemented cost control measures to minimize expenses while maintaining exceptional quality in every dish served.
- Worked closely with front-of-house management to optimize table turnover rates and streamline communication between kitchen and service staff during busy shifts.
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
- Assisted executive chef in the creation of daily specials that highlighted unique flavor combinations and showcased culinary expertise.
- Trained, supervised and relieved chefs at variety of food preparation stations.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
- Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
- Managed daily kitchen operations, directing a team of cooks to ensure timely production of meals during peak service hours.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
Kitchen Lead
Hotel Del Coronado
07.2017 - 09.2024
- Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
- Fostered a positive work environment, promoting teamwork and open communication among kitchen staff.
- Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining area.
- Implemented health and safety protocols to maintain compliance with local regulations and industry best practices.
Line Cook
Hotel Del Coronado
07.2017 - 09.2024
- 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.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Lead Line Cook
Four Points By Sheraton
03.2015 - 07.2017
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Grilled meats and seafood to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Checked food temperature regularly to verify proper cooking and safety.
KITCHEN MANAGER
Puesto
08.2012 - 08.2015
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Oversaw scheduling for kitchen staff, maintaining balanced staffing levels during peak hours.
Prep Cook
Herring Bone
05.2011 - 10.2013
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Stocked inventory efficiently, enabling seamless transition between meal services.
Education
High School -
Hoover High
San Diego, CA05.2011
Construction Engineering
Youth Build
San Diego05.2011
Skills
- Catering experience
- Leadership qualities
- Knife skills
- Team management
- Sanitation practices
- Food presentation
- Quality control
- Menu development
- Fine dining experience
- Menu planning
- Kitchen leadership
- Food safety
- Kitchen organization
- Menu pricing
- Recipe creation
- Production scheduling
- Ingredient sourcing
Languages
Spanish
Full Professional
English
Full Professional
Timeline
Kitchen Lead
Hotel Del Coronado
07.2017 - 09.2024
Line Cook
Hotel Del Coronado
07.2017 - 09.2024
Lead Line Cook
Four Points By Sheraton
03.2015 - 07.2017
KITCHEN MANAGER
Puesto
08.2012 - 08.2015
Prep Cook
Herring Bone
05.2011 - 10.2013
Chef De Tournant
Hotel Del Coronado
High School -
Hoover High
Construction Engineering
Youth Build
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