Miguel Lugo
304,NJ
Summary
A seasoned Sous Chef at Borgata Casino & Hotel, I excel in kitchen staff management and workflow optimization, ensuring high-quality standards and customer satisfaction. My expertise in quality control and team collaboration has significantly contributed to a reputation for excellence and positive guest reviews, demonstrating a proven track record of culinary achievements and innovation.
Overview
9
9
years of professional experience
Work History
Sous Chef
Borgata Casino & Hotel
Atlantic City, NJ
08.2017 - 03.2020
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Line Cook
Resorts Casino & Hotel
Atlantic City, NJ
02.2011 - 06.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- 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.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Education
Entrepreneurship Course - Business Education
Small Business Academy
Atlantic City, NJ11-2022
Associate of Arts - Culinary
ACCC Culinary Arts School
Atlantic City, NJ07-2017
MBA - Distribution
School of Hard Knocks
South Jersey09-2010
Skills
- Customer Service
- Workflow Optimization
- Compliance
- Kitchen Staff Management
- Quality Control
- Team Collaboration
Accomplishments
i was featured in a cookbook called " Souper Chefs " by a renown chef Bob Hare. All the dishes were made inside of the Atlantic City Convention Center in which the proceeds went to The Atlantic City Rescue Mission. The special occasion was sponsored by ACCC Culinary School.
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Borgata Casino & Hotel
08.2017 - 03.2020
Line Cook
Resorts Casino & Hotel
02.2011 - 06.2016
Entrepreneurship Course - Business Education
Small Business Academy
Associate of Arts - Culinary
ACCC Culinary Arts School
MBA - Distribution
School of Hard Knocks