Miguel Mina
Jordan Pond House
Trenton,Maine
2027
years of professional experience
Detail-oriented line cook with strong time management skills. Known for problem-solving and customer service excellence, contributing to high-quality meal preparation and team coordination.
Work History
Line Cook
- Prepared ingredients and meals according to established recipes and presentation standards.
- Maintained cleanliness and organization of kitchen stations, ensuring compliance with health regulations.
- Collaborated with team members to ensure timely service during peak hours.
- Assisted in inventory management by tracking ingredient usage and restocking supplies as needed.
Line Cook
- Prepared and executed high-quality dishes in a fast-paced kitchen environment.
- Maintained cleanliness and organization of workstations to ensure food safety standards.
- Collaborated with team members to streamline meal preparation processes.
- Assisted in inventory management, ensuring timely restocking of ingredients and supplies.
- Adapted quickly to changing menus and special dietary requests from guests.
- Trained new staff on proper cooking techniques and kitchen protocols.
- Implemented improvements to cooking methods, enhancing efficiency and dish quality.
Line Cook
- Implemented improvements to cooking methods, enhancing efficiency and dish quality.
- Ensured consistency in presentation and taste across all menu items served.
- Trained new staff on proper cooking techniques and kitchen protocols.
- Adapted quickly to changing menus and special dietary requests from guests.
- Assisted in inventory management, ensuring timely restocking of ingredients and supplies.
Line Cook
- Prepared and executed high-quality dishes in a fast-paced kitchen environment.
- Maintained cleanliness and organization of workstations to ensure food safety standards.
- Collaborated with team members to streamline meal preparation processes.
- Assisted in inventory management, ensuring timely restocking of ingredients and supplies.
Sous Chef
- Assisted in menu planning and recipe development to enhance guest experience.
- Supervised kitchen staff, ensuring adherence to safety and hygiene standards.
- Coordinated daily food preparation and presentation for high-volume service periods.
- Implemented inventory management practices to reduce waste and maintain cost efficiency.
- Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
- Trained new team members on kitchen protocols and cooking techniques.
- Developed seasonal specials that aligned with culinary trends and guest preferences.
BOH Manager
- Supervised kitchen operations to ensure compliance with food safety standards and health regulations.
- Trained staff on proper food handling techniques and equipment usage to enhance efficiency.
- Coordinated inventory management processes, including ordering supplies and stock rotation.
- Implemented workflow improvements that reduced kitchen preparation time and enhanced service speed.
- Conducted regular quality control checks to maintain high food quality and presentation standards.
- Managed scheduling for back of house team to optimize labor costs while ensuring adequate coverage.
- Developed training materials for new hires, streamlining onboarding process for kitchen staff.
Line Cook
- Prepared and executed high-quality dishes in a fast-paced kitchen environment.
- Maintained cleanliness and organization of workstations to ensure food safety standards.
- Collaborated with team members to streamline meal preparation processes.
- Assisted in inventory management, ensuring timely restocking of ingredients and supplies.
- Adapted quickly to changing menus and special dietary requests from guests.
- Trained new staff on proper cooking techniques and kitchen protocols.
- Implemented improvements to cooking methods, enhancing efficiency and dish quality.
BOH Manager
- Supervised kitchen staff to ensure efficient food preparation and service delivery.
- Managed inventory levels, ensuring availability of ingredients while minimizing waste.
- Implemented safety and sanitation protocols to maintain compliance with health regulations.
- Trained new employees on operational procedures and company standards.
- Resolved customer complaints effectively, improving overall dining experience and satisfaction.
- Coordinated with front-of-house staff to optimize service flow and communication.
- Streamlined workflow processes, enhancing team productivity during peak hours.
- Conducted regular performance evaluations, providing feedback to enhance team development.
Line Cook
Line Cook
- Prepared and executed high-quality dishes in a fast-paced kitchen environment.
- Maintained cleanliness and organization of workstations to ensure food safety standards.
- Collaborated with team members to streamline meal preparation processes.
- Assisted in inventory management, ensuring timely restocking of ingredients and supplies.
- Implemented improvements to cooking methods, enhancing efficiency and dish quality.
- Ensured consistency in presentation and taste across all menu items served.
- Trained new staff on proper cooking techniques and kitchen protocols.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Fry Cook
- Prepared and cooked menu items according to established recipes and standards.
- Maintained cleanliness of cooking stations and dining areas to ensure compliance with health regulations.
- Operated kitchen equipment, including fryers, grills, and ovens, following safety protocols.
- Assisted in inventory management by monitoring stock levels and notifying management of shortages.
- Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
- Cleaned, stocked, and restocked workstations and display cases.
Retail Supervisor
- Supervised daily operations to ensure exceptional customer service and store efficiency.
- Trained and mentored team members on sales techniques and operational procedures.
- Managed inventory processes, including stock replenishment and organization of merchandise displays.
- Implemented visual merchandising standards to enhance product presentation and attract customers.
- Conducted regular audits to maintain compliance with company policies and safety standards.
- Collaborated with management to develop staff schedules that optimize coverage during peak hours.
- Analyzed sales trends to identify opportunities for promotional activities and inventory adjustments.
Education
Culinary Arts And Operations
Skills
Time management
Attention to detail
Highly motivated
Cleaning and organization
Customer service
Professional attitude
Food preparation
Problem-solving
Timeline
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2021 - 2022Read More
Line Cook
Purple Cafe and Wine Bar
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2018 - 2018Read More
Retail Supervisor
Value Village Thrift Stores
2017 - 2018Read More
Auguste Escoffier School of Culinary Arts
Culinary Arts And Operations
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