Summary
Overview
Work History
Education
Skills
LANGUAGES
Interests
Timeline
background-images

Miguel Nieves Zamora

JAX,Fl

Summary


Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.

Overview

27
27
years of professional experience

Work History

Line Cook and Production

WHOLE FOODS
01.2016 - 01.2025
  • Responsible for Chef Case
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Chef (Team Lead)

TIMIQUANA COUNTRY CLUB
01.2001 - 03.2016
  • Utilizing Extensive knowledge of an assortment culinary within a team in a fast dining restaurant
  • Ensuring the provision of high quality hospitality services
  • Portioning and garnishing
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Grill Chef

RIVER CLUB OF JACKSONVILLE
01.1998 - 01.2001
  • Responsible for maintaining all the orders
  • Supporting different services on different station
  • Managed main kitchen and food preparation

Chef Assistance

TGI Friday
01.1998 - 01.2000
  • Responsible on preparing order in a fast paced restaurant
  • Organizing and helping with variety of meals in high volume restaurant franchise
  • Ensuring top quality of food

Marine Security Guard Detachment Cook

United State Marine Corps
01.1998 - 01.1999
  • Managed to cook for the crew
  • Preparing meals for the crew in platoon
  • Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
  • Followed recipes and instructions to achieve quality and presentation standards.

Education

Basic Fundamentals

American Culinary Federation, INC
St Augustine, FL

12 Module Course in Culinary Fundamentals

Educational Seminar Program
St Augustine, FL

A.C.F. First Coast Chapter

American Culinary Federation, INC
St Augustine, FL

Professional Management Development, Professional Cooking, Nutrition for Foodservice and Culinary Professionals Supervision in the Hospitality Industry

The National Restaurant Association Educational Foundation
St Augustine, FL

ServSafe Certification

Educational Foundation
St Augustine, FL

Skills

  • Cooking all kinds of food in accordance with menu and number of guest

  • Ensuring the provision of high quality hospitality services

  • Supervising and assisting culinary staff in the production of all menu items

  • Conducting quality assurance tests for all menu items

  • Ensuring safe food handling procedures

LANGUAGES

English Fluent
Spanish Fluent

Interests


  • Offering time and support to my church by volunteering to coach flag football
  • Participating in cooking contests and challenges to showcase culinary skills and creativity

Timeline

Line Cook and Production

WHOLE FOODS
01.2016 - 01.2025

Chef (Team Lead)

TIMIQUANA COUNTRY CLUB
01.2001 - 03.2016

Grill Chef

RIVER CLUB OF JACKSONVILLE
01.1998 - 01.2001

Chef Assistance

TGI Friday
01.1998 - 01.2000

Marine Security Guard Detachment Cook

United State Marine Corps
01.1998 - 01.1999

A.C.F. First Coast Chapter

American Culinary Federation, INC

Professional Management Development, Professional Cooking, Nutrition for Foodservice and Culinary Professionals Supervision in the Hospitality Industry

The National Restaurant Association Educational Foundation

ServSafe Certification

Educational Foundation

Basic Fundamentals

American Culinary Federation, INC

12 Module Course in Culinary Fundamentals

Educational Seminar Program

Similar Profiles

CREATE PROFILE
Miguel Nieves Zamora