Nelson Villa
Castle Rock,CO
Summary
With a proven track record at Arby's Restaurant, I excel in customer service and safe food handling, enhancing dining experiences through meticulous quality control and team collaboration. My leadership in high-volume settings has consistently elevated customer satisfaction, showcasing my ability to manage and streamline kitchen operations effectively.
Overview
20
20
years of professional experience
Work History
Crew Member
Arby's Restaurant
06.2024 - Current
- Performed serving, cleaning and stocking to high standards and provided excellent customer satisfaction.
- Kept food preparation area, equipment, and utensils clean and sanitary.
- Provided exceptional customer service, addressing concerns or issues promptly and professionally.
- Prepared products following restaurant, health, and safety standards and procedures.
- Collaborated with team members to complete orders.
- Collaborated with fellow crew members for seamless shift transitions, ensuring smooth operations throughout the day.
- Assisted in reducing wait times by efficiently managing customer queues during peak hours.
Bilingual Call Center Agent
Buwelo
10.2021 - 04.2022
- Participated in ongoing training sessions to stay updated on industry trends, product offerings, and company policies.
- Navigated multiple software applications simultaneously during calls for efficient information retrieval and data entry tasks.
- Handled sensitive information with utmost discretion, adhering strictly to privacy regulations and company policies.
- Utilized CRM systems proficiently for seamless data management and efficient customer issue resolution.
- Delivered personalized assistance by attentively listening to customer concerns and empathizing with their situation.
Production Assistant
La Receta
10.2019 - 04.2020
- Maintained a clean and sanitary work environment, ensuring compliance with health regulations.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Utilized various types of commercial kitchen equipment proficiently, maintaining safety standards at all times.
- Cleaned and sanitized work areas, utensils and equipment.
- Followed company recipes and production standards to satisfy customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
Sous Chef
Rusticus Bar and Grill
09.2016 - 01.2018
- Trained and managed kitchen personnel and supervised related culinary activity.
- 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.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Grill Cook
Club Campestre El Rodeo
12.2015 - 04.2016
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
- Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Prepared meals according to customer specifications.
- Monitored food temperatures for proper cooking and safe consumption.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Provided excellent customer service by addressing any concerns or special requests promptly and professionally.
- Worked closely with front-of-house staff to address any order modifications or dietary restrictions efficiently and accurately.
Head Cook
Hotel Novelty
08.2012 - 07.2013
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Developed new menu items for increased customer satisfaction and repeat business.
Head Cook
Four Seasons Greek Restaurant and Banquette Hall
09.2009 - 11.2011
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
Lead Cook
Covenant Village
04.2005 - 02.2008
- Reduced food waste by closely monitoring inventory levels and adjusting orders accordingly, saving on overall costs.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
Education
High School Diploma -
Los Proceres
Caracas, Venezuela07-1990
Skills
- Customer service
- Teamwork and collaboration
- Multitasking and organization
- Time management
- Problem-solving
- Cleaning
- Attention to detail
- Cleaning and sanitizing
- Self-discipline
- Safe food handling
- Safety awareness
- Basic math
- Verbal and written communication
- Leadership qualities
- Food preparation
- Store opening and closing
- Crew leadership
- Learning agility
- Heavy lifting
- Resilience and persistence
- Hospitality service expertise
- Valid Driver's license
- Inventory restocking
- Menu memorization
- Supplies monitoring and restocking
- Cooking
- Equipment maintenance
- Housekeeping
- Quality control checks
- Production line work
- Forklift operation
- Sanitation protocols
Languages
Spanish
Native or Bilingual
Timeline
Crew Member
Arby's Restaurant
06.2024 - Current
Bilingual Call Center Agent
Buwelo
10.2021 - 04.2022
Production Assistant
La Receta
10.2019 - 04.2020
Sous Chef
Rusticus Bar and Grill
09.2016 - 01.2018
Grill Cook
Club Campestre El Rodeo
12.2015 - 04.2016
Head Cook
Hotel Novelty
08.2012 - 07.2013
Head Cook
Four Seasons Greek Restaurant and Banquette Hall
09.2009 - 11.2011
Lead Cook
Covenant Village
04.2005 - 02.2008
High School Diploma -
Los Proceres
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