Summary
Overview
Work History
Education
Skills
Timeline
Generic

Nestor Escobedo

Los Angeles,CA

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry. Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Enthusiastic [Job Title] eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Seasoned Sous Chef specializing in [Type] cuisine. Successful [Number] year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach. Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity. Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. Knowledgeable about labor and inventory controls, recipe development and menu planning. [Title] certified. Astute supervisor dedicated to comprehensive leadership for cutting costs and maximizing quality. Great multitasker with training in [Type] management and extensive experience in food service. Committed to enhancing customer experiences while cutting overall costs. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Hardworking and enthusiastic [Job Title] trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.

Overview

17
17
years of professional experience

Work History

Cook Supervisor

Buca Di Beppo
03.2002 - 06.2019
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Monitored food and labor costs to verify budget targets were met.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Directed food preparation and cooking activities to meet health and safety standards.
  • Monitored food preparation, production, and plating for quality control.
  • Monitored food inventory and supplies to prevent waste.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Served consistent portions following recipes and control standards.
  • Controlled food costs and managed inventory.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Coordinated kitchen activities with front-of-house staff for seamless and service.
  • Created new recipes, outlined steps, and training staff on correct preparation.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.
  • Supervised food presentation and plating to enhance visual appeal.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Set and oversaw weekly and special event menu plans.
  • Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Controlled expenses and boosted profitability by managing food and labor costs.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
  • Planned and executed promotions and special events in close collaboration with management.

Cook's Assistant

Collette's Catering
09.2015 - 06.2018
  • Prepared food orders to support waitstaff and other team members.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Followed recipes closely for consistent taste, quality and presentation.
  • Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements.
  • Distributed food during busy peak periods to drive customer satisfaction.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • 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.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Monitored food quality and temperature for safe consumption.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Worked on salads, desserts and meat preparation to increase kitchen speed.
  • Portioned meals according to recipe specifications, limiting kitchen waste.
  • Plated and garnished dishes for uniform presentation standards.
  • Maintained efficiency and flow of [Type] kitchen by helping lead cook complete [Type] tasks.
  • Followed food safety practices and sanitation guidelines.
  • Cleaned and maintained work areas, equipment and utensils.
  • Removed trash and cleaned kitchen garbage containers.
  • Maintained composure and work quality while under stress.
  • Assisted in setting up and breaking down kitchen stations.
  • Prepared sandwiches, salads and other specialty items according to customer specifications.
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Maintained high personal grooming standards and uniform presentation.
  • Stocked and rotated food items according to expiration dates.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Lifted and carried heavy materials.
  • Operated food slicers, grinders and chopper in accordance with safety guidelines.
  • Trained new staff on food preparation and safety procedures.
  • Used manual or electric appliances to clean, peel, slice and trim foods.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Monitored food temperature, discarding items not stored correctly.
  • Pushed, pulled and transported large loads and objects.

Prep Cook

Norms Restaurants
01.2008 - 03.2013
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Trained and assisted new kitchen staff members.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Controlled food cost and waste by selecting and using correct ingredients and amounts.
  • Collaborated with the head chef to create seasonal menus and special dishes, offering more variety and selections to customers.
  • Identified inefficiencies leading to improved productivity.
  • Addressed and resolved customer complaints to increase trust and satisfaction.
  • Created new recipes and updated existing ones to reflect changing trends and customer preferences.
  • Planned menus to estimate food and labor costs, ordering accurate quantities of ingredients and supplies.
  • Communicated with vendors to negotiate prices for bulk ingredients and reduce costs.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Managed opening and closing shift kitchen tasks.
  • Prepared and served various food items in fast-paced [Type] environment.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Planned menus for different events, seasons and customer requests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Adjusted recipes based on ingredient availability or customer request.
  • Suggested actionable improvements to streamline training procedures.

Cook

Panda Express
04.2003 - 03.2005
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • 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.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Communicated closely with servers to fully understand special orders for customers.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed relationships with local suppliers to obtain freshest ingredients available.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared and served various food items in fast-paced [Type] environment.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Adjusted recipes based on ingredient availability or customer request.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Identified inefficiencies leading to improved productivity.
  • Planned menus for different events, seasons and customer requests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Suggested actionable improvements to streamline training procedures.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.

Education

Some College (No Degree) -

La Serna High School
Whittier, CA

Skills

  • Food Preparation
  • Team Supervision
  • Inventory Oversight
  • Menu planning
  • Equipment maintenance
  • Special diets knowledge
  • First aid certification
  • Time management
  • Pastry skills
  • HACCP compliance
  • Grilling mastery
  • Recipe development
  • Cooking techniques
  • Staff training
  • Knife skills
  • Food storage
  • Vendor relations
  • Nutritional knowledge
  • Organizational skills
  • Culinary creativity
  • Customer service
  • Pasta making
  • Kitchen safety
  • Seafood preparation
  • Sauce making
  • Quality control
  • Food presentation
  • Conflict resolution
  • Stocks and soups
  • Garnishing techniques
  • Food safety regulations

Timeline

Cook's Assistant

Collette's Catering
09.2015 - 06.2018

Prep Cook

Norms Restaurants
01.2008 - 03.2013

Cook

Panda Express
04.2003 - 03.2005

Cook Supervisor

Buca Di Beppo
03.2002 - 06.2019

Some College (No Degree) -

La Serna High School

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Nestor Escobedo