Nestor Moran
Bakersfield,CA
Summary
Dynamic culinary professional with extensive experience at Del Taco, excelling in kitchen management and food safety. Proven track record in training staff and enhancing operational efficiency, leading to improved customer satisfaction. Skilled in menu development and cost reduction, fostering a collaborative team environment while maintaining high-quality standards.
Overview
13
13
years of professional experience
Work History
Lead Cook
Del Taco
Bakersfield
01.2021 - 01.2025
- Supervised kitchen staff, ensuring adherence to safety and hygiene
- Trained new cooks on food preparation techniques and equipment usage.
- Managed inventory levels, reducing waste through efficient stock control practices.
- Coordinated food production schedules to meet peak service demands effectively.
- Collaborated with management to streamline kitchen operations for improved efficiency.
- Conducted quality checks on prepared dishes, maintaining high culinary standards.
- Resolved customer complaints promptly, fostering a positive dining experience.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Restaurant Floor Manager
Fuegos Tacos
Bakersfield
01.2019 - 01.2021
- Oversaw daily restaurant operations, ensuring efficiency and high-quality service standards.
- Trained and mentored staff on customer service protocols and menu knowledge.
- Coordinated scheduling to optimize labor costs while maintaining service levels.
- Implemented inventory control measures, reducing waste and improving supply management.
- Enhanced customer satisfaction by resolving complaints and providing tailored service experiences.
- Monitored financial performance, identifying areas for cost reduction and revenue enhancement.
- Enhanced customer satisfaction by implementing efficient floor management strategies and maintaining a clean, inviting dining environment.
- Assisted in revenue growth by contributing innovative ideas for menu development, promotions, and special events.
- Evaluated employee performance regularly through observations and one-on-one meetings for continuous improvement opportunities.
- Fostered teamwork among staff members through clear communication of goals, expectations, and responsibilities.
- Improved employee retention rates by providing ongoing support, coaching, and constructive feedback to foster professional growth.
- Developed unique events and special promotions to drive sales.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Oversaw food preparation and monitored safety protocols.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Purchased food and cultivated strong vendor relationships.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Resolved customer complaints promptly and professionally, leading to repeat business and positive reviews.
- Collaborated with the kitchen staff to ensure timely delivery of high-quality meals during peak periods.
- Maintained strong relationships with guests by addressing their needs in a timely and personalized manner, leading to increased loyalty and repeat business.
- Implemented measures that led to reduced operational expenses while upholding service quality standards.
- Ensured proper cash handling procedures were followed at all times, reducing discrepancies in daily sales reports.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Shift Leader
La Costa Mariscos
Bakersfield, CA
01.2015 - 01.2019
- Supervised daily operations to ensure efficient workflow and optimal staff performance.
- Trained new employees on safety protocols and operational procedures.
- Monitored inventory levels, facilitating timely restocking and minimizing shortages.
- Implemented process improvements that enhanced service speed and customer satisfaction.
- Collaborated with management on strategic initiatives to improve operational efficiency.
- Trained new employees and delegated daily tasks and responsibilities.
- Maintained a clean and safe work environment while ensuring all employees adhered to safety guidelines and protocols.
- Collaborated with other shift leaders to maintain consistent standards across all shifts, promoting a cohesive workplace culture.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
- Enforced company policies and regulations with employees.
- Provided ongoing training for new hires, fostering a positive team atmosphere that encouraged growth and development.
- Served as a reliable point-of-contact for upper management when needed, effectively communicating any issues or successes from daily operations.
- Developed strong communication skills among staff members by encouraging open dialogue during shift meetings or one-on-one discussions.
- Assisted managers in setting goals for each department within the store and monitored progress toward those objectives regularly.
- Supported a culture of continuous improvement by identifying and addressing areas for potential growth, both individually and as a team.
Sous Chef
Mama Toscas
Bakersfield
01.2012 - 01.2018
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and executed seasonal menus, enhancing culinary offerings and guest satisfaction.
- Maintained high standards of food safety and hygiene compliance across all kitchen operations.
- Collaborated with front-of-house team to streamline service flow during peak hours.
- Trained junior chefs in culinary techniques and kitchen best practices to foster skill development.
- Implemented cost-control measures by optimizing ingredient usage and minimizing waste.
- Conducted inventory management, ensuring proper stock levels of ingredients and supplies.
- Innovated cooking methods to elevate dish presentation and flavor profiles for signature dishes.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
High School Diploma -
West High
Bakersfield, CA01.2011
Skills
- Meal preparation
- Kitchen management
- Food safety
- Kitchen organization
- Menu planning
- Crew training
- Menu development
- Food inventory management
- Employee supervision
- Scheduling
- Allergen safety
- Spoilage prevention
- Food presentation
- Cost reduction
- Large-scale food preparation
- Ingredient knowledge
- Emergency protocols
- Staff coordination
- Cooking techniques
- Recipe creation
- Kitchen sanitation
- Sanitation practices
- Collaboration
- Knife safety
- Food safety monitoring
- Shift leadership
- Food plating and presentation
- Quality assurance
- Food inventories
- Safe food handling
- Quality control
- Customer service
- Food allergy safety
- Special events
- Creative thinking
- Coordinating kitchen staff
- Team leadership
- Decision-making
- Food handler certification
Languages
Spanish
Native or Bilingual
Timeline
Lead Cook
Del Taco
01.2021 - 01.2025
Restaurant Floor Manager
Fuegos Tacos
01.2019 - 01.2021
Shift Leader
La Costa Mariscos
01.2015 - 01.2019
Sous Chef
Mama Toscas
01.2012 - 01.2018
High School Diploma -
West High