Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Nicolas Esbir

Miami,Florida

Summary

Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.

Overview

10
10
years of professional experience

Work History

Chef Prep

Branja
Miami, FL
03.2023 - Current
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Trained new chefs on proper cooking techniques and menu items.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Adhered to budget guidelines when purchasing ingredients and equipment.
  • Prepared high-quality dishes according to established recipes.
  • Checked quality of raw materials before use.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Monitored quality, presentation and quantities of plated food across line.
  • Exercised portion control for items served, eliminating waste.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Trained kitchen workers on culinary techniques.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
  • Established controls to alleviate supply and food waste.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Checked quality of food products to meet high standards.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Supervised food preparation staff to deliver high-quality results.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Distributed food to service staff for prompt delivery to customers.

Cook/Sub Chef

El Turco Turkish Food
Miami, FL
10.2021 - 01.2023
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Ordered supplies as needed for the kitchen.
  • Supervised and trained kitchen staff on proper preparation techniques.
  • Checked quality of ingredients before use in order to ensure freshness.
  • Monitored stock levels of food items and ordered more when necessary.
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Planned menus based on customer preferences, nutritional value and budget constraints.
  • Coordinated with wait staff to ensure timely delivery of meals to customers.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Performed basic administrative duties such as inventory management, ordering supplies.
  • Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
  • Adjusted seasonings of dishes during cooking process in order to enhance flavors.
  • Inspected kitchens for sanitary conditions before the start of each shift.
  • Organized storage areas for efficient usage of space.
  • Resolved customer complaints regarding food quality or services provided.
  • Kept records related to costs, production quantities, menu changes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Used standardized recipes and other instructions to prepare food.
  • Grilled and deep fried various foods from meats to potatoes.
  • Prepared and served meals by reviewing recipes and combining and cooking ingredients.
  • Replenished food items from inventory and rotated ingredients.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Managed portion control using correct utensils during preparation and plating.
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Set up work stations prior to opening to minimize prep time.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Received and stored food and supplies.
  • Checked quality of food products to meet high standards.
  • Checked completed orders for correct quantity and quality.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Made meals in accordance with company standards and requirements.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Executed proper techniques when preparing menu item ingredients.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Distributed food to service staff for prompt delivery to customers.
  • Checked the quality and freshness of ingredients before use.
  • Prepared salads, appetizers, entrees, desserts and other food items according to recipes.
  • Assisted Head Chef in menu planning and recipe development.
  • Monitored stock levels of all kitchen supplies and equipment.
  • Conducted regular kitchen inspections to ensure compliance with health and safety standards.
  • Organized staff shifts and allocated tasks efficiently.
  • Ensured that food was cooked correctly and served promptly.
  • Maintained a clean working environment at all times.
  • Ordered food supplies as needed, ensuring cost effectiveness.
  • Planned menus for special events such as banquets or parties.
  • Kept accurate records of orders, invoices and waste management logs.
  • Trained new kitchen staff on proper hygiene practices and safety procedures.
  • Adhered to strict budgeting guidelines when ordering ingredients or equipment.
  • Performed basic maintenance tasks such as cleaning ovens or replacing light bulbs.
  • Managed inventory of perishable items, including rotating products properly.
  • Communicated effectively with waitstaff about customer requests for dietary restrictions or allergies.
  • Adjusted cooking temperatures according to established standards for each dish.
  • Developed creative ideas for daily specials based on seasonal produce availability.

Soup Chef

Chayhana Oasis
250 Sunny Isles Blvd, Sunny Isles Beach, FL 33160, FL
02.2021 - 11.2021
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Developed daily specials utilizing seasonal ingredients.
  • Trained new hires in proper cooking techniques and recipes.
  • Maintained accurate records for cost analysis purposes.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Contributed to the successful execution of catered events from start to finish.
  • Supervised cooks and other kitchen personnel during meal services.
  • Performed weekly inspections of all equipment for safety compliance.
  • Established standard procedures for plating presentations.
  • Complied with all health department regulations regarding proper food handling methods.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Trained kitchen workers on culinary techniques.

Grill Cook

Tony Roma's Restaurant
4Nte. 101, 2520182 Viña Del Mar,Valparaiso,Chile, Valparaíso
01.2018 - 01.2019
  • Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
  • Monitored grill temperature to ensure proper cooking times.
  • Cooked hamburgers, hot dogs, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
  • Grilled vegetables such as onions, peppers and mushrooms for burgers and sandwiches.
  • Prepared a variety of foods including salads, sandwiches and entrees using established recipes.
  • Ensured all food was cooked to the correct temperature as per health code regulations.
  • Made sure that all orders were filled in an accurate and timely manner.
  • Stored food in designated containers and storage areas to prevent spoilage.
  • Inspected equipment daily for cleanliness and functionality prior to use.
  • Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
  • Communicated effectively with customers regarding orders and special requests.
  • Responded promptly and courteously to guest inquiries and complaints.
  • Complied with all safety standards while on the job.
  • Followed proper sanitation procedures during food preparation and storage.
  • Assisted in restocking kitchen supplies when necessary.
  • Organized delivery services for catering events as requested.
  • Trained new employees on grill operations and safety protocols.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Maintained cleanliness and organization of line workstations.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
  • Reviewed quality standards and verified continuous application throughout kitchen environment.
  • Monitored kitchen productivity and assessed overall productivity and workflow.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Sanitized workstation before and after shift to prevent illness and food contamination.
  • Safely operated ovens, grills and other kitchen equipment to minimize accidents.
  • Made meals in accordance with company standards and requirements.

Grill/Butcher

Parriladas El Molinon
Freire 582, 2366372 Valparaiso, Chile, Valparaíso
02.2015 - 02.2018
  • Received and processed customer orders for meat products.
  • Organized and maintained inventory of fresh, frozen, and cured meats.
  • Weighed, wrapped, labeled, priced, and displayed merchandise for sale.
  • Cleaned and sanitized work areas to maintain health standards.
  • Prepared cuts of beef, pork, veal, lamb and poultry to customer specifications.
  • Operated slicers, grinders and other butcher shop equipment safely.
  • Stocked shelves with freshly cut meats for customers to purchase.
  • Ensured that all food safety regulations were followed at all times while preparing food.
  • Maintained a clean working environment by regularly mopping floors and wiping down surfaces.
  • Rotated products to decrease chance of meat spoiling and reduce waste and loss of profits.
  • Kept detailed records of meat cuts for accurate inventories.
  • Prepared poultry for sale and consumption by cleaning, cutting and discarding inedible parts.
  • Evaluated meat temperatures for safety and quality and kept detailed records of heat statuses.

Education

High School Diploma -

Liceo Maria Luisa Bombal
AV. Gran Bretaña 851, 2360117 Valparaiso, Chile
10-2012

Skills

  • Meal Preparation
  • Dish preparation
  • Workflow Optimization
  • Staff Coordination
  • Food and beverage pairing
  • Grilling and deep frying skills
  • Kitchen equipment operations
  • Food Service Operations
  • Effective Communications
  • Kitchen equipment and tools
  • Kitchen Operations
  • Food preparation techniques
  • Knife use
  • Company safety standards
  • Waste control
  • Verbal and written communication
  • Sanitation Guidelines
  • Food safety and sanitation
  • Bilingual in English and Spanish

Languages

Spanish
Full Professional
English
Professional

Timeline

Chef Prep

Branja
03.2023 - Current

Cook/Sub Chef

El Turco Turkish Food
10.2021 - 01.2023

Soup Chef

Chayhana Oasis
02.2021 - 11.2021

Grill Cook

Tony Roma's Restaurant
01.2018 - 01.2019

Grill/Butcher

Parriladas El Molinon
02.2015 - 02.2018

High School Diploma -

Liceo Maria Luisa Bombal

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Nicolas Esbir