Summary
Overview
Work History
Education
Skills
Timeline
Bartender

Noah Del Toro

Oak View,CA

Summary

Dynamic culinary professional with extensive experience at Magic Hour, excelling in menu development and inventory management. Proven track record of reducing food waste through strategic planning while fostering team collaboration. Adept at creating innovative recipes that enhance food quality and elevate guest experiences, ensuring compliance with stringent food safety standards.

Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.

Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.

Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

18
18
years of professional experience

Work History

Chef

Magic Hour
09.2024 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes, incorporating tea infused pastries as well as savory dishes.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.

Bartender

Ojai Valley Brewery & Side Street Wine
02.2021 - Current
  • Served high customer volumes during special events, nights, and weekends.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Contributed to a positive work environment through effective teamwork and communication with colleagues.
  • Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
  • Educated customers on drink options, making personalized recommendations based on preferences or dietary restrictions.

Chef

Meiners Heritage Table
06.2023 - 09.2024
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.

Sous Chef

Tres Hermanas Ojai
01.2023 - 04.2023
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

Front of House Manager

Ojai Rotie
09.2021 - 04.2022
  • Adhered to safe work practices, food safety regulations, and corporate guidelines.
  • Addressed and resolved guest complaints with empathy and professionalism, turning potentially negative experiences into positive ones.
  • Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
  • Reduced wait times during peak hours, orchestrating more effective seating strategy that maximized dining room flow and guest experience.
  • Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
  • Monitored inventory levels closely to minimize waste while keeping costs under control through careful planning and purchasing decisions.
  • Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.

Chef

Azu
05.2015 - 09.2021
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
  • Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Maintained well-organized mise en place to keep work consistent.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • prepared and packaged individual meals for help of Ojai upwards to 300 meals daily.
  • Organized and designed menus for private events including weddings, celebrity functions and wine pairings.


Prep Line Cook

Atria Senior Living
02.2012 - 01.2015
  • Prepared meals for large groups up to 130 guest in upscale retirement facility.
  • Arranged and prepared custom orders directly from guests.
  • Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.
  • Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
  • Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
  • Demonstrated adaptability during peak hours by efficiently handling high-volume orders without compromising quality or speed of service.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.

Private Chef

Walt Guion Estate
05.2010 - 01.2015
  • Shopped for ingredients.
  • Created customized meal plans based on client dietary restrictions and preferences.
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
  • Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
  • Developed innovative recipes and cooking techniques to continually exceed client expectations.
  • Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
  • Provided exceptional private catering services for special events, creating memorable dining experiences for guests.

Sous Chef

Flip Flops
06.2009 - 10.2009
  • managed kitchen staff, delegating the production and preparation of entrees.
  • managed inventory, including stocking and ordering supplies.
  • Operated the outside grill and all food preparation stations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Line Cook

Jonathan's at Periano's & Tapas
12.2007 - 12.2008
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • catered private parties on and off the restaurant premises serving up to 50 guests.

Line Cook

Four Seasons Hotel
12.2006 - 05.2007
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • worked with head chef to prepare special events for large functions up to 500 guests.

Education

Associate of Arts - Culinary

New England Culinary Institute
Montpelier, VT
06-2009

Skills

  • Menu development
  • Inventory management
  • Food safety
  • Catering services
  • Cost control
  • Recipe creation
  • Team collaboration
  • Quality control
  • Mise en place
  • Event planning
  • Time management
  • Recipe development
  • Food quality
  • Food service operations
  • Recipes and menu planning
  • Banquets and catering

Timeline

Chef

Magic Hour
09.2024 - Current

Chef

Meiners Heritage Table
06.2023 - 09.2024

Sous Chef

Tres Hermanas Ojai
01.2023 - 04.2023

Front of House Manager

Ojai Rotie
09.2021 - 04.2022

Bartender

Ojai Valley Brewery & Side Street Wine
02.2021 - Current

Chef

Azu
05.2015 - 09.2021

Prep Line Cook

Atria Senior Living
02.2012 - 01.2015

Private Chef

Walt Guion Estate
05.2010 - 01.2015

Sous Chef

Flip Flops
06.2009 - 10.2009

Line Cook

Jonathan's at Periano's & Tapas
12.2007 - 12.2008

Line Cook

Four Seasons Hotel
12.2006 - 05.2007

Associate of Arts - Culinary

New England Culinary Institute

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