Noe Lecona-Rocha
Fort Worth,TX
Summary
Two years as a Sous Chef experience at P.F. Chang's China Bistro Experience in leading team members . Dedicated and reliable Line Supervisor for 14+ years at various restaurants. Most with a wide variety of menu items that I was responsible for knowing, preparing, and teaching other new hires in store and during new restaurant openings. Have plenty of experience with opening shifts and prep. My knife skills and different cut styles and sizes have been perfected over the years. I also have worked closing shifts where I am responsible for checking other cooks stations and the dishwasher area before we leave. I have experience in inventory, ordering, and checking in orders. I have been in charge of making cuts during a shift and stay behind to run the kitchen during the slow part of the day. I am bilingual and very comfortable talking to people and coming up with easier, more cost effective ways to go about running a kitchen.
Overview
19
19
years of professional experience
Work History
Sous Chef
P.F. Chang's China Bistro Downtown Fort Worth
01.2023 - Current
- Maintain the highest quality of food, in charge of prep list, manage kitchen operations during the shift, maintain a clean kitchen, organization and follow local health department regulations, support for inventory, in charge of schedules, ordering produce and US foods, training and development of new hires
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Line Cook
Thirsty Lion Gastropub & Grill
10.2020 - 12.2023
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Prepared food items such as meats, poultry and fish for frying purposes
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Handled portion control activities according to specified instructions provided by chef
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
Assistant Kitchen Staff Member
Bjs Restaurant And Brewhouse
03.2009 - 10.2020
- Provided detailed instruction and role modeling for acceptable social and work-related behaviors
- Observed and evaluated students' work to determine progress, provide feedback and make suggestions for improvement
- Used coordination and planning skills to achieve results according to schedule
- Identified issues, analyzed information and provided solutions to problems
- Maintained energy and enthusiasm in fast-paced environment
- Performed duties in accordance with all applicable standards, policies and regulatory guidelines to promote safe working environment
- Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
- Eliminated downtime and maximized revenue by providing top project quality control
- Strategically plated hot meals and salads in aesthetically pleasing arrangements
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures
- Accommodated patrons with allergies and dietary restrictions by adjusting preparation methods or ingredients and confirming accuracy of plates
- Checked pantry multiple times per shift and restocked it whenever food items were running low
- Inspected equipment such as refrigerators and warming lamps every3 to5 days to check compliance with safe operating levels
- Circulated kitchen area to receive work assignments from executive kitchen manager and identify support tasks
- Used downtimes to prepare ingredients and restock supplies for expected busy periods
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy
- Sanitized all pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization
- Sanitized dining ware and kitchen equipment according to health code standards
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items
- Compiled precise ingredients and prepared for cooks by washing, cutting or measuring food items
- Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations
- Maintained composure and work quality while under stress
- Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas
- Prepared and expedited food orders to support waitstaff and other team members
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation
- Used proper handling and preservation methods while packaging and storing food products
- Planned and organized food preparation activities
- Delivered timely assistance during high volume periods, effectively reducing wait times for customers.
- Aided in the development of daily specials using seasonal ingredients, optimizing freshness while minimizing food costs.
Lead Line Cook
Woodshed Smokehouse
07.2012 - 06.2017
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Uphold optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Performed routine cleaning procedures across kitchen
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Grilled meats and seafood to customer specifications
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Distributed food to team members with efficiency in high-volume environment
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Handled portion control activities according to specified instructions provided by chef
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Prepared food items such as meats, poultry and fish for frying purposes
Line Cook
Saltgrass Steakhouse, Landry's
02.2015 - 07.2016
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Prepared food items such as meats, poultry and fish for frying purposes
- Fried, grilled and baked foods
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Grilled meats and seafood to customer specifications
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Line Cook Supervisor
P.F. Chang's Bistro
02.2006 - 01.2010
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Uphold optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Grilled meats and seafood to customer specifications
- Distributed food to team members with efficiency in high-volume environment
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Handled portion control activities according to specified instructions provided by chef
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Prepared food items such as meats, poultry and fish for frying purposes
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
Line Cook
Pei Wei Asian Diner
11.2005 - 01.2009
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Prepared food items such as meats, poultry and fish for frying purposes
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Handled portion control activities according to specified instructions provided by chef
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
Education
No Degree -
Benemérita Universidad Autonoma De Puebla
Mexico, Mx09.2000
No Degree - English
North Lake College
Irving, Puebla, TXGED -
Colegio De Bachilleres Del Estado De Puebla
Mexico, Mx06-2000
Skills
- Food safety
- Food preparation
- Kitchen organization
- Knife skills
- Team leadership
- Inventory management
- Safe food handling
Languages
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
P.F. Chang's China Bistro Downtown Fort Worth
01.2023 - Current
Line Cook
Thirsty Lion Gastropub & Grill
10.2020 - 12.2023
Line Cook
Saltgrass Steakhouse, Landry's
02.2015 - 07.2016
Lead Line Cook
Woodshed Smokehouse
07.2012 - 06.2017
Assistant Kitchen Staff Member
Bjs Restaurant And Brewhouse
03.2009 - 10.2020
Line Cook Supervisor
P.F. Chang's Bistro
02.2006 - 01.2010
Line Cook
Pei Wei Asian Diner
11.2005 - 01.2009
No Degree -
Benemérita Universidad Autonoma De Puebla
No Degree - English
North Lake College
GED -
Colegio De Bachilleres Del Estado De Puebla
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