Oscar Miranda Ayala
Everett,MA
Summary
High-performing individual with solid background in culinary arts. I have worked for Restaurant Associates at the Harvard Business School for over 12 years, and I am have worked my way up to Sushi Chef. I began my training on september of 2019 and have been part of the Sushi department ever since. I have been training under the Senior Sushi Chef to run the Sushi Department independently from the rest of the kitchen. In the four years that have followed I have gotten the opportunity to Run the sushi program on several occasions for weeks at a time, with the lastest stint being the last two months of 2022. I have been trained to run the Sushi department which includes live service during lunch hours monday through Friday, Prepackaged sushi to be sold at various Food outlets throughout Campus, Sushi platters and Hors D'oeuvres sold through Catering, and High End Sushi Parties which consists of a variety of Sashimi, Nigiri, Makimono platters and a live service Sushi Bar experience.
Overview
13
13
years of professional experience
Work History
Sushi Chef
Restaurant Associates A Division Of Compass Group
09.2019 - Current
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored and controlled temperature of products.
- Cooked for large groups of people and managing various types of food for large events.
General Cook
Restaurant Associates A Division Of Compass Group
06.2016 - 09.2019
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Transitioned between breakfast and lunch service.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Offered tasty options for people following vegetarian, gluten-free and allergy-sensitive diets.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Learned menu items produced by assigned station to achieve proper quantities within designated timeframe.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Maintained food safety and sanitation standards.
- Cooked for large groups of people and managing various types of food for large events.
- Prepared salads, sandwiches and desserts for restaurant guests and catered events.
Short Order Cook
Restaurant Associates A Division Of Compass Group
08.2010 - 06.2016
- Worked in fast-paced environment with sense of urgency to serve guests quickly.
- Understood cooking techniques and fundamentals to maximize safe food handling.
- Prepared food items according to recipe to drive quality and consistency.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Planned order execution to simultaneously deliver items ordered together.
- Checked temperature of foods to guarantee doneness and prevent food-borne illnesses.
- Restocked stations and supplies during slower periods between rushes.
- Grilled, cooked and fried foods such as french fries, eggs and pancakes.
- Served customers at steam tables with proper cooking, plating and delivery.
- Garnished finished meats with sauces and toppings for flavor or appearance.
Education
Associate Of Arts And Sciences - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Cambridge, MAHigh School Diploma -
Cambridge Rindge And Latin
Cambridge, MA2008
Skills
- Sushi Preparation
- Proper Food Storage
- Contamination Prevention
- Monitoring Food Safety
- Vendor Ordering
- Inventory Management
- Safe Food Handling Practices
- Food Safety and Sanitation
- Proper Food Temperatures
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Japanese
Limited Working
Timeline
Sushi Chef
Restaurant Associates A Division Of Compass Group
09.2019 - Current
General Cook
Restaurant Associates A Division Of Compass Group
06.2016 - 09.2019
Short Order Cook
Restaurant Associates A Division Of Compass Group
08.2010 - 06.2016
Associate Of Arts And Sciences - Culinary Arts
Le Cordon Bleu College of Culinary Arts
High School Diploma -
Cambridge Rindge And Latin
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