Paul Sequera Carrillo
Orlando,FL
Summary
A seasoned culinary professional with a robust background at JW Marriott, I excel in high-volume meal production and team leadership. Renowned for culinary creativity and exceptional food plating, my dedication to food safety and allergen awareness has consistently enhanced dining experiences. My adeptness in cooking techniques and knife skills, coupled with a proactive approach to kitchen sanitation, underscores my commitment to excellence.
Overview
3
3
years of professional experience
Work History
Cook II
JW Marriott
02.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Learned menu items produced by assigned station to achieve proper quantities.
Line Cook
PRIMO Restaurant- JW Marriot at Grande Lakes
11.2021 - 01.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Education
No Degree - Journalism
Universidad Catolica Santa Rosa
Caracas, Venezuela11.2020
High School Diploma -
Colegio 12 De Febrero
Carcas, Venezuela07.2010
Skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
- Food Preparation
- Cooking techniques
- Knife Skills
- Sanitation
- Supply Restocking
- Surface cleaning
- Kitchen equipment operation and maintenance
- Grilling
- Portion Control
- Food plating and presentation
- Food Plating
- Food Handler Certification
- Sauce making
- Allergen awareness
- Culinary creativity
- New Hire Training
- Ingredient Selection
- Recipes and menu planning
- Food Storage
- High volume production capability
- Sauteing
- Quality assurance and control
- Dish preparation
- Focused and disciplined
- Recipe-based cooking
- Order prioritization
- Food safety oversight
- Cutting and slicing techniques
- ServSafe certified
- Kitchen Organization
- Team Leadership
- Kitchen Sanitation
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Cook II
JW Marriott
02.2023 - Current
Line Cook
PRIMO Restaurant- JW Marriot at Grande Lakes
11.2021 - 01.2023
No Degree - Journalism
Universidad Catolica Santa Rosa
High School Diploma -
Colegio 12 De Febrero
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