Pedro Lemus
Phoenix,AZ
Summary
Dynamic culinary professional with extensive experience at True Food Kitchen, excelling in meat preparation and customer service. Proven knife handling expertise and strong teamwork skills led to enhanced food quality and customer satisfaction. Recognized for implementing sanitation practices that reduced waste and ensured compliance with health regulations.
Overview
29
29
years of professional experience
Work History
Butcher
True Food Kitchen
Phoenix, AZ
02.2011 - 06.2025
- Prepared a variety of meats for cooking, ensuring quality and freshness standards.
- Operated meat processing equipment safely and efficiently to maintain production flow.
- Assisted team members in maintaining inventory levels of meat products through regular checks.
- Trained new staff on proper cutting techniques and food safety protocols.
- Collaborated with kitchen staff to fulfill special requests for menu items involving specific cuts of meat.
- Conducted regular quality inspections of meat products to ensure compliance with health regulations.
- Implemented best practices for sanitation and cleanliness in meat preparation areas.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Wrapped meat produce to maintain quality, freshness and condition.
- Adhere to safety and cleanliness standards and maintained equipment.
- Stocked, rotated and priced merchandise to meet store standards.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Ensured quality control measures were consistently met throughout the butchering process.
- Managed inventory effectively, minimizing waste through proper rotation and storage practices.
- Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
- Reduced wait time for customers through efficient multitasking during peak hours.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.
Prep Cook
True Food Kitchen
Phoenix, AZ
02.2011 - 06.2025
- Prepared ingredients by washing, chopping, and measuring to support kitchen operations.
- Assisted in maintaining cleanliness and organization of food preparation areas.
- Followed safety and sanitation guidelines to ensure food quality and compliance.
- Operated kitchen equipment such as slicers, mixers, and ovens under supervision.
- Supported chefs by assembling dishes according to recipes and presentation standards.
- Collaborated with team members to streamline food prep processes during peak hours.
- Learned new cooking techniques and recipe modifications from experienced staff.
- Maintained inventory levels of ingredients to facilitate efficient meal preparation.
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Trained and assisted new kitchen staff members.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
Chef
Crayons Catering
Palm Springs, CA
01.2003 - 11.2011
- Developed and refined recipes to enhance menu offerings and customer satisfaction.
- Oversaw daily kitchen operations, ensuring quality control and compliance with health standards.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
- Implemented cost-saving measures through efficient inventory management and waste reduction strategies.
- Collaborated with suppliers to source high-quality ingredients, maintaining strong vendor relationships.
- Innovated seasonal menus based on market trends and customer feedback to drive restaurant popularity.
- Ensured timely meal preparation by coordinating staff roles and managing kitchen workflow effectively.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Conducted regular kitchen audits to identify areas for process improvement and enhance overall efficiency.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Prep Line Cook
Crayons Catering
Palm Springs, CA
01.2003 - 11.2011
- Prepared ingredients by washing, chopping, and measuring to ensure quality standards.
- Operated kitchen equipment including mixers, slicers, and ovens for efficient meal preparation.
- Maintained cleanliness of workstations to comply with health and safety regulations.
- Collaborated with chefs to streamline food prep processes and enhance kitchen efficiency.
- Provided excellent customer service by swiftly addressing any concerns or special requests from guests regarding dietary restrictions or preferences.
- Demonstrated adaptability during peak hours by efficiently handling high-volume orders without compromising quality or speed of service.
- Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
- Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Implemented best practices for food storage and preservation to minimize waste and maintain freshness.
- Coordinated with team members to ensure timely delivery of meals during peak service hours.
- Monitored inventory levels and assisted in ordering supplies as needed for seamless operations.
- Trained new staff on proper food handling techniques and kitchen procedures.
Catering Chef
Convention Center
Palm Springs, CA
01.1996 - 12.2003
- Prepared diverse menu items for large-scale events, ensuring high standards of taste and presentation.
- Collaborated with event planners to customize catering options based on client preferences and dietary restrictions.
- Managed food inventory, minimizing waste through efficient stock rotation and storage practices.
- Trained kitchen staff on food safety regulations and proper cooking techniques to maintain compliance.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Crafted exciting catering options for clients.
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Monitored kitchen operations to ensure quality control and adherence to health and safety guidelines.
- Built strong relationships with vendors to secure high-quality ingredients at competitive prices for events.
- Implemented streamlined processes for meal preparation, enhancing overall kitchen efficiency during peak service times.
- Assisted in the development of seasonal menus that highlighted local ingredients and culinary trends.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
- Trained and mentored junior chefs, elevating their culinary skills and performance levels.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Managed food inventory effectively, reducing waste and minimizing food costs.
Cook Shift Leader
Crayons Catering
Palm Springs, CA
01.2003 - 11.2011
- Supervised kitchen operations to ensure food quality and safety standards were met consistently.
- Trained new staff on food preparation techniques and proper sanitation practices.
- Coordinated meal service during peak hours, optimizing workflow for efficiency.
- Developed daily prep lists to streamline kitchen tasks and reduce waste.
- Monitored cooking processes to enhance flavor profiles and presentation standards.
- Led team meetings to discuss menu changes and address operational challenges.
- Implemented inventory management procedures to maintain adequate stock levels.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Collaborated with management on special events, ensuring seamless execution of catering services.
- Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
- Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
- Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
- Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
- Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Skills
- Customer service
- Knife handling expertise
- Meat weighing and labeling
- Meat cutting
- Safety practices
- Meat preparation
- Safe food handling
- Maintaining sharp tools
- Customer service abilities
- Meat cutting precision
- Product presentation
- Concentration
- Deboning techniques
- Deboning meat
- Sanitation procedures
- Meat inspection
- Grinding and mincing
- Management
- Sanitation practices
- Machinery maintenance
- Inventory processing
- Waste reduction
- Food presentation
- Adaptability to change
- Supplies maintenance
- Temperature control
- Marinating meats
- Efficient precision
- Recipe development
- Dexterity
- Food safety
- Meat packaging
- Weighing, measuring & estimating
- Storage temperature monitoring
- Multitasking and prioritization
- Following regulations
- Portion sizing
- Teamwork and collaboration
- Knife skills
- Product packaging
- Weight calculations
- Quality assurance
- Food production
- Health code compliance
Languages
Spanish
Full Professional
English
Elementary
Timeline
Butcher
True Food Kitchen
02.2011 - 06.2025
Prep Cook
True Food Kitchen
02.2011 - 06.2025
Chef
Crayons Catering
01.2003 - 11.2011
Prep Line Cook
Crayons Catering
01.2003 - 11.2011
Cook Shift Leader
Crayons Catering
01.2003 - 11.2011
Catering Chef
Convention Center
01.1996 - 12.2003