Raul Presilla
Naples,FL
Overview
5
5
years of professional experience
Work History
Line Cook
Great Wolf Lodge
08.2024 - Current
- 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.
Line Cook
Hyatt
06.2024 - 08.2024
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
Line Cook
Food & Thought
05.2022 - 06.2024
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Line Cook
Ritz-Carlton
02.2024 - 04.2024
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Line Cook
JW Marriott Marco Island
01.2021 - 11.2021
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Education
Master of Science - Lawyer
University Gran Mariscal De Ayacucho
Venezuela 10-2000
Timeline
Line Cook
Great Wolf Lodge
08.2024 - Current
Line Cook
Hyatt
06.2024 - 08.2024
Line Cook
Ritz-Carlton
02.2024 - 04.2024
Line Cook
Food & Thought
05.2022 - 06.2024
Line Cook
JW Marriott Marco Island
01.2021 - 11.2021
Master of Science - Lawyer
University Gran Mariscal De Ayacucho
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