Summary
Overview
Work History
Education
Skills
Languages
Affiliations
Certification
Timeline
Generic

Raymon Agno

Thornton,CO

Summary

Dedicated chef with the ability to both teach others and excel at my own duties. Willing to learn and impart knowledge that I have garnered through my many years in the industry. Adept at working unsupervised and taking initiative as to make services smooth day in and day out.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Sous Chef

The Greenbriar Inn
Boulder, CO
04.2023 - Current
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Ensured proper food safety standards were met at all times.
  • Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
  • Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Chef De Partie

Benu SF
San Francisco, CA
01.2022 - 04.2023
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Worked diligently to maintain the restaurants 3 Michelin Star distinction.
  • Supervised food preparation staff to deliver high-quality results.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Observed food safety and sanitation protocols to reduce germ spread.

Assistant Kitchen Supervisor

Pho Tam Saipan
Saipan, MP
03.2020 - 12.2021
  • Prep and cook Vietnamese food items, as per the restaurants cuisine theme.
  • Inspected kitchen equipment and supplies for cleanliness, functionality and safety in accordance with health regulations.
  • Monitored the performance of kitchen staff; provided feedback on areas of improvement.
  • Resolved customer complaints promptly and efficiently when necessary.
  • Reviewed invoices from vendors for accuracy prior to payment processing.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Sushi Chef

Nihonryori Ryugin
Tokyo, Japan
06.2016 - 01.2020
  • Prepared sushi rolls with fresh ingredients and traditional recipes.
  • Cleaned, cut, and prepared fish for sushi dishes.
  • Organized the kitchen in a clean and sanitary manner to meet health standards.
  • Maintained knowledge of current menu items and specials.
  • Checked temperature of cooked foods regularly to ensure safe consumption levels.

Prep Cook

Jade Dragon
Macau, China
05.2015 - 05.2016
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
  • Stocked kitchen with necessary supplies, including food items and utensils.
  • Organized walk-in coolers and freezers according to established guidelines.
  • Kept the kitchen area clean at all times during shifts.
  • Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.

Line Cook Intern

Xin Rong Ji
Chaoyang, Beijing, China
06.2014 - 05.2015
  • Followed recipes to prepare dishes according to restaurant standards.
  • Set up workstations with all necessary ingredients and cooking equipment.
  • Assisted in the preparation of meals by chopping vegetables, preparing sauces, and marinating meats.
  • Cooked various menu items such as grilled meats, fish, pasta dishes., according to specifications.
  • Informed supervisors about any shortages or discrepancies in orders received from vendors.
  • Assisted in setting up catering events for large groups of people.

Education

Associate of Applied Science - Culinary Arts

Auguste Escoffier School of Culinary Arts
Boulder, CO
06-2024

Skills

  • Spoilage prevention
  • Kitchen Organization
  • Food Processing
  • Food presentation
  • Sanitation Practices
  • Quality Control
  • Staff Coordination
  • Grilling Techniques
  • Menu development
  • Ingredient Preparation

Languages

English
Native/ Bilingual
Tagalog (Philippines)
Native/ Bilingual
Hawaiian
Native/ Bilingual
Khmer
Native/ Bilingual
Korean
Full Professional
Japanese
Full Professional
Russian
Full Professional
Mandarin
Professional
Cantonese
Professional
Vietnamese
Professional

Affiliations

  • Horticulturist
  • Swimming
  • Foreign Currency Collecting
  • Singing

Certification

  • State Food Safety Manager (exp. May 2028)

Timeline

Sous Chef

The Greenbriar Inn
04.2023 - Current

Chef De Partie

Benu SF
01.2022 - 04.2023

Assistant Kitchen Supervisor

Pho Tam Saipan
03.2020 - 12.2021

Sushi Chef

Nihonryori Ryugin
06.2016 - 01.2020

Prep Cook

Jade Dragon
05.2015 - 05.2016

Line Cook Intern

Xin Rong Ji
06.2014 - 05.2015

Associate of Applied Science - Culinary Arts

Auguste Escoffier School of Culinary Arts

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Raymon Agno