RAYMOND SOLORZANO-POCASANGRE
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
9
9
years of professional experience
1
1
Certification
Work History
SOUS CHEF
PYRAMID CAFE; LAS VEGAS NV
05.2022 - Current
- Check and inspect the whole kitchen and communicate with my team about anychanges
- Responsible for room service orders and dining room orders
- Must be consistent as a teamwith strong communication, regarding coupons or VIP's that we get sometimes which weconsider the GM's from different outlets of the casinos
- Consistently watch food cost and labor hours
- Help with orders and sending hot SOS notices if anything needs fixed or replaced
- Help with closing duties, check if everything is turned off properly, all temperature logssigned and turned in, all walk ins are locked up, leaving a prep list ready for my team thenext day
- Send out flash reports to the management team to inform how the day went andexpectations for the next.
CAP PROGRAM
MGM RESORTS; LAS VEGAS NV
07.2022 - 01.2023
- Management in training: Assisted in multiple restaurants to study different types of kitchens fromfast food, casual dining, banquets and fine dining
- Observe and study the kitchen's style of cuisine, ordering strategies with food costs, andteam organization skills
- Learn to adapt quickly and work on networking skills to keep up with rotations in allkitchens.
LINE COOK
SPAGO, LAS VEGAS NV
04.2018 - 07.2022
- Mastered stations, such as Raw Bar, Prep, Pasta, Pizzas, Pantry Station, and Butchery ofmeat, poultry, and fish
- Inspect the station for produce on hand, then focus on the prep list for service
- Manage time wisely to meet kitchen requirements before and during service
- Properly close the station, by keeping it sanitized, organized, and shutting everything offfor the next day.
SOUS CHEF
RIVEA ; LAS VEGAS NV
01.2022 - 05.2022
- As an opener, check all walk-ins, look for expired labels, quality of produce, anything thatneeds to be consolidated, and organized
- Check the hot line to make sure everything is functional and if the restaurant was closed correctlythe night before
- Check emails for any updates, reservations, or buy out events coming up in order toproperly organize with the team to make sure we are prepared
- Assist the prep team until service starts then move to the Pass to expedite on the line.
LINE COOK
LUPO
11.2016 - 03.2018
- Set up the line for service of over 400 covers.
- Make family meal for coworkers and the management team
- Assist butcher carving into tomahawks, and Frenching lamb chops, to cleaning, gutting, andportioning 30 pounds tunas/ swordfish
- Ma
- Make over 1,200 meatballs from scratch by grinding 60lbs of beef and pork
- Help the pantry make salad dressings, aiolis, and complete table orders.
PREP COOK
SOLARO
03.2016 - 10.2016
- Opened the restaurant by cleaning, stocking, organizing, prepping, checkinginventory, and preparing the front line
- Preset to-go orders for the bar window to easethe labor on my team and speed up the service for our customers.
FRONT LINE, BEAUTY & ESSEX
04.2016 - 08.2016
- Prepped food for service of 1,400 people or more a night
- Set a schedule for who wouldorganize walk-ins and shelves
- Cooked and prioritized prep for the next day with myteammate to streamline and support the next day's operations.
PANTRY COOK
12.2014 - 12.2015
- WINDS CAFE; YELLOW SPRINGS, This kitchen helped me open my eyes to prepare me for a fine dining setting
- My responsibilitiesdid not stay in just one station
- It started as prep station, serve salads anddesserts and cheese plates; Moved to sauté, prep station, cook fish, pasta, and vegetables,organize the station, clean the kitchen, stock up reach-ins in each station, count inventory,weekly kitchen maintenance; and finally moved to grill and prep, worked every stationduring, “Floater”.
Skills
- Skilled with knives, butchery, hot-line, and cold food
- Coaching and Mentoring
- Bilingual
- Create Recipes
Certification
- CAP Training - June 2022- January 2023
Languages
Spanish
Native or Bilingual
Timeline
CAP PROGRAM
MGM RESORTS; LAS VEGAS NV
07.2022 - 01.2023
SOUS CHEF
PYRAMID CAFE; LAS VEGAS NV
05.2022 - Current
SOUS CHEF
RIVEA ; LAS VEGAS NV
01.2022 - 05.2022
LINE COOK
SPAGO, LAS VEGAS NV
04.2018 - 07.2022
LINE COOK
LUPO
11.2016 - 03.2018
FRONT LINE, BEAUTY & ESSEX
04.2016 - 08.2016
PREP COOK
SOLARO
03.2016 - 10.2016
PANTRY COOK
12.2014 - 12.2015
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