Raymundo Calderon
Garland,TX
Summary
Pragmatic individual with the passion to thrive in high-volume food environments. Offering exceptional expertise as a Wok Cook, including skills in sautéing, deep frying and stir-frying. Ready to take on a new cooking-oriented position with a great restaurant. Driven Wok Cook effectively trained and well-versed in preparing ahead of time for busy periods. A skilled and talented individual trained in various Asian-centered cuisines. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
4
4
years of professional experience
Work History
Wok Cook
Panda Express
03.2023 - Current
- Prepared dumplings, stir-fries, meats and noodles.
- Chopped vegetables and cut meat to prepare for dinner hour.
- Operated wok containing oil and using high heat level carefully to avoid burns and injuries.
- Delivered meals made from high-quality ingredients using attractive plating techniques.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Organized server tickets to expedite food orders.
- Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
- Notified kitchen manager of shortages to maintain inventory.
- Performed thorough quality checks of food plating and presentation.
- Prepared sauces and garnishes to complement sauteed menu items.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Set up and maintained saute station to facilitate kitchen operations.
- Leveraged scales, dishers and ladles to monitor portion control.
- Cleaned and sanitized work areas, utensils and equipment.
- Followed company recipes and production standards to satisfy customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Lead Cook
Aramark
08.2019 - 05.2023
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Took over line positions in event of emergency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
Line Cook
Grand Lux Cafe
09.2020 - 05.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Skills
- Annual Performance Reviews
- Prepare Food Batches
- Credit Card Transaction Processing
- Station Standards and Procedures
- Sauteing
- Cooking Methods
- Kitchen Operations
- Clean Fryers and Grills
- Adaptable and Flexible
- Product Weighing and Labeling
- Health Inspections
- Kitchen Utensils
- Recipe Development
- Food-Borne Illness Prevention
- Surface Work
- Proper Food Storage
- Proper Storage Procedures
- Wok Usage
- Equipment Preparation
- Service Quality
- Cutting Techniques
- Food Safety Standards
- Kitchen Organization
- Brand Loyalty
- Restaurant Operation
- Safe Work Practices
- Sauté and Grill Tasks
- Facility Policies and Procedures
- Customer Experience
- Supply Restocking
- Collaborative Relationships
- Minimize Waste
- Procedure Preparation
- Portion Control
- Effective Planning
- Preparing Garnishes
- Regulatory Standards
- High-Volume Environments
- Sauce Development
- Special Events and Catering
- Safe Handling Standards
- Work Assignments
- Corporate Standards
- Food Readiness Testing
- Kitchen and Food Safety
- Rotate Stock
- Safe Equipment Operation
- Hot and Cold Food Preparation
- Cash Register Operation
- Asian Cuisines
- Hot Oil Safety
- Production Preparation
- Kitchen Equipment Usage
- Sanitize Surfaces
- FOH Support
- Temperature Control
- Food Rotation
- Preservation Methods
- Food Allergy Knowledge
- Order Supplies
Languages
Spanish
Native or Bilingual
Timeline
Wok Cook
Panda Express
03.2023 - Current
Line Cook
Grand Lux Cafe
09.2020 - 05.2021
Lead Cook
Aramark
08.2019 - 05.2023
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