Raymundo De La Torre-Rios
Pacoima,CA
Summary
Experienced in prepping and cooking different kinds of dishes. Fast learner. Experienced Food Service Manager with a proven ability to manage all facets of food service operations. Proficient in staff supervision, inventory management, and budget control to optimize efficiency and profitability. Skilled in upholding stringent standards of food quality, safety, and customer satisfaction. Adept leader capable of inspiring and guiding teams to hit goals.
Overview
23
23
years of professional experience
Work History
Food Service Manager
LA CAFE (LAUSD)
Sherman Oaks, CA
11.2023 - Current
- Maintained records of food inventory, supplies, and equipment.
- Monitored quality of dishes served by tasting them periodically throughout the day.
- Provided ongoing training for new employees on safe food handling practices.
- Ensured proper portioning and serving of meals according to established standards.
- Monitored employee performance and provided feedback for improvement opportunities.
- Assigned tasks and monitored progress of all kitchen personnel.
- Resolved customer complaints promptly in a professional manner.
- Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Implemented cost-saving initiatives such as reducing waste and utilizing leftovers effectively.
- Developed and implemented standard operating procedures for food service staff.
- Performed routine maintenance checks on all kitchen equipment including ovens, stoves, refrigerators.
- Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
- Managed inventory and rotated food products in storage to avoid spoilage and waste.
- Delegated work to staff, setting priorities and goals.
CALABASAS COUNTRY GOLF CLUB
CALABASAS GOLG COUNTRY CLUB
CALABASAS, CA
01.2005 - Current
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Replenished food items from inventory and rotated ingredients.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Managed portion control using correct utensils during preparation and plating.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
EXECUTIVE CHEF
SPORTSMENS LODGE EVENT CENTER
STUDIO CITY
05.2012 - 04.2019
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Coordinated with front-of-house staff regarding reservations and table management.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Tracked sales figures for each dish served in order to identify popular items.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Created daily specials based on seasonal ingredients and customer feedback.
- Controlled labor costs through effective use of staff scheduling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Provided guidance and support for Sous Chefs during peak service hours.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored quality, presentation and quantities of plated food across line.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
COOK
MAGGIANOS LITTLE ITALY
LOS ANGELES
10.2001 - 05.2012
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Adhered to food safety standards when storing and preparing foods.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Used standardized recipes and other instructions to prepare food.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Followed established procedures and requirements for safe food handling, storage and service.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Education
Some College (No Degree) - Child Development
LAVC
LOS ANGELESSkills
- Hiring procedures
- Purchasing
- Portion Control
- Team Development
- Service records
- Health Inspections
- Staff Leadership
- Ordering Supplies
- Quality Control
- Customer Service
- Food presentation
- Cost controls
- Sanitation Standards
- Staff Supervision
- Waste Reduction
- Recipe creation
- Cost Control
- Performance Evaluations
Languages
Spanish
Professional
Timeline
Food Service Manager
LA CAFE (LAUSD)
11.2023 - Current
EXECUTIVE CHEF
SPORTSMENS LODGE EVENT CENTER
05.2012 - 04.2019
CALABASAS COUNTRY GOLF CLUB
CALABASAS GOLG COUNTRY CLUB
01.2005 - Current
COOK
MAGGIANOS LITTLE ITALY
10.2001 - 05.2012
Some College (No Degree) - Child Development
LAVC
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