Summary
Overview
Work History
Skills
Languages
Timeline
GeneralManager
Ricardo Serrano

Ricardo Serrano

San Diego,CA

Summary

Driven and detail-oriented professional with a proven track record at Nozomi Sushi La Jolla, enhancing kitchen efficiency and guest satisfaction through expert garnishing techniques and exceptional teamwork. Achieved near-perfect customer satisfaction scores by leveraging strong food preparation skills and a collaborative approach, significantly contributing to menu development and waste reduction initiatives. Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit. 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. Meticulous individual skilled in different cooking techniques with good understanding of food safety standards. Flexible with stamina to work in fast-paced environment. Creative cook with extensive experience in high-volume restaurant environments. Outstanding management skills with strong knowledge of food safety and sanitation practices. Efficient and committed to delivering excellent customer service. Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.

Overview

6
6
years of professional experience

Work History

Prep Line Cook

Nozomi Sushi La Jolla
07.2024 - Current
  • Streamlined kitchen operations for efficiency by maintaining organized workstations and keeping inventory up to date.
  • Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.
  • Participated in weekly meetings with the culinary team to discuss menu changes, specials, and areas for improvement.
  • Collaborated with the head chef to create innovative menu items, resulting in increased guest satisfaction.
  • Consistently met strict deadlines for meal preparation during busy shifts, contributing to timely service delivery.
  • Supported inventory management efforts through accurate tracking of supplies and placing timely orders with suppliers as needed.
  • Promoted a culture of continuous improvement by actively seeking feedback from colleagues and implementing enhancements in cooking techniques.
  • Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
  • Received consistent positive feedback from customers for exceptional dish presentation and taste quality.
  • Maintained a comprehensive knowledge of ingredients used in each dish to confidently answer customer inquiries about allergens or modifications.
  • Showcased creativity in garnishing dishes, enhancing their visual appeal and attracting more customers to try them out.
  • Provided excellent customer service by swiftly addressing any concerns or special requests from guests regarding dietary restrictions or preferences.
  • Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
  • Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
  • Enhanced customer satisfaction by preparing and presenting high-quality dishes on time.
  • Contributed to a positive working atmosphere, fostering teamwork among kitchen staff for seamless service delivery.
  • Reduced food waste by implementing proper storage techniques and monitoring expiration dates.
  • Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
  • Demonstrated adaptability during peak hours by efficiently handling high-volume orders without compromising quality or speed of service.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Planned menus to estimate food and labor costs, ordering accurate quantities of ingredients and supplies.
  • Trained and assisted new kitchen staff members.
  • Identified inefficiencies leading to improved productivity.
  • Collaborated with the head chef to create seasonal menus and special dishes, offering more variety and selections to customers.
  • Controlled food cost and waste by selecting and using correct ingredients and amounts.
  • Created new recipes and updated existing ones to reflect changing trends and customer preferences.
  • Addressed and resolved customer complaints to increase trust and satisfaction.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Communicated with vendors to negotiate prices for bulk ingredients and reduce costs.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • 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.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Developed innovative, creative menu items and recipes.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Managed inventory and ordered food and supplies to maintain adequate stock.

BOH Line Cook

Cross Street Chicken & Beer
05.2024 - Current
  • Maintained high standards of cleanliness, resulting in a consistently top-rated health inspection score.
  • Assisted in inventory management, accurately tracking stock levels and placing orders as needed.
  • Enhanced kitchen efficiency by streamlining food preparation processes and organizing workstations for optimal performance.
  • Trained new hires, fostering a positive team environment and contributing to overall staff development.
  • Demonstrated versatility in cooking styles, adapting quickly to different menu offerings or specials as required.
  • Supported restaurant revenue growth by participating in promotional events and catering services when necessary.
  • Safely operated kitchen equipment, minimizing accidents and maintaining a secure work environment.
  • Contributed to cost control measures through careful portioning of ingredients and preventing unnecessary waste.
  • Reduced food waste through proper storage techniques and timely utilization of ingredients.
  • Provided excellent customer service by accommodating special dietary needs and addressing concerns promptly.
  • Ensured consistent taste and quality by adhering to standardized recipes and carefully measuring ingredients.
  • Effectively communicated with front-of-house staff members on order modifications or allergy concerns for guest satisfaction.
  • Helped establish a positive work culture among kitchen staff by actively participating in team meetings and offering constructive feedback for improvement.
  • Efficiently rotated through various stations within the kitchen, demonstrating adaptability and strong proficiency at each position.
  • Proactively addressed equipment malfunctions, ensuring minimal disruption to meal service operations.
  • Managed time effectively, prioritizing tasks to ensure prompt meal service during peak hours.
  • Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
  • Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
  • Collaborated with fellow cooks to develop new menu items, increasing customer satisfaction and repeat business.
  • Raised the level of presentation quality by focusing on detail-oriented plating techniques for each dish served.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Grilled meats and seafood to customer specifications.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Plated and presented all dishes to match established restaurant standards.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • 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.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Developed innovative, creative menu items and recipes.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.

Line Cook

Broken Yolk Cafe
01.2023 - 02.2024
  • Prepared sauces and garnishes to complement sauteed menu items.
  • Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
  • Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
  • Organized server tickets to expedite food orders.
  • Maintained neat appearance and clean uniform to project professionalism to customers.
  • Leveraged scales, dishers and ladles to monitor portion control.
  • Notified kitchen manager of shortages to maintain inventory.
  • Set up and maintained saute station to facilitate kitchen operations.
  • Performed thorough quality checks of food plating and presentation.
  • Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
  • Covered, dated, rotated and properly stored food items to preserve quality and freshness.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • 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.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Developed innovative, creative menu items and recipes.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.

Line Cook

Zen Modern Asian Bistro
02.2019 - 07.2023
  • Increased production efficiency by implementing lean manufacturing principles and streamlining processes.
  • Designed safety equipment training programs and trained over Number new employees.
  • Assisted in recruitment efforts to bring on new talent that contributed to overall team success.
  • Boosted employee morale, recognizing individual achievements and fostering a positive work environment.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Grilled meats and seafood to customer specifications.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
  • Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Plated and presented all dishes to match established restaurant standards.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • 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.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Developed innovative, creative menu items and recipes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Assisted in developing new menu items to reflect restaurant's style and standards.

Lead Line Cook

Mein St. Asian Kitchen
02.2019 - 07.2023
  • Grilled meats and seafood to customer specifications.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Handled portion control activities according to specified instructions provided by chef.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
  • Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
  • Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
  • Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
  • Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
  • Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
  • Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
  • Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
  • Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
  • Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
  • Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
  • Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Plated and presented all dishes to match established restaurant standards.
  • Followed company recipes and production standards to satisfy customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Cleaned and sanitized work areas, utensils and equipment.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Operated grills, fryers and ovens to cook food items.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Learned new menu offerings and options easily to assist customers with selecting items.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and assisted new kitchen staff members.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
  • Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
  • Received and stored food supplies, raw materials and other ingredients.
  • Monitored food temperatures to meet quality and safety standards.
  • Identified inefficiencies leading to improved productivity.
  • Suggested actionable improvements to streamline training procedures.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
  • Communicated with management on food inventory stock to request order placement.

Skills

  • Garnishing Techniques
  • Sanitation Practices
  • Food Preparation
  • Allergen awareness
  • Cooking techniques
  • Braising Techniques
  • Frying techniques
  • Meat Cutting
  • Stock Rotation
  • Knife Skills
  • Plating techniques
  • Food presentation
  • Temperature Control
  • Menu Planning
  • Waste Reduction
  • Poaching techniques
  • Grilling Techniques
  • Portion Control
  • Roasting Techniques
  • Steaming Techniques
  • Sautéing Techniques
  • Pastry Rolling
  • Stir-Frying Techniques
  • Fruit Slicing
  • Ingredient Identification
  • Seasoning Techniques
  • Catering Assistance
  • Deep-frying techniques
  • Pan-Frying Techniques
  • Broiling Techniques
  • Vegetable Chopping
  • Simmering techniques
  • Dough Kneading
  • Hot Food Preparation
  • Marinating techniques
  • Special diet accommodations
  • Cleaning and organization
  • Highly motivated
  • Active listener
  • Teamwork and Collaboration
  • Kitchen Organization
  • Safe Food Handling
  • Customer Service
  • Chopping vegetables
  • Efficient multitasking
  • Time Management
  • Following Instructions
  • Attention to Detail
  • Food handling
  • Dependable and reliable
  • Heavy Lifting
  • Kitchen Equipment Operation
  • Team Collaboration
  • Inventory Stocking
  • Kitchen Operations
  • Ingredient Preparation
  • Cutting techniques
  • Flexible Schedule
  • Food Storage
  • Quick-learning
  • Food Processing
  • Food spoilage prevention
  • Interpersonal Communication
  • Menu Memorization
  • Recipes and menu planning
  • Performance Improvement
  • Food inspection
  • Sauce preparation
  • Order delivery practices
  • Ingredient inspection
  • Temperature Monitoring
  • Workstation Maintenance
  • Recipe Adherence
  • Operations Support
  • Equipment Sanitation
  • Food Safety
  • Sanitization
  • Cleaning procedures
  • Collaboration and Teamwork
  • Leadership and Decision Making
  • Organizational Skills
  • Adaptability and Flexibility
  • Self Motivation

Languages

Spanish
Native or Bilingual

Timeline

Prep Line Cook

Nozomi Sushi La Jolla
07.2024 - Current

BOH Line Cook

Cross Street Chicken & Beer
05.2024 - Current

Line Cook

Broken Yolk Cafe
01.2023 - 02.2024

Line Cook

Zen Modern Asian Bistro
02.2019 - 07.2023

Lead Line Cook

Mein St. Asian Kitchen
02.2019 - 07.2023

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Ricardo Serrano