Richard Sanchez

Work History

Assistant Sous Chef

Walt Disney World Resort

Lake Buena Vista, FL

07.2021 - Current

Participated in menu planning meetings with other chefs.
Developed recipes for new dishes in collaboration with the Sous Chef.
Prepared meals for special occasions or large groups when necessary.
Performed quality control checks throughout the day to ensure that all dishes meet high standards of taste and presentation.
Reviewed invoices from vendors to ensure accuracy of orders.
Conducted daily line-up meetings with kitchen staff to review specials, upcoming events.
Assisted the Sous Chef in preparing and presenting high-quality dishes to customers.
Trained new kitchen personnel on job duties and responsibilities.
Supervised kitchen food preparation in demanding, high-volume environments.

Line Cook

The Ben, Marriott Hotel

West Palm Beach, FL

02.2020 - 07.2020

Kept stations stocked and ready for use to maximize productivity.
Cooked multiple orders simultaneously during busy periods.
Followed proper food handling methods and maintained correct temperature of food products.
Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Maintained consistent quality and high accuracy when preparing identical dishes every day.

Line Cook

Hilton

West Palm Beach, FL

02.2019 - 02.2020

Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Kept stations stocked and ready for use to maximize productivity.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Followed proper food handling methods and maintained correct temperature of food products.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Line Cook

EAU, Temple Orange

Lantana, FL

09.2018 - 02.2019

Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Set up and performed initial prep work for soups, sauces and salads.
Coordinated orders to expedite food from kitchen according to cook time and delivery time.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Executed proper techniques when preparing menu item ingredients.

Line Cook

Beach Club, The Breakers Resort

Palm Beach, FL

08.2010 - 09.2011

Assisted in food inventory and control while properly receiving and storing delivered items.
Set up workstations with needed ingredients, utensils and cooking equipment.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Maintained consistent quality and high accuracy when preparing identical dishes every day.

Jr Sous Chef

The Crescent Court, A Rosewood Hotel

Dallas, TX

07.2007 - 08.2009

Managed purchasing of supplies and ingredients for normal operations and special events.
Supervised kitchen food preparation in demanding, high-volume environments.
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Checked food portioning for optimal presentation and cost control.

Line Cook

The Mansion on Turtle Creek, A Rosewood Hotel

Dallas, TX

06.2005 - 07.2007

Maintained cleanliness and organization of line workstations.
Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
Safely operated ovens, grills and other kitchen equipment to minimize accidents.
Used slower times to clean kitchen surfaces and equipment and restock supplies.
Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.

Line Cook

Echo, The Breakers Hotel/Resort

Palm Beach, FL

04.2004 - 06.2005

Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Set up workstations with needed ingredients, utensils and cooking equipment.
Cooked multiple orders simultaneously during busy periods.
Followed proper food handling methods and maintained correct temperature of food products.
Assisted in food inventory and control while properly receiving and storing delivered items.
Grilled and deep fried various foods from meats to potatoes.

Enlisted Marine

U.S. Marine Corps

San Diego, CA

08.1995 - 08.1999

Managed and maintained a well-balanced team environment
Demonstrated self-reliance by meeting and exceeding workflow needs.
Handled delegated tasks.
Recognized by management for providing exceptional customer service.
Juggled multiple projects and tasks to ensure high quality and timely delivery.
Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.

Summary

Overview

Work History

Assistant Sous Chef

Line Cook

Line Cook

Line Cook

Line Cook

Jr Sous Chef

Line Cook

Line Cook

Enlisted Marine

Education

Certification - Hospitality And Tourism Management

Certification - Management of Operations

Certificate - Culinary Arts

Skills

Timeline

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