Richard Sanchez
Davenport,FL
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing an efficient team. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience as I excel in a world-class organization. Dedicated to food safety, customer service best practices and quality food service.
Overview
29
29
years of professional experience
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.
Education
Certification - Hospitality And Tourism Management
03.2020
Certification - Management of Operations
01.2019
Certificate - Culinary Arts
05.2005
Skills
- Staff Supervision
- Customer Service
- Budget Development
- Proper Food Storage
- Vendor Relations
- Opening and Closing Procedures
- Plating and Presentation
- Kitchen Sanitation
- ServSafe Certification
- Multitasking and Organization
- Production Line Management
- Purchasing and Receiving
- Time Management
- Works Well Under Pressure
- Food Preparation
Timeline
Assistant Sous Chef - Walt Disney World Resort
07.2021 - Current
Line Cook - The Ben, Marriott Hotel
02.2020 - 07.2020
Line Cook - Hilton
02.2019 - 02.2020
Line Cook - EAU, Temple Orange
09.2018 - 02.2019
Line Cook - Beach Club, The Breakers Resort
08.2010 - 09.2011
Jr Sous Chef - The Crescent Court, A Rosewood Hotel
07.2007 - 08.2009
Line Cook - The Mansion on Turtle Creek, A Rosewood Hotel
06.2005 - 07.2007
Line Cook - Echo, The Breakers Hotel/Resort
04.2004 - 06.2005
Enlisted Marine - U.S. Marine Corps
08.1995 - 08.1999
Florida Atlantic University - Certification, Hospitality And Tourism Management
Hilton University - Certification, Management of Operations
The Art Institute of Fort Lauderdale Inc - Certificate, Culinary Arts