Summary
Overview
Work History
Education
Skills
Timeline
Generic

Ronald Hernandez

Stockton,CA

Summary

Knowledgeable [Desired Position] with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.

Overview

2026
2026
years of professional experience

Work History

Valley Brew

Kelly
02.2019 - 02.2026
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Excellent communication skills, both verbal and written.
  • Worked well in a team setting, providing support and guidance.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Organized and detail-oriented with a strong work ethic.
  • Developed and executed innovative seasonal menus to enhance customer dining experiences.
  • Managed kitchen operations, ensuring adherence to food safety and sanitation standards.
  • Supervised culinary team, providing training and mentorship to improve skill levels and efficiency.
  • Collaborated with suppliers to source high-quality ingredients while maintaining budget constraints.
  • Streamlined food preparation processes, reducing waste and optimizing kitchen workflow.
  • Implemented new cooking techniques, increasing dish quality and presentation standards.
  • Conducted regular inventory checks, minimizing shortages and managing food costs effectively.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Led special events catering efforts, coordinating with front-of-house staff for seamless service delivery.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.

Chef

Papapavlos
01.2013 - 03.2018
  • Prepared diverse menu items to ensure high-quality standards and customer satisfaction.
  • Collaborated with kitchen staff to maintain efficient workflow during peak service hours.
  • Implemented food safety protocols to uphold health regulations and minimize risks.
  • Assisted in inventory management, ensuring proper stock levels and freshness of ingredients.
  • Monitored food presentation and portion control to align with restaurant standards and customer expectations.
  • Resolved customer complaints regarding food quality or service promptly to maintain positive dining experiences.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Chef

Buds Seafood
04.2013 - 11.2015
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Resolved customer complaints regarding food quality or service promptly to maintain positive dining experiences.
  • Monitored food presentation and portion control to align with restaurant standards and customer expectations.
  • Assisted in inventory management, ensuring proper stock levels and freshness of ingredients.
  • Implemented food safety protocols to uphold health regulations and minimize risks.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Chef

Mallards Restaurant
1995 - 2013
  • Developed new recipes based on seasonal ingredients, enhancing menu offerings and creativity.
  • Trained junior cooks on preparation techniques and kitchen equipment usage for skill enhancement.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.

Education

High School Diploma -

Stagg Highschool
Stockton Ca
01-1980

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail
  • Effective communications
  • Kitchen operations
  • Team collaboration
  • Grilling techniques
  • Kitchen equipment operation and maintenance
  • Ingredient knowledge
  • Verbal and written communication
  • Frying techniques
  • Kitchen equipment operation
  • Recipes and menu planning
  • Hospitality service expertise
  • Food plating and presentation
  • Allergen awareness
  • Sauce preparation
  • Sanitation guidelines
  • Food pairing
  • Plating techniques
  • Recipe creation
  • Inventory management
  • Workflow optimization
  • Sanitation practices
  • Staff coordination
  • Menu development
  • Banquets and catering
  • Portion and cost control
  • Menu planning
  • Recipe development
  • Made-to-order meals
  • Cost control
  • Menu supervision
  • Performance improvement
  • Culinary expertise
  • Equipment maintenance
  • Vegetarian cooking
  • Food service operations
  • Food spoilage prevention
  • Garnishing techniques
  • New hire training
  • Company quality standards
  • Pantry restocking
  • Seafood preparation
  • Butchery skills
  • Process improvements
  • Forecasting and planning
  • Regulatory compliance

Timeline

Valley Brew

Kelly
02.2019 - 02.2026

Chef

Buds Seafood
04.2013 - 11.2015

Chef

Papapavlos
01.2013 - 03.2018

Chef

Mallards Restaurant
1995 - 2013

High School Diploma -

Stagg Highschool

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Ronald Hernandez