Ryan Sonido
Fallon,NV
Summary
- Dynamic culinary professional with extensive experience at Take Five: Bar & Bistro, recognized for enhancing customer satisfaction through high-quality meal preparation and effective team collaboration. Proven expertise in inventory management and food handling, significantly reducing waste while maintaining exceptional standards of cleanliness and organization. Strong multitasking abilities ensure timely service during peak hours.
- Resourceful former United States Navy CS2 with 7 years of experience as Culinary Specialist providing food service and dining facility management. Accomplished in planning, preparing and serving balanced meals under strict deadlines and budget limitations. Focused on proper food handling, safety procedures and maintaining clean food service and dining environment.
- Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
- Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Flex Cook
Take Five: Bar & Bistro
02.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
Culinary Specialist
US Navy
01.2016 - 02.2023
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary sailors, fostering professional growth and supporting skill development.
- Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Reduced food waste through efficient inventory management and proper rotation of ingredients.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Collaborated with other culinary specialists to create innovative dishes that exceeded customer expectations.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Consistently met strict dietary requirements for guests with allergies or specific preferences by creating customized meal options.
- Streamlined kitchen operations by implementing effective work schedules and delegating tasks appropriately.
- Led menu planning sessions, incorporating feedback from team members to foster sense of ownership and creativity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Education
High School Diploma -
Bristol Eastern
Bristol, CT06.2015
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Strong attention to safe food handling procedures
- Multitasking and organization
- Knife skills
- Kitchen equipment operation and maintenance
- Contamination prevention
- Problem-solving
- Time management
- Team collaboration
- Food storage
- Inventory management
Certification
- ServSafe: Safe Food Handling
Timeline
Flex Cook
Take Five: Bar & Bistro
02.2023 - Current
Culinary Specialist
US Navy
01.2016 - 02.2023
High School Diploma -
Bristol Eastern
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