Sergio moctezuma
Santa Ana
Summary
Experienced cook with 10 plus years in resort, hotel, and high volume kitchens. Skilled across all stations, including grill, saute, broiler, bakery, and banquets. Known for reliability, versatility, and strong execution during peak service. Currently seeking a role with growth opportunities, with a long term goal of advancing to Sous Chef.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Cook
Disney's Grand California Resort
05.2024 - Current
- Prepared diverse menu items in high-volume kitchen environment.
- Maintained cleanliness and organization of workstations to ensure food safety standards.
- Assisted team members during peak hours to enhance service efficiency.
- Followed recipes accurately, ensuring consistent taste and presentation of dishes.
- Trained and trusted to work across all outlets of the resort, regularly assigned to high-priority stations due to reliability, versatility, and strong performance.
- Participated in training new staff on culinary techniques and safety practices.
Baker
Santa Ana Country Club
11.2022 - 05.2024
- Prepared a variety of baked goods, ensuring adherence to quality standards and presentation guidelines.
- Operated commercial baking equipment, maintaining cleanliness and safety protocols throughout the process.
- Assisted in inventory management, tracking ingredients and supplies for efficient production scheduling.
- Collaborated with kitchen staff to streamline workflows, enhancing overall efficiency during peak service times.
- Responsible for producing all scratch-made breads for banquets and large-scale events.
- Collaborated directly with the Executive Chef to produce multi-course wine dinner menus, ensuring high-level execution and presentation.
Saute/Grill Cook
Henrys Coastal Cuisine
06.2020 - 11.2022
- Operated grill station to prepare high-quality meals in fast-paced environment.
- Ensured food safety and sanitation standards were consistently met during food preparation and cooking processes.
- Collaborated with kitchen staff to streamline operations and improve meal delivery times.
- Trained new grill cooks on proper cooking techniques and equipment usage to maintain consistency.
- Executed grill and sauté stations during service while overseeing bread production, butchering tasks, and preparation of house-made sauces.
- Cross-trained in all resort outlets, and regularly assigned wherever coverage or skill was needed.
Saute Cook
Big Canyon Country Club
03.2019 - 06.2022
- Prepared a variety of sautéed dishes, ensuring high quality and consistent presentation.
- Collaborated with team members to streamline kitchen operations and improve workflow efficiency.
- Trained new staff on proper cooking techniques and kitchen safety protocols.
- Monitored inventory levels, ensuring timely replenishment of ingredients for menu items.
- Worked on weekly specials with the chefs.
Breakfast Cook / Baker
Rendezvous Cafe & Creperie
02.2020 - 05.2022
- I ran the breakfast station, cooking omelettes, sandwiches, and crepes, while assisting with daily bread production.
- Gained a passion for bread baking through regular involvement in bread production.
Broiler Cook
Newport Beach Country Club
02.2017 - 03.2019
- Operated the broiler station, cooking a wide range of proteins, including lamb chops, NY steaks, Tomahawks, and filet mignon.
- Fabricated proteins.
- Strong communication skills with the hotline.
- We made our own burger buns.
Garde Manger Cook
Balboa Bay Resort
01.2015 - 02.2017
- Prepared and presented cold dishes, ensuring adherence to quality standards and presentation guidelines.
- Collaborated with kitchen staff to streamline food preparation processes and enhance kitchen efficiency.
- Monitored inventory levels, coordinating with suppliers to ensure timely availability of fresh ingredients.
- Trained junior cooks on proper food handling techniques and adherence to safety regulations.
- Eventually, I was trained on broilers in a different outlet, where I learned to cook burgers and steaks.
Education
High School Diploma -
Segerstrom High School
Santa Ana07-2012
Skills
- Grill, Saute and Broiler proficiency
- Basic Butchery
- Scratch bread production & baking
- Sauce and soup preparation
- Breakfast Cookery (omelets, crepes, sauces)
- High volume banquet prep
- Plate presentation and fine dining standards
- Menu execution for wine dinners
- Scratch cooking fundamentals
- Knife skills and speed
- Trusted "go-to cook for coverage across stations
- Food handler certified
Accomplishments
Lead line cook
Certification
Manager food handlers certificate
Languages
Spanish
Full Professional
Timeline
Cook
Disney's Grand California Resort
05.2024 - Current
Baker
Santa Ana Country Club
11.2022 - 05.2024
Saute/Grill Cook
Henrys Coastal Cuisine
06.2020 - 11.2022
Breakfast Cook / Baker
Rendezvous Cafe & Creperie
02.2020 - 05.2022
Saute Cook
Big Canyon Country Club
03.2019 - 06.2022
Broiler Cook
Newport Beach Country Club
02.2017 - 03.2019
Garde Manger Cook
Balboa Bay Resort
01.2015 - 02.2017
High School Diploma -
Segerstrom High School