Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Vincent Dimaano

Los Angeles,CA

Summary

Dynamic kitchen professional with extensive experience at Kazunori / Sugar Fish, excelling in kitchen management and food safety. Proven track record in enhancing kitchen efficiency and fostering teamwork, while implementing innovative menu planning strategies. Adept at training staff and optimizing workflows, resulting in improved service quality and reduced food waste.

Overview

14
14
years of professional experience

Work History

Kitchen Helper

Sushi Nozawa
01.2012 - 08.2015
  • Followed supervisor instructions to complete tasks on time.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Enhanced kitchen efficiency by assisting with meal preparation and ensuring timely food delivery to customers.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.

Kitchen Lead

Kazunori / Sugar Fish
08.2015 - 08.2017
  • Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
  • Fostered a positive work environment, promoting teamwork and open communication among kitchen staff.
  • Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining area.
  • Implemented health and safety protocols to maintain compliance with local regulations and industry best practices.
  • Monitored inventory levels to prevent stock shortages during peak service hours or special events.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Trained new staff on food preparation and safety procedures.

Kitchen Manager

Kazunori / Sugar Fish
08.2017 - 11.2020
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
  • Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
  • Motivated staff to perform at peak efficiency and quality.

Sous Chef

Tam O'Shanter
10.2021 - 12.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.

Line Cook

Universal Studios Hollywood
10.2022 - 12.2023
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Lead Cook

Compass Group USA
01.2024 - Current
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Taught kitchen staff safety protocols and restaurant standards.
  • Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
  • Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
  • Set up and broke down kitchen for service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Education

Central Los Angeles High School #9
Los Angeles

Skills

  • Meal preparation
  • Kitchen management
  • Food safety
  • Kitchen organization
  • Menu planning
  • Menu development
  • Staff coordination

Languages

English
Native or Bilingual
Tagalog
Native or Bilingual
Japanese
Professional Working
Spanish
Limited Working

Timeline

Lead Cook

Compass Group USA
01.2024 - Current

Line Cook

Universal Studios Hollywood
10.2022 - 12.2023

Sous Chef

Tam O'Shanter
10.2021 - 12.2022

Kitchen Manager

Kazunori / Sugar Fish
08.2017 - 11.2020

Kitchen Lead

Kazunori / Sugar Fish
08.2015 - 08.2017

Kitchen Helper

Sushi Nozawa
01.2012 - 08.2015

Central Los Angeles High School #9

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Vincent Dimaano