Yasmin Diaz
Woodside,NY
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Sous
STK Downtown
Manhattan, NY
09.2024 - Current
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Checked quality of food products to meet high standards.
Junior Sous Chef
Red Eye Grill
Manhattan, NY
06.2021 - 08.2024
- I started as a line cook working on GM, Saute and Grill station And when they gave me the opportunity to grow in the industry I went up as a junior Sous chef learning from how to order with the vendors doing inventory, recipes preparation etc.
- I like to work as team
Line Cook
Nusr-Et Steakhouse
Manhattan, NY
02.2020 - 06.2022
- Salad station, grill and sides station
- Helping on everything that chef told me to do and working as a team
Line Cook / Sous Chef
GATO
02.2017 - 06.2019
- Ability to work as part of a team.
- Started as a line cook, learned every station from oven, fry, grill and Possessing excellent saute.
- Did all sauces from scratch following the recipe that was given to us by the chef, as time went by I kept moving up in the kitchen and my work was acknowledged and was offered the sous chef position.
- Once I became a sous chef i had a lot of responsibilities from managing employee hours to doing inventory and calling vendors to place orders that were needed by the restaurant.
- Most important was making sure that all food was coming out in a timely manner and double checking it was tasteful and presentable.
- Currently looking for a suitable sous chef/line cook position
Line Cook
BR Guest company
01.2016 - 02.2017
- Worked in BR Guest company before, worked with the chef at a previous location had his trust.
- Worked the hot line from grill, saute and taco station to the cold line from salads and desserts.
- Also helped expedite the line pulling down plates from the window and making sure they went out correctly out to the dining room.
Line Cook / Expo
Roccos Tacos & Tequila Bar
11.2014 - 02.2016
- Opened up this new restaurant.
- Got offered the opportunity to begin a new project and see how a restaurant works its way from the bottom.
- Learned to cook every menu on the dish also pitched in some ideas to the chef's.
- Worked every station on the line and helped out wherever it was needed.
Line Cook
Dos Caminos Meatpacking District
04.2012 - 11.2014
- Company Overview: (Mexican Cuisine)
- First kitchen job ever.
- Started in guacamole station making guacamole from scratch for over 700 guests a night.
- Started learning the pantry station and kept myself motivated.
- Got promoted to pantry and dessert station in less than 6 months.
- On my free time learned how the hot line worked.
- Thanks to the chef's help learned the hot station.
- Worked tortilla hot station and taco station.
- Was cooking tacos and prepping for the station.
- This is where I knew I loved the kitchen.
- (Mexican Cuisine)
Cashier/Prep/Line Cook
Gabrielas Taqueria
- A small taqueria in a food mall, where my responsibilities began from prepping food to serving customers orders and also taking care of the register.
Pastry
Keen's Steakhouse
- Worked side by side with the pastry chef and helped make all recipes for the desserts that were being served in the restaurant.
Education
High school or equivalent -
Skills
- Chef
- Kitchen Experience
- Banquet Experience
- Kitchen Management Experience
- Food Preparation
- Culinary Experience
- Food Safety
- Restaurant Experience
- Supervising Experience
- Food Production
- Friendly, positive attitude
- Organization
- Multitasking
- Scheduling
- Quick learner
Certification
Food Handler, ServSafe
Timeline
Sous
STK Downtown
09.2024 - Current
Junior Sous Chef
Red Eye Grill
06.2021 - 08.2024
Line Cook
Nusr-Et Steakhouse
02.2020 - 06.2022
Line Cook / Sous Chef
GATO
02.2017 - 06.2019
Line Cook
BR Guest company
01.2016 - 02.2017
Line Cook / Expo
Roccos Tacos & Tequila Bar
11.2014 - 02.2016
Line Cook
Dos Caminos Meatpacking District
04.2012 - 11.2014
Cashier/Prep/Line Cook
Gabrielas Taqueria
Pastry
Keen's Steakhouse