Juan Carlos Hernandez

Personal information:

Address: **** *. ***** *******, *******, Tx 77079

Email: ad4x76@r.postjobfree.com

Phone: 346-***-****

DOB: 11/09/1988

Professional Objectives: To constantly improve myself by working hard, applying my knowledge and skills to any situation.

Background:

I attended Elsik High school in Houston Texas; I have been working in the industry for over 10 years. What sets me apart from the other applicants is that I have worked in professional kitchens since I was 16 years old. I’ m a people person, love to cook and I’ m very passionate about the culinary world. I want to reach new goals in different areas of the food and beverage industry.

Qualifications and skills

Computer skills: typing, able to work on most software applications.

Languages Spoken: Spanish, English, French.

Other skills: Multitasking, problem solving, team leader, adaptive learner.

Education (2009 – 2014)

INSTITUTO CULINARIO DE MÉXICO/ Campus Puebla Licenciatrura en Gastronomia (Bachelors in gastronomy) International cuisine, mixology, enology, ice carving, marketing g, business planning, French, accounting, employee management, sanitation, menu planning, and banquet coordinating.

Professional Experience:

From August 2019 – Present

Whiskey cake, Front burner Restaurant group.

As an Executive Chef I am responsible for overseeing kitchen staff and ensuring the quality of food items. Hiring and training employees. Developing unique and cuisine-appropriate menus, staying current on developing trends in the restaurant industry, Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations, monitoring inventory and purchasing supplies and food from approved vendors. Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery, Identifying, and introducing new culinary techniques, and following proper procedures to ensure an optimal product.

From June 2018 – August 2019

Executive Sous chef Fig and olive

Manage a day-to-day operation of the kitchen, coordinate food production and ensure the highest level of food quality, taste, and presentation. Assist in food preparation, maintain consistent high quality, presentation and expedite. Controlling food costs by assisting in training kitchen staff on the proper methods of food preparation and handling. Establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen anticipate trends, enact approved profit-oriented and cost saving ideas/activities. Conduct daily stand-up meetings with cooks and servers.

From June 2016 - June 2018

Sous Chef Smith and Wilensky restaurant group INC.

Manage a day-to-day operation of the kitchen, coordinate food production and ensure highest level of food quality, taste, and presentation. Assist in food preparation, maintain consistent high quality, presentation and expedite. Controlling food costs by assisting in training kitchen staff on the proper methods of food preparation and handling. Establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen anticipate trends, enact approved profit-oriented and cost saving ideas/activities. Conduct daily stand-up meetings with cooks and servers.

From August 2015 - June 2016

Executive Sous Chef Doubletree Hotel by Hilton Houston, Tx

Lead both AM and PM a la carte teams, maintain the part of prod use in the production cooler by placing a daily order at the end of the shift, ran the kitchen ’ s daily operations, creation of lunch specials and the soup du jour, conduct daily stand up meetings with cooks and servers, e-mail a daily closing report, check inventory and email order, de flop, write, and cost recipes, assist in developing menu changes, train incoming cooks for the a la carte line, maintain station dig rams, recipe binder, and temperature logs, fill out manager time she met for payroll every other week.

From June 2004 - August 2014

Cook Pappadeaux’ s Seafood Kitchen Houston, Tx

Working the line in all types of positions, grill, sauteé, fry stations, window, back up and expediting.

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