Cook

Luis Soto Arce

Email: ********@***************.***

Address:

City: Coral Springs

State: FL

Zip: 33065

Country: USA

Phone: 954-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

I am a hard worker, loyal and committed individual, who has passion for gastronomy and an ambition to succeed in any given environment. Cook with [6] years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Although i have experience in gastronomy industry, i love to learn and always up to challenge whatever the situation. I am seeking a position where i can use my culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment

Educational Background:

High School Dipolma from Universidad de San Martin de Porres, Lima OH 1/2001 to 12/2005 (Tourism and Hospitality)

Job History / Details:

Summary

I am a hard worker, loyal and committed individual, who has passion for gastronomy and an ambition to succeed in any given environment.

Cook with [6] years of experience in high-pressure culinary environments.

Skilled in preparing large volumes of food quickly and efficiently.

Although i have experience in gastronomy industry, i love to learn and always up to challenge whatever the situation.

I am seeking a position where i can use my culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment

Highlights

Peruvian cuisine expert

ServSafe certified

Focused and disciplined

High volume production capability

Bilingual (English/Spanish)

Creativity to create new dishes and sauces

Hospitality and service industry background

Experience

May 2012 to August 2012

Bigwood Grill sun valley, Idaho

sous chef

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering for the summer season 2012.

Set up and performed initial prep work for food items such as soups, sauces and salads.

Created new sauces and new dishes according with the local seasonal ingredients.

Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

Managed kitchen staff by selecting, orienting, training, assigning, supervising, evaluating and enforcing discipline when necessary.

Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.

Reduced food costs by 80 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.

Expert in final plate preparation with authentic presentation.

Provided courteous and informative customer service in an open kitchen format.

September 2010 to February 2012

Indian Springs golf country club Boyton beach, Florida

Line cook

Verified proper portion sizes and consistently attained high food quality standards.

Followed proper food handling methods and maintained correct temperature of all food products.

Regularly interacted with guests to obtain feedback on product quality and service levels.

Quickly and courteously resolved all guest problems and complaints.

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

December 2009 to December 2010

The Office Delray beach, Florida

line cook

Set up and performed initial prep work for food items such as soups, sauces and salads.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Prepared for each shift by placing a clean cutting board and utensil bath at workstation.

September 2007 to October 2010

Cabana Nuevo latino Delray Beach, Florida

line cook

Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.

Prepared for each shift by placing a clean cutting board and utensil bath at workstation.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

March 2006 to August 2007

Cabana Nuevo Latino Delray beach, Florida

busser / food runner

Displayed a positive and friendly attitude towards customers and fellow team members.

February 2006 to July 2007

Bahama Breeze Sunrise, Florida

Prep cook

Persistently strove for continual improvement and worked cooperatively as a team member.

February 2005 to November 2005

El senorio de Sulco Lima - Miraflores, Peru

internship

5 stars Peruvian fine dinning .

Comprehensive knowledge of food and catering trends

Verified freshness of products upon delivery.

Correctly and safely operated all kitchen equipment in accordance with set guidelines.

Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Expert in final plate preparation with authentic presentation.

Education

2005 Universidad de San Martin de Porres Lima,

Bachelor of Arts Tourism and Hospitality

Coursework in Professional Cooking and Baking

Coursework in Culinary and Restaurant Management

Coursework in Hospitality Management

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