Sous Chef / Line Cook

Jaime Gonzalez

***************@*****.***

954-***-****

Sous Chef-Line Cook

Overview:

• Sous Chef-Line Cook with over 15 years of experience in food preparation,

Banquets for leading Hotels, Resorts and Fine Dining Restaurants.

• Culinary Innovator known for producing top quality and creative dishes

and committed to creating a memorable Dining Experience for all guests.

• Passion for food and flawless service.

Professional Experience:

Galuppis Restaurant Kitchen Manager

Pompano Beach, FL

12/201*-**-****

• Oversaw all kitchen operations, supervised kitchen staff,

Inventory, Kitchen Sanitation.

• Worked with Kitchen staff on quality of food and presentation

for everyday Menus and special events.

Trina Restaurant Grill and Saute Stations

Ft. Lauderdale, FL

1/2009 -10/2010

• Oversaw the Line including Grill Station and Saute.

• Prepared various dishes that included Seafood and Meats

emphasizing in quality and Customer satisfaction.

Tavern On The Green Line Cook

New York, NY

03/2008 -12/2008

• Line Cook, Grilled Station First Cook.

• Worked alongside various Chefs preparing different American Dishes for

Lunch, Dinners and all Catering Events.

Bistroaks Café Executive Chef

Boca Raton, Florida

2/2007 – 2/2008

• Executive Chef.

• Oversaw all Kitchen operations including, quality control, supervised staff, training,

scheduling, purchasing, inventory, sanitation, menu research/development.

• Emphasized the importance of guest service, tolerance and team building by

maximizing kitchen productivity and staff performance.

Hilton Hotel Banquet Line Cook

Deerfield Beach, Florida

3/2006-1/2007

• Line Cook/Grill Station

• Prepared creative delicious consistently prepared entrees for events of over 500

guests.

Education & Qualifications: I.V.E.M, Puerto Rico

• Graduate: Culinary School – San Juan, Puerto Rico

• Certified Food Manager – Florida

Reference available upon request

Contact this candidate