High School Quality

Raul Espinosa

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

Address:

City: Chula Vista

State: CA

Zip: 91911

Country: USA

Phone: 619-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.

Educational Background:

High School Dipolma from High School, Mexico ME 1/2001 to 6/1989 (hospitality)

Job History / Details:

Summary

Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.

Highlights

ServSafe certified

Strong butchery skills

Focused and disciplined

High volume production capability

Focus on portion and cost control

Inventory management familiarity

Bilingual (English

Contemporary sauce work

Well-tuned palette

Experience

August 2012 to Current

Four Points Sheraton San Diego, Ca

Lead cook

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.

March 2004 to August 2012

McCormick & Schmick's San Diego, CA

Sous Chef

Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Consistently produced exceptional menu items that regularly garnered diners' praise.Quickly and courteously resolved all guest problems and complaints.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.Enforced appropriate work-flow and quality controls for food quality and temperature.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.

February 1999 to March 2004

The Cheesecake Factory San Diego, CA

Lead Cook

Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Expert in final plate preparation with authentic presentation.Followed proper food handling methods and maintained correct temperature of all food products.Implemented and supported company initiatives and programs.

December 1991 to February 2001

Embassy Suites La Jolla, CA

Kitchen Supervisor

Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Consistently produced exceptional menu items that regularly garnered diners' praise.Prepared healthy, enjoyable breakfasts and dinners for diners.Enforced appropriate work-flow and quality controls for food quality and temperature.

Education

12 High School mexico, city

High School Diploma hospitality

Classes in Restaurant and Facility OperationsCourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International CuisineNutrition courses

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