Oscar Izquierdo

*** **** **. #*

San Francisco, CA 94110

Cell 415-***-****.

Email: ac47ei@r.postjobfree.com

To Obtain a Chef or sous Chef position in a high-quality Restaurant.

WORK EXPERIENCE

Cook 2

Hyatt Regency San Francisco Airport - Burlingame, CA – 07/2010-05/2015

Contact: Herb, Ng Chef 650-***-**** Ext. 3016

Prepare a variety of foods according to customers’ orders or supervisors instructions, following approved procedures by baking, roasting, broiling, and steaming meats, fish, vegetables, and other foods. Portion, arrange, and garnish food, and serve food to waiters or patrons, prepare pastas, salads, sauces and broths. Check the quality of raw and cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations

Cook 2

Hotel Whitcomb - Eastopen Inc - San Francisco, CA – 11/2012 – 04/2013

Chef

Best Beverage Catering - San Francisco, CA – 09/2002- 03/2010

Contact: Matt Silva General Manager 415-***-****

Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

Sous Chef

Cetrella Bistro and Café - Half Moon Bay, CA – 01/2001 – 09/2003

Contact: Eric Cosselmon Chef 415-***-****

Order or requisition food and other supplies needed to ensure efficient operation; check the quantity and quality of received products. Supervise or coordinate activities of cooks and other workers engaged in food preparation.

Sous chef

Beach Chalet Restaurant - San Francisco, CA - 2001 - 2002

Contact: Terry Lynch Chef 415-***-****

Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation.

Sous chef/Trainer

Gordon Biersch Restaurant - San Francisco, CA - 1998-1999

Helping Open Restaurants in Seattle, WA; Laguna Beach, CA and San Diego, CA

Lead Line Cook

Kokkari Restaurant - San Francisco, CA - 1998 - 2001

Contact: Jean Alberti Chef 415-***-****

Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Check the quality of raw or cooked food products to ensure that standards are met. Prepare a variety of foods according to customers’ orders or supervisors instructions, following approved procedures by baking, roasting, broiling, and steaming meats, fish, vegetables, and other foods.

Station Cook

RitzCarlton Hotel - San Francisco, CA - 1998 - 1999

Contact: Jhon Pierrer Chef 415-***-****

Prepare a variety of foods according to customers’ orders or supervisors instructions, following approved procedures by baking, roasting, broiling, and steaming meats, fish, vegetables, and other foods. Portion, arrange, and garnish food, and serve food to waiters or patrons, prepare pastas, salads, sauces and broths.

Sous chef

Rose Pistola” Restaurant - San Francisco, CA - 1996-1998

Contact: Reed Hearon Chef/Owner 415-***-****

ADDITIONAL INFORMATION

22 years of professional experience working in the Hospitality field as a cook, line cook, sous chef and chef overseeing a team of eighty cooks for concerts and conventions. Ability to work at multi stations such as sauté, grill, salad, fryer, and desert stations in Italian, French, Spanish and American cuisine. Ensure food is stored and cooked at correct temperature by regulating temperature fryers, grills, ovens, stoves, broilers, roasters, fryers, steam tables and maintain work area clean and sanitized. Possess a Serv Safe certificate and knife skills and techniques. Take and record temperature of food and food storage areas such as refrigerators, freezers and salad bars. Excellent communications and customer service skills, bilingual in English/Spanish, effectible communicate with chef, fellow coworkers and guests. Enjoy a challenge; maintain a sense of humor under pressure. Creative energetic, positive and hardworking, work well under pressure and thrive on challenging projects

References upon request

Contact this candidate