Line Cook
Resume:
Gilberto Apolonio
Santa Ana, CA 92707
Professional Summary
Lead cook with 19 years of experience cooking in restaurant environments. Prior work as prep cook, line chef, label and lead chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Skills
● Beautiful presentation of food
● Institutional and batch cooking
● efficient cooking technique
● Strong attention to safe food handling procedures
● Hospitality and service industry background
Work History
Lead Cook 07/2008 to
06/2014
Yard House- 849 Newport Center Drive, Newport Beach, CA 92660
● Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
● Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
● Verified proper portion sizes and consistently attained high food quality standards.
● Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
● Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
● Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
● Led shifts while personally preparing food items and executing requests based on required specifications.
● Regularly interacted with guests to obtain feedback on product quality and service levels.
● Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
● Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
● Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
● 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.
● Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
● Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
● Practiced safe food handling procedures at all times.
● Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
● Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
● Verified freshness of products upon delivery.
● Expertly managed staff and maintained appropriate staffing levels throughout shifts.
● Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes. Broiler/ Saute 02/1998 to 05/2005
The Cheesecake Factory- 71 Fortune Dr, Irvine, CA 92618
● Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
● 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.
● Decorated and merchandised quality bakery goods.
● Ordered and received bakery products and supplies.
● Properly wrapped, boxed, and weighed bakery department products.
● Practiced safe food handling procedures at all times.
● Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
● Expertly prepared an assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
● Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties.
● Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
● Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
● Comprehensive knowledge of food and catering trends
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