HUGO BARRIENTOS

*****N. MONITOR AVE.

CHICAGO, IL, 60639, UNITED STATES

773-***-****

acvzps@r.postjobfree.com

PROFESSIONAL SUMMARY

Friendly and enthusiastic kitchen manager with 4 years of specialization in American Food, Italian and Pizza Place. Able to learn new tasks quickly and proficient in growing key customer relationships. Represent establishment with friendly, professional demeanor at all times. Bi-lingual kitchen manager who builds and leads friendly, efficient service teams. Managed 15 staff in Fast Food-dining establishment, serving an average of 250 of customers per night. Level-headed and composed professional, who maximizes table turns and receipts.

SKILLS

• Efficient on Food Production

• good knives skills

• good following recipes step by step

• good working as a team

PROFESSIONAL EXPERIENCE

CEDAR HOTEL AND STOUT BARREL HOUSE, CHICAGO, IL, UNITED STATES

Line cook, Kitchen Manager March 2013- December 2015

• Make inventory every week.

• Make schedules.

• Make orders with products distributors.

• Keep kitchen concentrate under rush hours.

• solve problems with the appropriate criteria.

• Cook food cording to instructions.

• Keep the sanitation under safe standards.

• Keep the consistent of the food in every dish.

• Work with several orders simultaneous.

LOU MALNATI'S PIZZA CHICAGO, IL, UNITED STATES

Line Cook, August 2011 – March 2013

• Prepare dough, following recipe.

• Wash, cut, and prepare foods designated for cooking.

• Cook the exact number of items ordered by each customer, working on several different orders simultaneously.

• Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.

• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.

• Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.

• Maintain sanitation, health, and safety standards in work areas.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

• Portion, arrange, and garnish food, and serve food to waiters or patrons.

HACKNEY'S PRINTERS ROW CHICAGO, IL, UNITED STATES

Line Cook, September 2009 - September 2011

• Clean food preparation areas, cooking surfaces, and utensils.

• Pre-cook items such as bacon, to prepare them for later use.

• Clean, stock, and restock workstations and display cases.

• Wash pots, pans, dishes, utensils, and other cooking equipment.

• Wipe tables or seats with dampened cloths or replace dirty tablecloths.

• Set tables with clean linens, condiments, or other supplies.

• Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.

• Fill beverage or ice dispensers.

• Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.

• Serve food to customers when waiters or waitresses need assistance.

EDUCATION

KELVYN PARK CHICAGO, IL, UNITED STATES

4343 W. WRIGHTWOOD AVE, CHICAGO, IL 60639

High School Diploma, Jun 2009

• I elaborate several community hours involved with the Red Cross at events like the blood Donation, first aid, babysitting.

• Also participation in an event called after school maters it was about paint murals in the school.

ST. AUGUSTINE CHICAGO, IL, UNITED STATES

1345 W. ARGYLE ST, CHICAGO, IL 60640

Associated Degree on Culinary Arts, 2013 to 2016

G.P.A .3.7

Magna Cum Laude

• I am involved in many of the events that are organized by the school, in order to understand more about the management of a kitchen, and how to manage an event of great magnitude.

• Always participated on events with the school like, Latino Film Festival. Making food about the country of the day like Brazilian dishes, Argentina dishes, Peru dishes and Mexican dishes.

Additional Skills

• I have extensive knowledge about my work.

• I can learn something new very easily.

• I have great handling in the elaboration of recipes.

• I have very careful with the elaboration of foods and I make sure everything is well.

References

NAME OCUPATION PHONE

• Modesto Zuñiga Chef of hackney’s 773-***-****

• Linda Mathew’s G.M. of Lou Malnati’s 312-***-****

• Mike Matthews Executive Chef of 941-***-****

Stout Barrel house and Pizza Parlor

Contact this candidate