Candidate: Justo Ordenana

Contact: Anne Phone: 1-669-***-**** Email:ad442u@r.postjobfree.com

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Professional Summary

• Consistently utilizes culinary talents to develop attractive presentation

• Proficient in the production of original creations

• Competent in organizing production to maximize use of available space

• Able to direct workflow in an accurate, timely and efficient manner Work Experience

Line Cook

Nobu – Palo Alto, CA – February 2023 to Present

• Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products

• Measure and mix ingredients and input latest seasonal menu changes

• Utilize approved food production standards to ensure proper quality

• Set up station and maintain section in time for service

• Properly break down and clean station after service if needed

• Comply with all sanitation, ServSafe and safety requirements

• Label all inventory items and rotate both freezer and walk-in inventory Line Cook

Stanford & Lucille Packard Hospital – Stanford, CA –December 2013 to January 2022

• Followed recipes and/or product directions for preparing, seasoning, cooking, tasting, and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products

• Measured and mixed ingredients for patients and input latest menu changes in their diet

• Utilized approved food production standards to ensure proper quality, serving temperatures and standard portion control

• Set up station and maintained section in time for service for hospital patients

• Properly broke down and cleaned station after service

• Complied with all sanitation, ServSafe and safety requirements

• Labeled all inventory items as well as handled the weekly ordering Lead Cook

Kindred Hospital of San Leandro – San Leandro, CA – August 2012 to December 2013

• Followed recipes and/or product directions for preparing, seasoning, cooking, tasting and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products

• Measured and mixed ingredients for patients and input latest menu changes in their diet

• Utilized approved food production standards to ensure proper quality, serving temperatures and standard portion control

• Set up station and maintained section in time for service for hospital patients

• Cooked for cafeteria and worked the register as needed

• Properly broke down and cleaned station after service

• Complied with all sanitation, ServSafe and safety requirements

• Labeled all inventory items as well as handled the weekly ordering Line Cook

The Plumed Horse – Saratoga, CA – January 2011 to December 2011

• Operated a variety of kitchen equipment; Measured and mixed ingredients, washed, peeled, cut and shredded fruits and vegetables

• Followed recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products

• Utilized approved food production standards to ensure proper quality, serving temperatures and standard portion control

• Set up station and maintained section in time for service

• Properly broke down and cleaned station after service

• Complied with all sanitation, ServSafe and safety requirements Prep Cook & Grader Manger Station

Chez TJ – Mountain View, CA – August 2011

• Operated a variety of kitchen equipment; Measured and mixed ingredients, washed, peeled, cut and shredded fruits and vegetables

• Set up station and maintained section in time for service

• Properly broke down and cleaned station after service

• Complied with all sanitation, ServSafe and safety requirements Education

Associate of Occupational Studies in Le Cordon Bleu Culinary Arts California Culinary Academy – San Francisco, CA

Bachelor's Degree in Food Safety and Hospitality Management University of Phoenix

Skills

Culinary Experience Restaurant Management Kitchen Experience Hospital Experience Restaurant Experience Catering Banquet Experience Menu Planning Food Production Meal Preparation Food Safety Knife Skills Budgeting Forecasting Profit & Loss Inventory Control Procurement Pricing POS Logistics SAP QuickBooks

Communication Skills Bilingual in Spanish Organizational Skills Time Management Certifications and Licenses

ServSafe Management and Food Handler Certification Forklift Certification

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