OBJECTIVE

I’m searching for employment that will highlight my expertise in line and prep cooking in the food industry. I have over six years of experience in different cuisines. Possess expertise in creating new recipes and cooking as well as following recipes and presentation with meticulous detail. I’ve demonstrated skills of improving cooking processes and reducing food waste and costs. I’m a recipient of awards, commendations and positive feedback while I hosted and served my customers and patrons in past franchises.

EXPERIENCE

OUTBACK STEAKHOUSE – Key Holder, Line Cook, Cashier, Stock 2 Years (2017-2019)

Setting up and sanitizing workstations.

Following prep lists created by franchise.

Preparing simple dishes, such as entrees or appetizers.

Ensuring all food items is properly stored and easily accessible.

Supervising food and cooling room temperatures.

Maintaining a clean, orderly, and sanitized kitchen.

Carry keys and alarm codes; open and close store, disarm and arm alarm system

Oversee cleaning, maintenance, and deliveries staff outside of regular business hours

Perform and supervise daily procedures

Maintain a tidy and organized entrance area

Monitor and assist cashiers and other retail staff; assign daily duties

Train and support new team members

PANDA EXPRESS – Key Holder, Prep Cook, Host, Server, Dishwasher 2 Years (2014-2016)

Setting up and stocking stations with all necessary supplies

Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

Cooking menu items in cooperation with the rest of the kitchen staff

Answer, report and follow executive or sous chef’s instructions

Clean up station and take care of leftover food

Stock inventory appropriately

Ensure that food comes out simultaneously, in high quality and in a timely fashion

WABA GRILL – Cook, Cashier, Dishwasher 2 Years (2012-2014)

Education

Rio Hondo College, Whittier Ca. – AA Social Justice / AA Music 2013-2016

Century High School, Hollywood Ca. 2012

Skills

Bilingual, strong work ethic, leadership, time management, critical thinker, problem solver, adaptability, collaboration, attention to detail, cleanliness, culinary expertise and fast-paced decision maker.

REFERENCES:

STEPHANIE VARGAS, 323-***-**** CATALINA ISLAND MARINE INSTITUTE – CIMI - SOUS CHEF

CHRISTOPHER PALESTINO, 323-***-**** PRODUCTION COOK at UNIVERSAL STUDIOS HOLLYWOOD

JAKE GORDON, 323-***-**** PES & ACTIVITIES COORDINATOR AT ALLIANCE PUBLIC SCHOOLS