Quality Control Line Cook
Resume:
LUIS RAMIREZ
SKILLS
• Cutting Techniques
• Food Presentation Talent
• Cleaning and Organization
• Recipe Creation
• Team Oriented
• Ingredient Preparation
• Food Assembly
• Team Coordination
• Safe Food Handling
• Quality Control
• Food Spoilage Prevention
• Time Management
• Knife Skills
• Guest Satisfaction
• Menu Planning
• Attention to Detail
• Kitchen Station Setup
• Grill Operation
• Large-Scale Events Planning
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
WORK HISTORY
December 2020 - October 2022
Lead Line Cook Serea, Hotel Del Coronado
May 2021 - August 2022
Lead Cook Claytons Bistro, Coronado
July 2018 - August 2022
Cook Coronado Brewery, Imperial Beach, And Coronado May 2020 - January 2022
Cook Kaminski's Sport Lounge And Bbq, Poway, CA
February 2017 - December 2020
Lead Line Cook Black And Blue Steakhouse, Valley View Casino
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Trained and supervised cooking staff to expertly meet daily needs. Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
•
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
•
Trained kitchen staff to perform various preparation tasks under pressure.
•
Modernized work processes to reduce guest wait times and boost daily output.
•
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Trained and supervised cooking staff to expertly meet daily needs. Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
•
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
•
• Grilled meats and seafood to customer specifications. Maintained well-stocked stations with supplies and spices for maximum productivity.
•
CONTACT
Imperial Beach, CA 91932
************.**@*****.***
May 2019 - September 2021
Cook Knotty Barrel, Rancho Bernardo, CA
Brunch
July 2017 - February 2020
Cook Hornblower Cruises, San Diego, CA
February 2015 - June 2018
Cook / Prep Panda Express, Plaza Bonita & Highland January 2013 - April 2017
Prep Cook La Vache, Alpine, CA
January 2014 - March 2016
Prep Cook Hibachi San, Plaza Bonita
June 2023 - January 2024
Lead Kitchen Supervisor La Valencia Hotel, Apollo, PA
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Trained and supervised cooking staff to expertly meet daily needs. Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
•
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
•
Addressed and resolved customer complaints to increase trust and satisfaction.
•
Kept kitchen clean and organized by performing daily maintenance tasks.
•
• Maintained food safety and sanitation standards. Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
•
Kept kitchen clean and organized by performing daily maintenance tasks.
•
Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
•
• Coordinated checklists to keep kitchen clean, stocked and sanitary. Planned menus to estimate food and labor costs, ordering accurate quantities of ingredients and supplies.
•
Kept kitchen clean and organized by performing daily maintenance tasks.
•
Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
•
• Coordinated checklists to keep kitchen clean, stocked and sanitary. Planned menus to estimate food and labor costs, ordering accurate quantities of ingredients and supplies.
•
Maintained a clean and sanitary work environment, ensuring compliance with health code regulations and preserving food quality.
•
Directed food preparation and cooking activities to meet health and safety standards.
•
Coordinated with front-of-house staff to address customer concerns promptly, resulting in increased guest satisfaction ratings.
•
Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs during busy service periods.
•
EDUCATION
2008
Eastlake HS, Eastlake
Contact this candidate