Food Chef
Resume:
JOHN CRUZ
Springfield, MO
************@*****.***
Authorized to work in the US for any employer
Sous Chef
Hotel Vandivort - Springfield, MO
January 2020 to Present
• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Sous Chef
WEDGEWOOD GOLF & COUNTRY CLUB - Albert Lea, MN
August 2019 to Present
• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards J
WORK EXPERIENCE
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Sous Chef
American Cruise Lines - Seattle, WA
February 2019 to Present
• Leads kitchen team in chef's absence
• Oversees and organizes kitchen stock and ingredients
• Keeps cooking stations stocked, especially before and during prime operation hours
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Lead Line Cook/Prep Cook
Wake Forest University - Winston-Salem, NC
December 2018 to June 2019
• Leads kitchen team in chef's absence
• Oversees and organizes kitchen stock and ingredients
• Keeps cooking stations stocked, especially before and during prime operation hours
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Stoke
Marriott International, Inc. - Charlotte, NC
August 2018 to November 2018
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
● Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
● Properly labeled and stored all raw food ingredients
● Practiced safe food handling procedures at all times
● Worked sauté, Flat-top, pasta, and grill
Line Cook/Prep Cook
Haymaker - Charlotte, NC
February 2018 to November 2018
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
● Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
● Properly labeled and stored all raw food ingredients
● Practiced safe food handling procedures at all times
● Worked sauté, Flat-top, pasta, and grill
Line Cook and Sous chef
The Asbury at The Dunhill - Charlotte, NC
August 2016 to February 2018
● Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
● Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
● Properly labeled and stored all raw food ingredients
● Practiced safe food handling procedures at all times
● Worked sauté, Flat-top, pasta, and grill
Sous Chef
Ilios Noche - Charlotte, NC
January 2017 to December 2017
• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Line cook and baker assistant
Napa on Providence - Charlotte, NC
April 2016 to November 2016
Head Line Cook
Aria - Charlotte, NC
September 2015 to August 2016
● Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
● Inspected kitchens to observe food preparation quality and service
● Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
● Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
● Properly labeled and stored all raw food ingredients
● Practiced safe food handling procedures at all times
● Worked sauté, Flat-top, pasta, and grill
Associate in Culinary
EDUCATION
Johnson & Wales University-Charlotte - Charlotte, NC 2013 to 2015
Kitchen Management Experience
Food Production
Banquet Experience
Training & Development
Pricing
ServSafe & ServSafe Alcohol Certification & Food Safety Certification Present
● ServSafe & ServSafe Alcohol Certification & Food Safety Certification
● Complete culinary art program during high school
● Four-year experience in the back of the house
● Speaks English and Spanish fluently
ServSafe
Food Handler
food handler certificate
SKILLS
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CERTIFICATIONS AND LICENSES
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