Lead Cook Spring Street

ANTONIO AGUILERA

*******.***********@*****.*** 801-***-****

OBJECTIVE: I am seeking a stable job that not only allows me to utilize, but also enhance my existing culinary skill set while offering my communication, organizational, and overall aptitude to your establishment. I have over 10 years of cooking experience working in different types of establishments such as chains, local/independent and hotels, focusing on different cuisines as both staff and management.

EDUCATION:

Sociology 2010 SLCC

High school diploma 2007 Granger high school

SKILLS AND ABILITIES:

● Excellent active listener and multitasker

● Self motivated and goal oriented

● Composed under high volume pressure

● Team player

● Fluent in both English and Spanish

EXPERIENCE:

● Bon Appetit Lead cook 2015 – Present

Duties consisted of both, running breakfast and lunch service, in a very fast paced environment while ensuring the quality of the food was never sacrificed due to the promptly timed nature in which was expected.

● Glenwild Golf course and Spa Lead cook 2017 – 2019 Duties consisted of assisting both the executive and sous chef, in overseeing the day to day operations in the kitchen. From properly executing the dishes on our menu, to training staff and completing administrative aspects such as inventory control and food ordering.

● High West Distillery Lead cook 2015 – 2017

As a lead cook, my duties consisted of ensuring the entire line was always set for success prior and during service, as well as working all stations when needed.

● Talisker Grill 2014 – 2015

By working head to head with renowned Chef Clement Gelas, my responsibilities lied in ensuring our members always received the absolute best quality of food and overall service.

● Lucky 13 Grill 2012 – 2014

Working in one of the busiest bars in town largely based on their food, my duties consisted solely of not only making working the Grill but also making ensuring that every single item was worthy of sending out regardless of what it was.

● The Cheesecake Factory Sautee 2011 – 2014

As a Saute cook at the Cheesecake Factory, which is the busiest station there, my duties were solely and strictly confined to said station, however, I was certified in 4 others.

● Spring Street Smokehouse Grill 2010 - 2011

Main duties consisted of setting up grill station for service, handle respective prep needed for said station.

● Chili's Grill 2007 - 2009

Fully responsible for the grill station that included the busiest times and sales periods as well as heavy prep.

● Ruby Tuesday Lead cook 2005 - 2010

Working my way up the ladder, I was moved to the grill station and eventually to the lead cook position which primary duties were working all stations and assisting the kitchen manager with some administrative aspects of the kitchen operations.

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