Line Cook Prep

JOSE MOYA

**** ***** ****** *** ***, La Mesa, CA 91941 (C) 619-***-**** ******@*****.***

Professional Summary

Motivated Line Cook offering over 26 years experience in the food industry. Focused on high standards

for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.

Skills

Beautiful presentation of food. Well-versed in cleaning work areas, equipment,

Institutional and batch cooking. utensils, dishes, and silverware

Highly skilled in preparing, seasoning, and Able to work in a team environment and take

cooking an extensive range of foods, including direction• Self-motivated and organized

soups, salads, entrees, and desserts. Exceptional problem solving abilities

Hands-on experience in garnishing, arranging, Committed to quality service and food and

and serving food. beverage knowledge

Demonstrated ability to check freshness of food Excellent ability to take direction

and ingredients prior to cooking.

Substantial knowledge of food safety and

handling procedures.

Work History

Cook 3 11/2008 to 04/2017

Hilton San Diego Bayfront – San Diego, CA

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste

control guidelines.

Verified proper portion sizes and consistently attained high food quality standards.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and

utensils, sanitation and safety issues.

Maintained smooth and timely operations in preparation and delivery of meals and kitchen

sanitation.

Custodian 05/1999 to 12/2009

San Diego Unified School District – San Diego, CA

Cleaned in and around the buildings, prioritizing safety at all times.

Thoroughly scrubbed and cleaned bathroom fixtures and partitions.

Hosed down and swept steps and sidewalks.

Washed and spot-cleaned files, desktops, office glass, partitions, doors and walls.

Cleaned building floors by sweeping, mopping, scrubbing and vacuuming.

Properly labeled and diluted all cleaning solutions.

Kept janitorial closets clean and organized.

Line Cook/ Prep Cook 09/2007 to 11/2008

The Grand Del Mar Hotel – San Diego, CA

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.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes,

portions, temperature control procedures and facility policies.

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.

Line Cook/ Prep Cook 05/1997 to 10/1998

Loews Coronado Bay Resort – San Diego, CA

Dedicated to quality.

Inspect and test all food before it is served In-depth knowledge of food processing and

safety multitasking.

Ability to handle multiple tickets.

Able to adhere to the precise instructions of the head chefTime management.

Maintain a clean and safe stationAbility to operate standard kitchen equipment.

Breakfast Cook 11/1996 to 05/1997

IHOP Restaurant – San Diego, CA

Reduced food costs by 45 percent by using seasonal ingredients, setting standards for portion size

and minimizing waste.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining

and catering.

Led shifts while personally preparing food items and executing requests based on required

specifications.

Regularly interacted with guests to obtain feedback on product quality and service levels.

Line Cook 07/1996 to 11/1996

Cafe J.R.S. California – San Diego, CA

Cooked and served food and meals in accordance with planned menus, diet plans, recipes,

portions, temperature control procedures and facility policies.

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste

control guidelines.

Maintained updated knowledge of local competition and restaurant industry trends.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining

and catering.

Pantry Chef/Prep Cook 03/1989 to 01/1991

San Diego Hilton Hotel – San Diego, CA

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling,

supervising, evaluating and enforcing discipline when necessary.

Verified proper portion sizes and consistently attained high food quality standards.

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and

utensils, sanitation and safety issues.

Education

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