Line Cook Prep

Joshua Casillas

**** ******** **

San Jose, Ca, USA 95127

Tel: 408-***-**** Email: **********@*****.***

Profile

My past 10 years in this industry have devolved my skills to be leader in the kitchen. Working in various position on line such as broiler,sauté,fry,flat top, and various cold stations. I’ve managed a back of house staff before as well working with a team of 10 cooks, 2-3 preps, and a dish team of 4 or more. I bring my skills to the table and love creating meals that are delicious and something to remember.

Job Objective

A highly skilled and organized individual with 10+ years of experience preparing a variety of dishes and maintaining cleanliness standards for kitchens. I stand by job safety and delivering the product possible.

Education

Mar 2010 ~ Jan 2011 San Jose Conservation Corps

High School Diploma

Experience

Apr 2018 ~ Present Puesto

Line cook/Prep

Puesto to me has been a place to learn my culture of cooking. Using a variety of fresh ingredients

delivered daily. We create an experience of Mexico City right here at home. I was involved in the prep team for a year. My duties involved cutting fruits or vegetables for base prep. Making various hot and

cold sauces for service. As well as cutting and

cooking various meats like

chicken,lamb,duck,pork,rib eye,filet mignon. I am

now a like cook working every station on the line. Salads,fry,flat top, and even making fresh made

tortillas.

Jan 2017 ~ Present The Cheesecake Factory

Management support/Sauté cook

My duties as A management support are supporting

the entire boh staff line cooks, prep, and dish. I am in charge of over seeing quality control. Prepping items as they are needed. Working the line and supporting staff members when needed. And supporting the dish team when needed. Providing our guest with the best experience I possibly can.

Mar 2012 ~ Jan 2014 Red Robin

Line cook

I duties included working on the grill building burgers. I was trained in all station and this where I really got my start again cooking. Learned allot of health and safety codes that still help me out till this day. Nov 2013 ~ Jan 2015 Olive Garden

Line Cook

My time working for Olive Garden I spent in the

kitchen on the line. I was in charge of openings

meaning I was the first person in making sure that everything was prepared and set up correctly to run and operate. I was trained in all station

grill,sauté,fryer, and assembler meaning the final person to send out the food. It was a great experience for me and I enjoyed my time with the company.

Jan 2015 ~ May 2016 Zahirs Bistro

Prep cook/ line cook

I was lucky enough to have a one-on-one experience with a chef who taught me how to prep vegetables,

make marinades, prep dressings, prep salads, Cook

pasta, and season and cook steaks. I learned a lot from this restaurant and it was a great experience I really enjoyed my time here.I was a prep cook and

also worked on the line assisting the chef with

preparing and plating of all the food and sending it out and being the final person to see the food go out before it goes out to the table.

Jan 2016 ~ Jan 2017 Hom Korean Kitchen

Manager

A small up-and-coming restaurant that is a big hit with locals downtown. I've enjoyed my time bringing this company to 100% health inspection. I brought

the skills that I learned in the industry to this

company and help them along the way to bring them

to success. They have a great product that is made fresh.Within a years time I became the manager and learned how to operate and manage the business on

my own.

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