Warehouse Order Sous Chef

CENOBIO HERNANDEZ VILLA

*****************@*****.*** I 702-***-**** I 1928 Howard Ave Las Vegas, NV 89104

Summary

Bilingual Spanish/English with 25+ years of experience with Restaurant Industry and proven ability to work in teams.

Skills

•Employee Relation

•Customer Relation

•Coffee Shop Master Cook

•Cook

•Prep Cook

•Management Restaurant

•Acknowledge in Direct Orders and Warehouse

•Acknowledge in Inventory Control

•Banquets

•VIP Parties

• Bakery

•Master Cook

•Steak House Master Cook

•Gourmet

•Bilingual (Spanish and English)

•Acknowledge and food costs and Labor

•Sous Chef Buffet Area

•Room Server

•EDR (Employee Dining Room)

•Experience in Food and Beverages Departments

Experience

Master Cook I Mandalay Bay Resort & Casino I 07/28/2000- Current

•Master Cook Room Service

•VIP Parties

•Guest Cook

•Banquets

•Direct Order

•Warehouse Order

•Inventory Control

•Working knowledge of large production kitchen equipment and baking equipment

•Create, read, measure, and execute recipes

•Provide leadership and serves as a resource for other bakery team members

•Ensures all equipment is in proper working order and reported if not correct to supervisor

•Performs other duties as requested

•Prepares all dishes from start to finish; including preparing sauces

•Perform all other job related duties as requested (EDR, Gourmet, Steak House, Buffet, Bakery, etc.)

•Meet with Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance

•Monitor and maintain cleanliness, sanitation and organization of assigned work areas

•Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef

•Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually

•Work varied shifts, including weekends and holidays

Sous Chef I South Point Hotel and Casino I 11/2011- 02/22/2017

•Sous Chef Buffet

•Monitor all areas to set up properly on time

•Food costs and Labor Control

•Inventory and Order direct or warehouse

•Working knowledge of large production kitchen equipment and baking equipment

•Create, read, measure, and execute recipes

•Provide leadership and serves as a resource for other bakery team members

•Ensures all equipment is in proper working order and reported if not correct to supervisor

•Performs other duties as requested

•Prepares all dishes from start to finish; including preparing sauces

•Perform all other job related duties as requested (EDR, Gourmet, Steak House, Buffet, Bakery, etc.)

•Meet with Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance

•Monitor and maintain cleanliness, sanitation and organization of assigned work areas

•Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef

•Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually

•Work varied shifts, including weekends and holidays

Coffee Shop Line Cook I Orleans Hotel and Casino I 05/17//2005 – 11/2011

•Lead Cook

•Monitor all areas to set up properly on time

•Food costs and Labor Control

•Inventory and Order direct or warehouse

•Working knowledge of large production kitchen equipment and baking equipment

•Create, read, measure, and execute recipes

•Provide leadership and serves as a resource for other bakery team members

•Ensures all equipment is in proper working order and reported if not correct to supervisor

•Performs other duties as requested

•Prepares all dishes from start to finish; including preparing sauces

•Perform all other job related duties as requested (EDR, Gourmet, Steak House, Buffet, Bakery, etc.)

•Meet with Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance

•Monitor and maintain cleanliness, sanitation and organization of assigned work areas

•Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef

•Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually

•Work varied shifts, including weekends and holidays

Education and Training

SURFACE CULINARY DISTRICT I GARDENA, CA

DIPLOMA

Mexico I Jalisco

High School Diploma

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