Banquet Cook Line

JAVIER CARRIZOZA

********@*****.*** 949-***-**** Garden Grove, CA 92840

Adaptable and enterprising cook with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management.

• Kitchen Scheduling

• Order Accuracy

• Employee Scheduling

• High-Volume Dining

• Kitchen Equipment Operation

• Safe Food Handling

• Food Preparation and Safety

• Cost Control

• Staff Training

• Purchasing Strategies

• Team Leadership

• Health Code Compliance

• Inventory Control

• Servsafe Certification

• Schedule Crew Members

• Teamwork and Collaboration

• Portion and Cost Control

• Food Item Purchasing

Mar 2014 - Apr 2023

Kitchen Manager and Main

Cook

The Phoenix Club - Anaheim,

CA

Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.

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Scheduled and received food and beverage

deliveries, adhering to food cost and budget.

•

Checked and tested foods to verify quality and

temperature.

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Followed standardized recipes set by Chef for

production of breakfast, lunch and dinner meals.

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Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of

surfaces and equipment.

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Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

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Oversaw food preparation and monitored safety

protocols.

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PROFESSIONAL SUMMARY

SKILLS

WORK HISTORY

Verified prepared food met standards for quality and quantity before serving to customers.

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Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating

potentially heavy fines.

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Maintained effective supply levels by monitoring and reordering food stock and dry goods.

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• Purchased food

Developed unique events and special promotions to

drive sales.

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Nov 2009 - Mar 2014

Banquet Cook

The Phoenix Club - Anaheim,

CA

Learned menu items produced by assigned station to achieve proper quantities within designated

timeframe.

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Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest

ingredients to prepare menu items.

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Dated and rotated food containers, safely stored

perishables and maintained sanitary work environment to maximize food safety.

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Chopped vegetables, butchered meat and prepared

sauces in advance to serve guests promptly and

efficiently.

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Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.

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• Maintained food safety and sanitation standards. Measured, weighed and mixed appropriate

ingredients according to recipe directions.

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Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.

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Nov 1999 - Nov 2009

Prep Line Cook

The Phoenix Club - Anaheim,

CA

Used kitchen equipment safely and reduced risk of

injuries and burns.

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Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

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Packaged, arranged and labeled ingredient stock,

storing at established temperatures.

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• Washed, chopped, sliced, cut vegetables

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

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Set up and prepared cooking supplies and

workstations during opening and closing to maximize productivity.

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Created identical dishes numerous times daily with consistent care, attention to detail and quality.

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Changed and sanitized cutting boards, benches and

surfaces between tasks to avoid cross-contamination.

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Prepared food items such as meats, poultry and fish for frying purposes.

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Followed restaurant stock management schedule to

monitor product freshness and rotate out old products.

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Checked each food item for freshness and provided

feedback to kitchen supervisor for removal.

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• Prepared average of 40 orders each shift.

Checked meat temperatures prior to plating and

serving dishes, upholding strict standards for food safety and preparation.

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Set up work stations and prepped food for dishes to increase productivity during busy mealtimes.

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Adapted meals based on FOH tickets while

maintaining accuracy and speed of preparation.

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Inspected completed dishes for best-in-class plating, aroma and food quality.

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Jun 1995

GED

Santa Ana College Santa Ana, CA

EDUCATION

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