Kitchen Equipment Sous Chef

EZ

EMNA ZAVALA

***********@*****.*** 832-***-**** Houston, TX 77073 WWW: Bold Profile

20+ years of food industry experience including preparation, planning, plating and presentation. Setup and breakdown of kitchen equipment to include sanitation and organizing of products. Inventory, ordering and correct rotation of products.

Possess food handling certification.

P>Recipes and menu planning

P>Institutional and batch cooking

P>Food spoilage prevention

P>Food plating and presentation

P>Hospitality service expertise

P>Effective planner

P>Food presentation talent

P>Beautiful presentation of food

P>Hospitality and service industry background

P>Food preparation and safety

P>Strong attention to safe food handling procedures P>Kitchen equipment operation and maintenance

P>New hire training

P>Order delivery practices

Highland Pines Golf Club Porter, TX

Sous Chef

02/2022 - 05/2025

Assisted chef with planning easy but elegant appetizers to spark customer interest.

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business. Maintained well-stocked stations with supplies and spices for maximum productivity.

Met production requirements for banquet and outlet desserts and breakfast pastries.

Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.

Ordered and received products and supplies to stock kitchen areas. Took food orders from staff and cooked items quickly to complete order items together and serve hot.

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Maintained central standardized recipe and ingredient repository, including nutritional and cost information.

Inspected appliances, commercial fryers, and ovens to verify proper working order.

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

Woodlands Resorts The Woodlands,

Texas Worked flexible schedule and extra shifts to meet business needs Summary

Skills

Experience

Cook III

09/2016 - 02/2022

Inspected finished dishes for quality assurance purposes. Adhered strictly to safety regulations while handling sharp knives or operating machinery.

Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.

Organized walk-in coolers and freezers according to established guidelines.

Kept the kitchen area clean at all times during shifts. Trained new employees on proper techniques of preparing meals safely. Maintained records of daily food usage in accordance with health regulations.

Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.

Cleaned and sanitized work areas and equipment to ensure food safety standards.

Communicated effectively with fellow staff members regarding meal preparations.

Checked freshness of food and ingredients prior to use. Operated grills, ovens and other kitchen equipment as required for meal preparation.

Discarded spoiled food items immediately following established procedures.

Measured ingredients accurately using measuring cups and spoons. Assisted in serving meals to customers as needed.

Maintained an accurate inventory of supplies needed for daily operations. Monitored inventory levels of all kitchen items and placed orders when needed.

Followed recipes to prepare meals according to customer specifications. Heated sauces, soups and gravies according to specified methods. Prepped vegetables and ingredients by washing, chopping and dicing. Dressed, seasoned and garnished appetizers and salads to prepare for food service.

Organized and labeled stock of ingredients to maintain needed inventory levels.

Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Retained consistent quality and high accuracy when preparing identical dishes every day.

Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.

Margaritaville Resort Conroe, Texas

Cook III

09/2018 - 02/2020

Cleaned and sanitized kitchen equipment, utensils and work stations. Prepared workstations with ingredients and tools to increase efficiency. Prepared variety of foods according to exact instructions and recipe specifications.

Maintained high standards of customer service during high-volume work shifts and fast-paced operations.

Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

Restocked cupboards, refrigerators and service stations with new food items or supplies.

Took and recorded temperatures of food, refrigerators and freezers. Distributed food to waiters and waitresses to serve customers. Managed time effectively to ensure tasks were completed on schedule and deadlines were met.

Managed inventory and supplies to ensure materials were available when needed.

jimmy G's Seafood Houston, Texas

Assistant Kitchen Manager

06/2002 - 09/2016

Monitored food cost percentages and labor costs to ensure budgetary goals were met.

Conducted daily pre-shift meetings to review menu changes, special requests, and upsell opportunities with waitstaff.

Worked closely with management team to develop marketing plans that drove sales growth.

Evaluated employee performance regularly through observation of job duties during shifts.

Organized inventory and placed orders for food, equipment, and supplies to maintain appropriate stock levels.

Maintained a clean work environment by adhering to sanitation guidelines as required by law.

Coordinated scheduling of cooks and other kitchen personnel to meet restaurant needs.

Reviewed employee time sheets for accuracy prior to submitting them for payroll processing.

Assisted with the hiring, training and supervision of kitchen staff. Implemented new systems for tracking inventory levels, ordering procedures.

Facilitated communication between front-of-house staff and back-of-house staff on a daily basis.

Ensured compliance with all health and safety regulations in the kitchen area.

Collaborated with chefs on menu planning strategies that increased profits while maintaining high quality standards.

Developed menus, recipes, and plate presentations that complied with company standards.

Trained employees on cooking techniques, safety standards and performance strategies.

Worked in close collaboration with team members to ensure customers received high-quality service.

Distributed food to service staff for prompt delivery to customers. Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Colegio Privado Comayagua Honduras

Some College (No Degree)

Lone Star College Houston, TX

GED

Title: Cook III

Sous chef

Education and Training

Personal Information

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