To contribute my work ethic and experience to a kitchen team within a company that fosters growth.
01/2016 to 01/2016
Head ChefThe Australian Grill - Carlsbad, CA
Running kitchen operations Menu management Prepping, cooking, and plating Safety and sanitation Hiring and termination Budget control Training employees Communicating with food venders Food orders.
09/2013 to 01/2014
Kitchen Manager/ ChefCafé Panini - Carlsbad, CA
Running day to day operations.
Prepping, cooking, and plating.
Maintaining health and safety standards for all employees.
02/2013 to 05/2013
Line Cook/ Garde MangerThe Compass - Carlsbad, CA
Alternating stations as needed/ sauté and grill Practicing F.I.F.O.
to ensure food quality was high and spoilage cost were low Followed company recipes to create dishes according to customer orders Maintained sanitation, health, and safety standards in work areas Prepping stations for next day during shift downtime Expediting tickets Helping source local ingredients to keep dishes seasonal Closing Kitchen.
01/2011 to 01/2012
Garde Manger / Line CookTamarind of London - Newport Coast, CA
Alternating stations as needed Practicing F.I.F.O.
to ensure food quality was high and spoilage cost were low Followed company recipes to create dishes according to customer orders Maintained sanitation, health, and safety standards in work areas Prepping stations for next day during shift downtime Practicing time management for ticket call Helping create dishes and appetizers for events Remaining attentive to multiple dishes at once during peak hours, ensuring that dishes were complete in a timely manner and with high quality.
01/2009 to 01/2009
Garde MangerZiing's Bistro - Fullerton, CA
Followed company recipes to create dishes according to customer orders.
Maintained sanitation, health, and safety standards in work areas.
Significantly contributed to the service of the team by creating salads, appetizers, desserts, sauces, dumplings, fish, fry station, and preparing produce.
Remaining attentive to multiple dishes at once during peak hours, ensuring that dishes were complete in a timely manner and with high quality.
01/2008 to 01/2009
Prep Chef / Line CookRed Robin - Foothill Ranch, CA
Washed, cut, and prepared foods designated for cooking.
Operated high-volume equipment such as grills, deep fryers, griddles, ovens, and stovetops.
Assisted kitchen staff with various tasks such as inventory, food portioning, and dishwashing.
Portioned and wrapped the food and placed it directly on plates for service.
01/2007 to 01/2008
Cashier / ClerkCalifornia Health Foods - Fullerton, CA
Received and processed cash, check, credit cards, vouchers, and automatic debit payments.
Issued receipts, refunds, credits, and change due to customers.
Greeted customers entering the establishment and handled all customer's concerns.
01/2007 to 01/2007
Sheet Metal FabricatorGlacier Corporation - Santa Ana, CA
Performed fabrication, assembly, soldering, welding, electrical, isolation, and blueprinting of refrigeration and cooling systems for yachts.
Utilized hand and power tools such as shielded metal and gas metal arc welding equipment.
Operated metal shaping, straightening, and bending machines, such as brakes and shears.
01/2006 to 01/2006
Welder / FabricatorBig Tex America - Stanton, CA
Performed fabrication, electrical, welding, mechanical, painting, and wheel system assembly.
Preheated work pieces prior to welding or bending, using torches or heating furnaces.
Cut, contoured, and beveled metal plates and structural shapes to dimensions as specified by blueprints, work orders, and templates, using powered saws, hand shears, or chipping knives.
01/2001 to 01/2005
Allied Trade Noncommissioned Officer in ChargeUnited States Army - Ft. Benning, GA
Demonstrated expertise as a machinist, mechanic, tool maker, and welder.
Coordinated and trained welding, range, and safety courses.
Ensured the safety of officers and soldiers by ensuring procedures were adhered to properly.
Responsible for inventory of all shop tools and maintenance of equipment.
Culinary ArtsOrange Coast College - Costa Mesa, CACulinary Arts
Bachelors: Culinary Arts and HospitalityThe International Cooking Schools of the Art Institute - Santa Ana, CACulinary Arts and Hospitality Concepts and Theory; Safety and Sanitation; Introduction to Cooking; Purchasing and Product Identification; Nutrition; American Regional Cuisine; Garde Manger; Classical European Cuisine; Introduction to Pastry; Menu Management
blueprints, Budget, Closing, Cooking, credit, debit, dimensions, Training employees, health and safety standards, Hiring, inventory, machinist, mechanical, mechanic, next, painting, peak, power tools, Purchasing, quality, Safety, soldering, time management, welder, welding