Raul Cordova
Brooklyn
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
11
11
years of professional experience
Work History
Sous Chef
Maryland Live Casino
Arundel
04.2014 - Current
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created a positive work environment by encouraging teamwork among staff members.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Established standard procedures for plating presentations.
- Supervised cooks and other kitchen personnel during meal services.
- Coordinated ordering, receiving, storage, and distribution of food items.
Education
GED -
IMPET
San Salvador 12-1999
Skills
- Inventory
- Menu development
- Food safety
- Recipe adjustment
- Team building
- Presentation skills
- Quality control
- Staff training
- Portion control
- Food preparation
- Menu pricing
- Supervising food prep
- Kitchen leadership
- Recipes and menu planning
- Cost control
- Team leadership
- Safe food handling
- Cooking techniques
- Seafood preparation
- Motivational team management
- Verbal and written communication
Languages
Spanish
Professional
Timeline
Sous Chef
Maryland Live Casino
04.2014 - Current
GED -
IMPET