Antonio Mendoza

• Supervised line operations, maintaining consistency and quality in all menu items.

• Managed kitchen inventory, food ordering, and cost control to maximize profitability.

Trained and mentored new line cooks, ensuring adherence to kitchen standards.

Executed fine dining plate presentation while meeting strict time requirements.

Maintained compliance with all safety and sanitation practices.

• Prepared and cooked nutritious meals following dietary guidelines for residents
• Ensured food safety and sanitation standards were consistently met
• Collaborated with the dietary team to create weekly menus based on resident preferences
• Trained new staff on kitchen procedures and food preparation techniques
• Adapted recipes and meal preparation to meet special dietary restrictions

• Prepared daily meals for over 100 residents, ensuring proper nutrition and dietary compliance.
• Supervised kitchen staff to ensure efficient food preparation and adherence to safety standards.
• Specialized in assisted living and memory care meal preparation, with a focus on flavor and presentation.
• Utilized advanced knife skills and cooking techniques to maximize efficiency.
• Worked closely with staff to maintain a supportive and efficient kitchen environment.

• Directed kitchen operations, delegated responsibilities, and ensured a smooth workflow.

Coordinated time-sensitive cleaning schedules to meet health and safety standards.

Consistently delivered high-quality dishes, maintaining guest satisfaction.

• Communicated effectively with management and staff to optimize efficiency.

• Collaborated with front-of-house staff to streamline service flow during peak hours.

• Founded and operated a successful catering business specializing in weddings, quinceañeras, and corporate events, serving groups of 50 to over 500 guests.

• Designed customized menus to meet diverse client needs, including traditional Mexican cuisine, contemporary fine dining, and themed events.

• Supervised all aspects of catering operations, including menu planning, staff hiring, scheduling, and vendor management.
• Ensured flawless execution of events by coordinating setup, food service, and banquet presentation.
• Trained and mentored team members on best practices and process improvements.
• Managed budgeting, contracts, and client relations, resulting in strong repeat business and referrals.
• Maintained high standards of food safety, sanitation, and presentation in all catering environments.
• Developed and implemented operational strategies to enhance efficiency and reduce costs.