Brandon Moreno
Castro Valley
Summary
Experienced cook with a strong background in meal preparation and kitchen organization. Developed personalized meal plans that adhered to dietary restrictions while providing nutritional information for each dish. Maintained high standards of food safety and cleanliness, ensuring compliance with health regulations during food storage and preparation. Demonstrated ability to work efficiently in fast-paced environments while training new staff and managing inventory effectively.
Overview
20
20
years of professional experience
Work History
Personal Chef
Self-Employed
06.2020 - Current
- Provided nutritional information about each dish prepared including calories, fat content.
- Created personalized meal plans based on client preferences, specifications, food allergies and dietary restrictions.
- Cleaned kitchen area after every meal preparation session.
- Ensured all food items were stored safely at correct temperatures according to health regulations.
- Participated in local farmers markets or other venues offering locally produced foods whenever possible.
- Maintained records of all meals prepared including menu items, quantities served, and any special instructions given by the client.
- Organized grocery shopping trips to purchase ingredients needed to prepare meals.
- Prepared and cooked meals for large family events such as holiday dinners, birthdays, anniversaries.
- Coordinated delivery of food items from supplier to client's residence or event location.
- Planned weekly menus that incorporated a variety of flavors and textures while keeping within budget limits.
- Conducted research into various cuisines from around the world to add unique dishes to the menu offerings.
- Cooked homemade meals using various techniques to enhance flavor and texture.
Medical Cook
University of California San Francisco
12.2014 - Current
- Maintain a clean and sanitary work station.
- Prepare and cook food to order in a high paced environment.
- Communicate effectively with team members and customers with a positive attitude.
- Keep the line stocked throughout my shift.
- Train new staff.
- Create specials for the grill and special menus.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Organized storage areas for efficient usage of space.
- Adhered to food safety standards when storing and preparing foods.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Grilled and deep fried various foods from meats to potatoes.
- Monitored temperatures of prepared food and cold-storage areas.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepare meals for other stations in the cafe.
Line Cook
Locanda
03.2018 - 04.2019
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to sanitation policies at all times when handling food products.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Set up and performed initial prep work for soups, sauces, and salads.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Grilled and deep fried various foods from meats to potatoes.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Line Cook
Cliff House Restaurant
01.2014 - 11.2014
- Communicated effectively with other staff members regarding orders and menu changes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Performed basic knife skills such as dicing onions or slicing meats.
- Maintained accurate records of daily production sheets including waste logs.
- Adhered to sanitation policies at all times when handling food products.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Cooked multiple orders simultaneously during busy periods.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Handled advanced thawing and food pre-preparation for upcoming meals.
Intern
Hotel Nikko San Francisco
08.2013 - 12.2013
- Prepare meals for large banquets.
- Maintain a clean and a sanitary work station.
- Multitask in a high paced environment.
- Adhere to all food safety guidelines when handling food.
- Perform intense and basic knife skills daily to ensure uniform and consistent cuts of food being presented in a high end atmosphere.
- Learn new recipes in order to expand knowledge of food.
- Butcher and prepare fish for sushi menu.
- Make sauces for service.
- Organize and maintain walk-ins in an effort to keep the flow of the kitchen in order
- Shadow the chef during inventory orders
Sous Chef/Kitchen Shift Leader
Jewish Community of San Francisco
04.2011 - 11.2013
- Collaborated with Executive Chef to create innovative dishes for special events.
- Developed daily specials utilizing seasonal ingredients.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Contributed to the successful execution of catered events from start to finish.
- Maintained accurate records for cost analysis purposes.
- Trained new hires in proper cooking techniques and recipes.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Complied with all health department regulations regarding proper food handling methods.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored temperatures of prepared food and cold-storage areas.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Busser/Server
Unwind
07.2010 - 04.2011
- Maintained a friendly attitude towards customers at all times.
- Conducted regular checks on customer satisfaction levels during meal service.
- Delivered food orders to tables in a timely manner according to company standards.
- Communicated effectively with kitchen staff regarding orders placed by customers.
- Adhered to sanitation guidelines when handling food and beverage items.
- Communicated with kitchen staff regarding any special requests from customers.
- Maintained table settings by removing courses, replacing utensils, and refilling beverages.
- Restocked dining room with plates, glassware and utensils, maintaining adequate workstation supplies.
- Carried food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
- Performed closing duties such as resetting tables, and tidying service areas to prepare for the next day.
- Assisted in the preparation of large parties and special events to ensure smooth service.
Busser/Barback
Chevysfreshmex
Roseville
05.2007 - 12.2008
- Adhered to sanitation guidelines when handling food and beverage items.
- Maintained a friendly attitude towards customers at all times.
- Conducted regular checks on customer satisfaction levels during meal service.
- Performed daily side work such as polishing silverware, folding napkins and restocking condiments.
- Swept floors, washed walls and windowsills, emptied trash receptacles and cleaned restrooms when needed.
- Communicated effectively with kitchen staff regarding orders placed by customers.
- Assisted servers with stocking supplies, setting up for service and cleaning duties.
- Went above and beyond expectations by helping with various tasks to support teammates and provide customer service.
- Ensured all tables were clean and ready for new customers, maintaining a hygienic dining environment.
- Participated in team meetings to discuss service improvements and guest feedback.
- Coordinated with the kitchen to manage the flow of dishes and optimize service efficiency.
- Cleared tables promptly after guests departed to prepare for new guests, minimizing wait times.
- Assisted in the training of new bussers, sharing knowledge and best practices.
- Assisted in the preparation of large parties and special events to ensure smooth service.
- Expedited food to tables to assist servers during busy periods.
- Performed closing duties such as resetting tables, and tidying service areas to prepare for the next day.
Lead Cook
KFC/A&W
Roseville
06.2005 - 12.2008
- Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
- Managed inventory and ordering of food supplies to ensure efficient operations.
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
- Trained new cooks on proper techniques for preparing dishes according to recipes.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
- Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
- Implemented cost-saving strategies by reducing waste and optimizing portion sizes in menu items.
- Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
- Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Education
Associate of Science - Culinary Arts
City College of San Francisco
San Francisco, CA12-2013
Skills
- Nutritional analysis
- Meal planning
- Food safety
- Inventory management
- Customer service
- Time management
- Kitchen organization
- Menu planning
Timeline
Personal Chef
Self-Employed
06.2020 - Current
Line Cook
Locanda
03.2018 - 04.2019
Medical Cook
University of California San Francisco
12.2014 - Current
Line Cook
Cliff House Restaurant
01.2014 - 11.2014
Intern
Hotel Nikko San Francisco
08.2013 - 12.2013
Sous Chef/Kitchen Shift Leader
Jewish Community of San Francisco
04.2011 - 11.2013
Busser/Server
Unwind
07.2010 - 04.2011
Busser/Barback
Chevysfreshmex
05.2007 - 12.2008
Lead Cook
KFC/A&W
06.2005 - 12.2008
Associate of Science - Culinary Arts
City College of San Francisco