Christian Ivan Vega
The Golden Door Health Spa
Escondido,CA
1
Language
23
years of professional experience
Diligent Professional Cook experienced in culinary techniques and kitchen operations. Delivered high standards of food safety and quality while executing menu items with precision. Committed to continuous learning and contributing as a valuable team member in fast-paced environments.
Work History
Line Cook
3 Years 3 Months- As a PM line cook i ensure optimal food preparation and presentation standards.
- Responsible for daily menu preparations using produce from the on property farm while reducing food waste.
- Train junior cooks on culinary techniques and safety protocols to enhance team performance.
- Developing new recipes that align with seasonal menu changes.
- Enhancing guest dining experiences by preparing daily amuse bouches and mocktails.
Line Cook
20 Years 3 Months- Work the garde manger station by making salads, cold plates and desserts for restaurant service.
- Prepared menu items and managed inventory of special prep items, including oysters, fish, and specialty items.
- Assist chefs with some event execution and breakdown of the restaurant at the end of service.
Line Cook
5 Months- Preparation of a la minute meals for club members according to head chef’s recipes from scratch in a fine dining setting.
- Prepare bread, sauces, soups and prep for events and restaurant.
- Responsible to work both hot line and cold line. Jump back and forth between cold and hot line.
- Menu execution of sauteed, grilled, fried and baked items.
- Occasionally responsible for special event item preparation.
- Keep daily inventory of items in both stations to create a daily order.
7 Months
- Prepare fresh nutritious meals for a variety of dietary plans (bulking, shredding, weight loss and keto)
- Assist with the preparation of farm fresh vegetables, from scratch sauces, from scratch breads and cooking of a variety of proteins
- Accurately portioning of a variety of meals
- Assist with menu planning and development
- Packaging of fresh meals for delivery to our customers
3 Years 3 Months
- As Lead PM line cook, I was responsible for hot line and some specialty requests items
- I worked the hot line and cooked meals according to the guest health plans
- We cater to a select group of people that have a variety of different dietary restrictions and allergies. I create a variety of custom meals for up to 40 people daily for lunch and dinner (vegan, keto, etc.)
- Assist with menu planning and execution using different techniques.
- Assist with daily preparation of meals
- Training of incoming staff
8 Months
- Work both lunch and dinner services as I was hired as a mid- shift cook. I was promoted after I mastered all restaurant stations.
- I worked the wok/rotisserie station where I was responsible for serving all rotisserie chicken and cook Peruvian inspired dishes in the wok.
- I was promoted to sous after 2 months of opening and had the opportunity to train staff for 2 restaurants.
- I am responsible for daily production, management of cooks and ordering of product.
- I work from opening until closing daily.
1 Year 8 Months
- Lead Line and work directly under the Executive Chef. I’m responsible for overseeing food production for breakfast, brunch, lunch and happy hour
- I worked brunch on Sundays, lunch daily and happy hour 3 times a week
- I oversaw sauté’ station as well as prepare our daily specials which ranged from salads to plated entrees.
- I was occasionally responsible for creating daily specials
- I was responsible for communicating between front of the house and back of the house
- In the absence of the chef I was responsible for anything service related as well as ordering
3 Years 9 Months
- Worked as AM Lead Prep and work directly with the Executive Chef. Responsible for production for both kitchens plus certain events. Have worked both AM and PM shifts as needed
- Cooking all types of food in accordance with menu and daily guests
- Creating soup as needed for daily offering
- Organize and store incoming product
- Creating daily checklist of in-house production items and maintaining proper storage
- Supervising and assisting culinary staff with daily production
- Assist in the organization and execution of events
- Create lunch specials and special prep items
- Assist Line Cooks with food prep for service as well as occasionally work the hot line
2 Years 3 Months
- Assisted with the training of cooks for opening
- Tested and helped develop a variety of recipes
- Assisted with daily production for menu as well as being responsible for all food on two food stations them being Pastry and Garde manger
- Prepared special items as per requested by Sous Chef for events, etc.
3 Months
- Assisted with daily production for menu
- Prepared food according to standardized recipes
- Received, organized and stored daily inventory items
- Assisted in the creation of daily specials
- Worked the line from opening to closing daily
Education
Associate Degree of Science - Culinary Arts with Honors
Skills
Efficient multitasking
Basic computer knowledge
Allergen awareness
Food allergen safety
Contamination control
Knife skills
Special dietary requirements
Time management
Attention to detail
Multitask efficiently
Bilingual
Languages
Spanish
Native or Bilingual
Timeline
Line Cook
The Golden Door Health Spa
06.2023 - CurrentRead More
Line Cook
The Santaluz Country Club
09.2022 - 02.2023Read More
Meal Prep Sunday San Diego
02.2022 - 09.2022Read More
Cal a vie Health Spa
10.2018 - 01.2022Read More
Pisco Rotisserie and Cevicheria
12.2017 - 08.2018Read More
Farmer and the Seahorse
02.2016 - 10.2017Read More
Intertwined Bistro and Wine Bar
09.2012 - 12.2014Read More
Vintana Wine and Dine
05.2012 - 02.2016Read More
Prohibition Brewing Co.
11.2011 - 02.2012Read More
Line Cook
Vintana Wine and Dine
03.2003 - 06.2023Read More
The Art Institute of California- San Diego
Associate Degree of Science from Culinary Arts with Honors
Read More