Fernando Rucobo
National City
Summary
Accomplished Lead Cook with a proven track record at UTK, enhancing kitchen operations through effective management and skillful meal preparation. Excelled in crew training and kitchen organization, significantly reducing food waste. Demonstrated exceptional leadership and food safety skills, achieving high customer satisfaction and surpassing health code standards.
Overview
6
6
years of professional experience
Work History
Lead Cook
UTK
11.2023 - Current
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared meals for lunch and dining services with average of Number tables per day.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Supervised line cooks to monitor food safety and order accuracy.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Cook
Pick up Stix
03.2019 - 05.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
Line Cook
Snap Dragon
06.2021 - 11.2023
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Education
Graduate Certificate - Food And Nutrition
San Diego College Of Continuing Education
San Diego06.2024
High School Diploma -
Sweetwater Unión High School
National City05.2022
Skills
- Meal preparation
- Kitchen management
- Food safety
- Kitchen organization
- Crew training
- Employee supervision
- Allergen safety
- Food presentation
Timeline
Lead Cook
UTK
11.2023 - Current
Line Cook
Snap Dragon
06.2021 - 11.2023
Cook
Pick up Stix
03.2019 - 05.2022
Graduate Certificate - Food And Nutrition
San Diego College Of Continuing Education
High School Diploma -
Sweetwater Unión High School
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