Frank Christopher Mesa Mesa
BARSTOW
Summary
To obtain a position that will enable me to use my strong organizational skills, experience, educational background, and ability to work well with people. While working in a safe environment.
Overview
1
1
year of post-secondary education
28
28
years of professional experience
Work History
Head Cook
Peggy Sue's 50's Diner
Yermo
01.1999 - Current
- Cooked, prepared, portioned, arranged, and garnished food to serve to waiters or patrons.
- Prepared and cooked foods of all types, either on a regular basis or for special guests or functions.
- Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Supervised and coordinated activities of cooks and workers engaged in food preparation.
- Demonstrated and taught new cooking techniques and equipment to staff.
- Developed food presentation standards and created decorative displays to enhance guest experience.
- Collaborated with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Calculated supply needs and associated costs to optimize kitchen budgeting and resource management.
- Coordinated planning, budgeting, and purchasing for all the food operations.
- Determined production schedules and staff requirements necessary to ensure timely delivery of services.
- Checked the quality of raw and cooked food products to ensure that health and OSHA standards were met.
- Monitored sanitation practices to ensure that employees follow standards, regulations and CA laws.
- Recruited and hired staff, including cooks and other kitchen workers.
- Collaborated with customers to design tailored menus for special events, ensuring satisfaction and memorable experiences.
- Met with sales representatives in order to negotiate prices and order supplies.
- Analyzed recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Arranged for equipment purchases and repairs.
- Responded to calls for staffing emergencies to ensure service continuity.
- Planned, directed, and supervised the food preparation and cooking activities.
Landscaper/Groundskeeper
Mesa Landscaping
Barstow
01.2009 - 01.2010
- Mow and edge lawns, using power mowers and edgers.
- Care for established lawns by mulching, aerating, weeding, grubbing and removing thatch, and trimming and edging around flower beds, walks, and walls.
- Mix and spray or spread fertilizers, herbicides, or insecticides onto grass, shrubs, and trees, using hand or automatic sprayers or spreaders.
- Plant seeds, bulbs, foliage, flowering plants, grass, ground covers, trees, and shrubs, and apply mulch for protection, using gardening tools.
- Follow planned landscaping designs to determine where to lay sod, sow grass, or plant flowers and foliage.
- Arranged stones and plants in gardens to enhance visual appeal.
- Maintain irrigation systems, including winterizing the systems and starting them up in spring.
- Collected and disposed of litter from landscaped areas to maintain cleanliness.
- Prune and trim trees, shrubs, and hedges, using shears, pruners, or chain saws.
- Maintained and optimized irrigation systems, ensuring proper winterization and seasonal startup for efficient water management.
- Trim and pick flowers, and clean flower beds.
- Water lawns, trees, and plants, using portable sprinkler systems, hoses, or watering cans.
- Advise customers on plant selection and care.
- Build forms, and mix and pour cement to form garden borders.
- Install rock gardens, ponds, decks, drainage systems, irrigation systems, retaining walls, fences, planters, and/or playground equipment using hand and power tools.
- Provided expert advice to customers on optimal plant selection and care techniques.
- Provide proper upkeep of sidewalks, driveways, parking lots, fountains, planters, burial sites, and other grounds features.
- Shovel snow from walks, driveways, and parking lots, and spread salt in those areas.
- Use irrigation methods to adjust the amount of water consumption and to prevent waste.
- Care for natural turf fields, making sure the underlying soil has the required composition to allow proper drainage and to support the grasses used on the fields.
- Mark design boundaries, and paint natural and artificial turf fields with team logos and names before events.
- Operate powered equipment such as mowers, tractors, twin-axle vehicles, snow blowers, chain-saws, electric clippers, sod cutters, and pruning saws.
- Use hand tools such as shovels, rakes, pruning saws, saws, hedge and brush trimmers, and axes.
- Collected and disposed of litter to maintain clean and attractive grounds.
- Attach wires from planted trees to support stakes.
Cook
F.S.I.G
Fort Irwin
01.2008 - 01.2009
- Supported our Troops by preparing breakfast, lunch and dinner meals for the U.S. ARMY.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods.
- Observed and tested foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Weighed, measured, and mixed ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Inspected food preparation and serving areas to ensure observance of safe, sanitary food-handling practices in accordance with the policies and procedures of FSIG, the Government and CA state laws.
- Regulate temperature of ovens, broilers, grills, and roasters.
- Substituted for or assisted other cooks during emergencies or rush periods.
- Estimated expected food consumption; then requisitioned or purchased supplies, or procured food from storage.
- Carved and trimmed meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Supervised and coordinated kitchen staff to ensure efficient meal preparation and service.
- Collaborated with supervisory staff to plan menus, balancing costs with special event requirements.
- Butchered and dressed animals, fowl, or shellfish, or cut and boned meat prior to cooking.
- Baked breads, rolls, cakes, and pastries.
- Maintained detailed records of financial transactions and account balances.
Education
High School Diploma - General Education
Silver Valley District
Yermo, CA 07.2018 - 05.2019
Skills
- Culinary techniques
- Food safety procedures
- Food safety
- Knife skills
- Food preparation
- Grilling techniques
- Food production
- High-volume production
- Sanitation standards
- Food allergy safety
- Waste reduction
- Cost control
- Inventory oversight
- Operations management
- Restaurant operations
- Staff management
- Staff performance assessments
- Team collaboration
- Attention to detail
- Food presentation
- Supply management
Timeline
High School Diploma - General Education
Silver Valley District
07.2018 - 05.2019
Landscaper/Groundskeeper
Mesa Landscaping
01.2009 - 01.2010
Cook
F.S.I.G
01.2008 - 01.2009
Head Cook
Peggy Sue's 50's Diner
01.1999 - Current