Jose Antonio Ponton Beltran
Moncton,NB
Summary
Proactive Chef with extensive experience in high-volume, fast-paced kitchen environments. Skilled in menu planning, food preparation, and maintaining strict health and safety standards. Brings strong culinary skills, inventory management expertise, and a commitment to quality and efficiency. Motivated Production Line Worker proficient in quality checks, finishing work, and equipment calibration. Ready to tackle new challenges and to contribute to team and company success. Skilled Assembly Line Worker highly productive working in team-based settings. Excellent listening and problem-solving abilities.
Overview
35
35
years of professional experience
Work History
Production Line Worker
Francy Pokket Bakery
01.2022 - Current
- Followed safety protocols to prevent accidents and injuries to self and colleagues.
- Collaborated with other production workers to achieve smooth running of production line.
- Followed instructions to make products in line with customer specifications.
- Consistently met or exceeded daily performance metrics, showcasing dedication to company objectives and personal growth as an employee.
- Packaged and labeled products using automated equipment.
- Demonstrated flexibility in working various shifts, overtime hours, and weekends as required to meet production demands.
- Boxed, labeled, and transported items to support assembly operations.
- Communicated with supervisor regarding production line issues and needed repairs for fast resolution.
Main Baker
Big Stop Restaurant
03.2017 - 12.2021
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
Main Cooker
Pickles Restaurant
01.2014 - 02.2017
- 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.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Cooker Operator
Restaurant “Diana”
07.2009 - 12.2013
- Maintained a clean, safe workspace by adhering to strict sanitation guidelines and safety regulations.
- Ensured optimal taste consistency in each dish through ongoing taste-testing adjustments during the cooking process.
- Enhanced kitchen efficiency by streamlining cooking processes and organizing workstation layouts.
- Developed strong multitasking skills to manage multiple orders simultaneously while maintaining accuracy and efficiency.
Cook
Restaurant “ Pollo Tropical”
02.2001 - 05.2009
- 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.
Sous Chef
Restaurant “Centro Cubano”
05.1999 - 12.2000
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Chef
Pizza House Cuba
12.1996 - 03.1999
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Cuisine
Restaurant La Torre
01.1990 - 11.1996
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Created menus and designed corresponding recipes for [Business Name].
Education
Professional Cook Training
School of Hotels And Tourism
La Habana, Cuba07.1989
High School Diploma -
Jose Marti
La Habana, Cuba07.1985
Secondary School -
XI Festival
Alamar, La Habana, Cuba07.1980
Skills
- Workplace Cleanliness
- Hand-Eye Coordination
- Hand tools
- Product Packaging
- Product packing
- Repetitive Work
- Quality Inspection
- Production lines
- Safety Compliance
- Manufacturing background
Languages
Spanish
Full Professional
English
Elementary
Timeline
Production Line Worker
Francy Pokket Bakery
01.2022 - Current
Main Baker
Big Stop Restaurant
03.2017 - 12.2021
Main Cooker
Pickles Restaurant
01.2014 - 02.2017
Cooker Operator
Restaurant “Diana”
07.2009 - 12.2013
Cook
Restaurant “ Pollo Tropical”
02.2001 - 05.2009
Sous Chef
Restaurant “Centro Cubano”
05.1999 - 12.2000
Chef
Pizza House Cuba
12.1996 - 03.1999
Chef De Cuisine
Restaurant La Torre
01.1990 - 11.1996
Professional Cook Training
School of Hotels And Tourism
High School Diploma -
Jose Marti
Secondary School -
XI Festival
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