Louis Bravo Jr
Upland
Summary
Motivated restaurant professional experienced in preparing, cooking, and presenting quality dishes. Skilled in managing inventory, food preparation, and handling customer orders. Proven ability to stay organized and work efficiently during busy times.
Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.
Overview
9
9
years of professional experience
Work History
LINE COOK, SUSHI CHEF
Oishi Teriyaki
10.2022 - 09.2025
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
- Applied knowledge of basic cooking techniques such as sautéing, frying, baking and grilling meats and vegetables.
- Expertise in seasoning, garnishing, and creative displays.
- Stocked and maintained prep stations to reduce wait times and shortages.
- Preparing and cleaning ingredients, preparing sushi rolls, cutting fish, shaping and filling sushi, and plating dishes.
- Trained newly hired line workers regarding store recipes and policies.
- Maintained cleanliness and organization of kitchen stations, adhering to health and safety regulations.
- Assisted in training new staff on food preparation techniques and kitchen procedures.
LINE COOK
HQ Gastro Pub
02.2019 - 07.2020
- Prepared sauces, confused oils, compound butters and garnishes to add flavor to dishes.
- Measured ingredients for recipes and portioned servings.
- Applied knowledge of basic cooking techniques such as sautéing, frying, baking and grilling meats and vegetables.
- Ensured food was stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Sliced and weighed meats to maintain portion control standards.
- Prepared relished and horred d'oeuvres.
LINE COOK/CATERING
The HAUS Bistro
05.2016 - 02.2018
- Accurately read food orders from tickets or monitors in order to prepare requested items correctly.
- Practiced safe food handling procedures in accordance with local health regulations.
- Maintained freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Baked, roasted, broiled and steamed meats, fish, and vegetables.
- Identified ways to improve efficiency in operations and implemented process changes.
Education
CULINARY ARTS -
Riverside Community College Culinary Academy
Riverside06.2015
Skills
- Kitchen Operations
- Food presentation
- Grilling Techniques
- Sauce preparation
- Sautéing techniques
- Inventory Management
- Line Management
- Food presentation talent
- Deep Fryer Operation
LANGUAGES
Spanish Fluent
Timeline
LINE COOK, SUSHI CHEF
Oishi Teriyaki
10.2022 - 09.2025
LINE COOK
HQ Gastro Pub
02.2019 - 07.2020
LINE COOK/CATERING
The HAUS Bistro
05.2016 - 02.2018
CULINARY ARTS -
Riverside Community College Culinary Academy