Miguel Jurado
Richmond
Summary
Results-driven Head Cook with expertise in menu planning, staff training, and food safety compliance. Proven ability to enhance dining experiences through innovative dish development and efficient kitchen operations.
Experienced Executive Sous Chef with a strong focus on team supervision, culinary techniques, and inventory management. Demonstrated success in reducing waste and improving guest satisfaction through effective menu enhancements and staff training.
Dynamic culinary professional skilled in effective communication and problem-solving. Recognized for fostering a collaborative kitchen environment and training staff in food safety and culinary techniques, ensuring high-quality meal service.
Overview
4
4
years of professional experience
4007
4007
years of post-secondary education
1
1
Certification
Work History
Head Cook
Belmont Village Senior Living
Albany
01.2024 - Current
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed weekly menus catering to dietary needs of residents.
- Managed food inventory, ensuring quality and freshness of ingredients.
- Trained new cooks on kitchen procedures and safety protocols.
- Coordinated with dining staff for seamless meal service experience.
- Maintained cleanliness and organization of the kitchen area at all times.
- Implemented food safety practices to comply with health regulations.
- Trained new staff members in safe food handling procedures and knife skills.
- Ordered supplies, ingredients, and equipment needed for the kitchen.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Checked freezer and refrigerator each day to verify proper functioning.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Supervised a team of 8-10 cooks to ensure quality standards were met.
- Used computer to store and retrieve data and online orders.
- Scheduled shifts for cooks according to business needs while ensuring adequate coverage at all times.
- Kept up to date on industry trends in order to develop innovative dishes.
- Enforced strict health and hygiene standards in the kitchen and work areas.
- Oversaw the preparation of meals for special events and catering functions.
- Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
- Monitored temperatures of prepared food and cold-storage areas.
- Distributed food to service staff for prompt delivery to customers.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared workstations with ingredients and tools to increase efficiency.
Executive Sous Chef
Lytton casino
Richmond
09.2023 - 10.2025
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and implemented new menu items to enhance guest experience.
- Managed inventory control to maintain quality and reduce waste.
- Interview
- Ordering
- Invoices
- Inventory
- Creating new dishes
- Control food cost
- Coordinated with suppliers for timely delivery of fresh ingredients.
- Trained kitchen personnel in food safety and sanitation practices.
- Collaborated with executive chef on seasonal menu planning and execution.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Trained new employees in food safety and sanitation regulations.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Trained kitchen workers on culinary techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Checked quality of food products to meet high standards.
Cook Shift Leader
La Mar Cebicheria Peruana San Francisco
San Francisco
12.2021 - 11.2023
- Supervised kitchen staff during shifts to ensure efficient operations.
- Prepared and cooked a variety of Peruvian dishes following traditional recipes.
- Managed inventory levels and coordinated ingredient orders for timely availability.
- Trained new cooks on food safety practices and cooking techniques.
- Enforced health regulations to uphold food quality and safety standards.
- Trained new cooks on proper food handling techniques.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Resolved customer complaints in a timely manner.
Education
High School Diploma
San Francisco De Sales
Lima , PeruSome College (No Degree) - Gastronomy
Gastrotur in
Lima , PeruSkills
- Menu planning
- Food safety compliance
- Inventory management
- Team supervision
- Culinary techniques
- Customer service management
- Problem solving
- Effective communication
- Creative dish development
- Staff training
- Grilling techniques
- Inventory oversight
- Sauce making
- Cost control
- Menu pricing
- Food safety
- Food presentation
- Recipe creation
- Food spoilage prevention
- Food safety procedures
- Food preparation
- Knife skills
- Food delivery
- Recipe development
- Nutrition
- Dish preparation
- Recipes and menu planning
- Inventory control
- Cleaning and sanitation
- Operations management
- Meal preparation
- Food plating and presentation
- Cooking
- Waste reduction
- Training staff
- Active listening
- Kitchen Equipment Handling
Languages
English
Elementary
Spanish
Native/ Bilingual
Certification
- CPR
- Serve safe
- Forklift
Accomplishments
- Second division soccer
Affiliations
- Dj , own catering , music , playing timbal
- Percussion , cooking
References
References available upon request.
Timeline
Head Cook
Belmont Village Senior Living
01.2024 - Current
Executive Sous Chef
Lytton casino
09.2023 - 10.2025
Cook Shift Leader
La Mar Cebicheria Peruana San Francisco
12.2021 - 11.2023
High School Diploma
San Francisco De Sales
Some College (No Degree) - Gastronomy
Gastrotur in