Noe Moreno
Anaheim
Summary
Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Seasoned Cook Shift Leader with comprehensive background in food service management. Specialize in creating and implementing efficient cook procedures, managing kitchen staff, and ensuring customer satisfaction. Strengths include strong leadership abilities, knowledge of sanitation regulations, and culinary skills. Previous roles demonstrate significant impact on improving kitchen efficiency and enhancing team performance. Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
14
14
years of professional experience
Work History
Prep Cook
Ruth Chris Steakhouse
Anaheim
07.2024 - Current
- Ensured that all dishes were prepared correctly by tasting them before serving.
- Followed recipes to prepare meals according to customer specifications.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Communicated effectively with fellow staff members regarding meal preparations.
- Checked freshness of food and ingredients prior to use.
- Organized walk-in coolers and freezers according to established guidelines.
- Maintained records of daily food usage in accordance with health regulations.
- Trained new employees on proper techniques of preparing meals safely.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
- Discarded spoiled food items immediately following established procedures.
- Measured ingredients accurately using measuring cups and spoons.
- Heated sauces, soups and gravies according to specified methods.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Kept the kitchen area clean at all times during shifts.
- Adhered strictly to safety regulations while handling sharp knives or operating machinery.
- Sliced meats to prepare for cooking and assembly of menu items.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Helped train and develop new talent.
- Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
- Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Received and stored food and supplies.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Made meals in accordance with company standards and requirements.
- Checked completed orders for correct quantity and quality.
- Checked quality of food products to meet high standards.
- Monitored temperatures of prepared food and cold-storage areas.
- Set up work stations prior to opening to minimize prep time.
- Requested supplies and equipment orders, explaining needs to managers.
Chef
Kalaveras
Bellflower
08.2020 - 12.2023
- Created weekly schedules for employees based on projected business volume.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Resolved customer complaints regarding food quality or service issues.
- Trained new chefs on proper cooking techniques and menu items.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Planned menus, ordered supplies and managed kitchen staff.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Checked quality of food products to meet high standards.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Supervised food preparation staff to deliver high-quality results.
Cook Shift Leader
El Torito
Cypress
03.2011 - 07.2020
- Inspected equipment and ensured it was properly maintained by kitchen staff.
- Participated in periodic performance reviews for all members of the kitchen team.
- Resolved customer complaints in a timely manner.
- Ensured kitchen staff followed health and safety regulations.
- Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
- Trained new cooks on proper food handling techniques.
- Organized the work area for efficient functioning during shifts.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Followed recipes and procedures to prepare, season and cook food products.
- Checked freezer and refrigerator each day to verify proper functioning.
- Placed orders for food and supplies used for preparing and cooking meals.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Managed kitchen staff, ensuring efficient workflow and high-quality food production.
- Trained new kitchen staff on cooking techniques and kitchen procedures.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Received and stored food and supplies.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Requested supplies and equipment orders, explaining needs to managers.
- Monitored temperatures of prepared food and cold-storage areas.
Education
High School Diploma -
Cobaq 21
Mexico06-2010
Skills
- Food safety
- Inventory control
- Kitchen equipment operation
- Scheduling staff
- Performance training
- Plating techniques
- Multitasking and organization
- Problem-solving
- Food allergy awareness
- Waste reduction
- Temperature control
- Cost control
- Kitchen organization
- Food preparation
- Recipe creation
- Cooking techniques
- Sanitation procedures
- Baking techniques
- Staff scheduling
- Special events
- Cleaning and sanitation
- Order delivery practices
- Food allergy safety
- Recipes and menu planning
- Restaurant operations
- Kitchen sanitation management
- Verbal and written communication
Languages
Spanish
Professional
Timeline
Prep Cook
Ruth Chris Steakhouse
07.2024 - Current
Chef
Kalaveras
08.2020 - 12.2023
Cook Shift Leader
El Torito
03.2011 - 07.2020
High School Diploma -
Cobaq 21