Clifford Larioza
Murrieta
Summary
Adept at menu development and enhancing food presentation, I excelled as Lead Line Cook at Rustic Root, where I spearheaded team training and significantly boosted customer satisfaction. My expertise in food safety and ability to foster teamwork underline my commitment to culinary excellence and operational efficiency.
Developed strong leadership, teamwork, and time-management skills in high-pressure kitchen environment, looking to transition into new field. Demonstrates commitment to maintaining high standards and efficiency in any role. Seeks opportunities to leverage culinary expertise and transferable skills to contribute to new industry.
Overview
2
2
years of professional experience
Work History
Lead Line Cook
Rustic Root
11.2021 - 05.2024
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
Education
High School Diploma -
Rancho Bernardo High School
San Diego06-1997
Skills
- Food safety knowledge
- Food assembly
- Menu planning
- Cooking techniques
- Menu development
- Quality control
- Food preparation
- Food presentation
Timeline
Lead Line Cook
Rustic Root
11.2021 - 05.2024
High School Diploma -
Rancho Bernardo High School
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