Chris Velez

Chef De Cuisine

Bent Creek Country Club

05.2022 - Current

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 line cooks, and dishwashers
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 weekly specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Created menus and designed corresponding recipes.
Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
Forecasted seasonal staffing levels and interviewed and hired new staff members.
Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Arranged for kitchen equipment maintenance and repair when needed.
Hired, managed, and trained kitchen staff.
Obtained fresh, local ingredients to lower grocery costs.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Placed orders to restock items before supplies ran out.
Trained kitchen staff to perform various preparation tasks under pressure.
Coordinated employee schedules and developed staff teams to boost productivity.
Created recipes and prepared advanced dishes.
Maintained well-organized mise en place to keep work consistent.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Worked closely with front-of-house staff to facilitate excellent customer service.
Utilized culinary techniques to create visually appealing dishes.
Assisted with menu development and planning.
Trained and managed kitchen personnel and supervised related culinary activity.
Monitored food production to verify quality and consistency.
Coordinated with team members to prepare orders on time.
Disciplined and dedicated to meeting high-quality standards.
Implemented food cost and waste reduction initiatives to save money.
Set up and broke down kitchen for service.
Developed close relationships with suppliers to source best ingredients.
Participated in food tastings and taste tests.
Modified recipes to accommodate dietary restrictions and allergies.

Line Cook

American Bar and Grill

06.2019 - 05.2022

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Lead Line Cook

Lombardos

03.2019 - 01.2020

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.

Summary

Overview

Work History

Chef De Cuisine

Line Cook

Lead Line Cook

Education

High School Diploma -

Skills

Timeline

Chef De Cuisine

Line Cook

Lead Line Cook

High School Diploma -

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