Luis Carrillo
Greenfield,IN
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Servesafe certified. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Flexible willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Efficient multitasker with talents in recipe management and development.
Overview
7
7
years of professional experience
Work History
Executive Chef
Grindstone
05.2023 - 06.2024
- Increased customer satisfaction by creating innovative and diverse menus every week tailored to various dietary needs.
- Managed kitchen staff of 12 for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Streamlined kitchen operations with effective inventory management and cost controls.
Executive Sous Chef
Stone Creek Dining Company
03.2022 - 05.2023
- Verified compliance in preparation of menu items and customer special requests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
Shift Leader
Woodland Country Club
11.2017 - 02.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Developed process that reduced waste and improved supply turnover.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Trained and assisted new kitchen staff members.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Kitchen Line Cook
Kona Grill
01.2021 - 05.2021
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Transitioned between breakfast and lunch service.
- Handled portion control activities according to specified instructions provided by chef.
- Verified proper portion sizes and consistently attained high food quality standards.
- Cleaned and portioned poultry and fish.
Shift Leader
Daredevil
10.2019 - 12.2020
- Trained new employees and delegated daily tasks and responsibilities.
- Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
- Delivered superior training and leadership to teams to boost performance and help team members achieve performance targets.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Line Cook
Stacked Pickle
11.2017 - 02.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Handled portion control activities according to specified instructions provided by chef.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
Education
Bachelor of Arts - Gastronomy
Culinary Arts School of Morelia
Morelia MX06.2013
Skills
- Stocking and Replenishing
- Kitchen Sanitization
- Inventory Management
- Timely Food Delivery
- Cooperative Attitude
- Kitchen Station Setup
- Professional Attitude
- Large-Scale Events Planning
- Kitchen Staff Supervision
- Food Safety Standards
- Ingredient Stocking
- Special Event Cooking
- Reliable and Trustworthy
- Attention to Detail
- Food Packaging and Labeling
- Portion Management
- Task Prioritization
- Cutting Meat
- Food Preparing, Plating and Presentation
- Back of House Operations
- Special Requests
- Recipe Adherence
- Math Skills
- Food Allergen Safety
- Food Storage Procedures
- Rotation Procedures
- Cleaning Techniques
- Preservation Methods
- Fish and Seafood Preparation
- Servsafe Certified
- Team Support and Assistance
- Deboning Fish
- Equipment Cleaning and Maintenance
- Garnishing
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Executive Chef
Grindstone
05.2023 - 06.2024
Executive Sous Chef
Stone Creek Dining Company
03.2022 - 05.2023
Kitchen Line Cook
Kona Grill
01.2021 - 05.2021
Shift Leader
Daredevil
10.2019 - 12.2020
Shift Leader
Woodland Country Club
11.2017 - 02.2022
Line Cook
Stacked Pickle
11.2017 - 02.2019
Bachelor of Arts - Gastronomy
Culinary Arts School of Morelia
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