David Arriaga

Line Cook

Location 15h@2xChicago, IL

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Work Experience
  • Line Cook

    ridgermoor country club
    Mar. 2016 to Oct. 2016 (7 months)

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    Role & Tasks:

    Set-up work station
    Prepare ingredients for cooking, including portioning, chopping, and storing food
    Operate stoves, grills, fryers, ovens and microwaves
    Prepare and cook food in keeping with recipes, quality standards and presentation standards
    Serve food in appropriate portions onto suitable receptacles.
    Cooked and served all meals per guest specifications.
    Maintained clean and sanitary work area at all times.

  • Line Cook

    Paramount RoomChicago, IL, US
    Jan. 2008 to Mar. 2016 (8 years and 2 months)

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    Role & Tasks:

    Line cook & food prep
    Set-up work station
    Wash and unwrap fresh fruits and vegetables
    Weight, evaluate, and mix ingredients
    Prepare ingredients for cooking, including portioning, chopping, and storing food
    Prepare and cook food in keeping with recipes, quality standards and presentation standards
    Operate stoves, grills, fryers, ovens and microwaves
    Test foods to verify if they have been cooked adequately
    Monitor food quality whilst preparing food
    Serve food in appropriate portions onto suitable receptacles
    Wash and sanitize tools, knives, kitchen area, tables, and utensils
    Cover, date and correctly store all food prep items

  • Line Cook

    Jul. 2012 to Feb. 2015 (2 years and 7 months)

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    Role & Tasks:

    Line cook & prep
    Follow recipes, piece controls and presentation specifications as set by the restaurant management
    Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items
    Cover, date and correctly store all food prep items
    Prepare and cook food in keeping with recipes, quality standards
    Close the kitchen correctly and follow the closing checklist for kitchen stations

Skills

Advanced Knife Handling

Charcuterie

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Family Meal

Fish Cookery

Sauce Development

Fish butchery

Saute

Show Piece Work

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Staff education / motivation

Frying

General knife handling

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Languages
spanish Fluent
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