adonis reyes

Chef de Partie

Location 15h@2xLas Vegas, NV

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Work Experience
  • Chef de Partie

    THE MULTNOMAH ATHLETIC CLUB
    Jan. 2011 to Jan. 2017 (6 years)

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    Role & Tasks:

    Conducts daily walk-through of all refrigerators, storage rooms, and food lines to ensure
    proper rotation, usage, cleanliness, hygiene and sanitation standards are at the highest
    levels.
    Performs in the capacity of any position supervised.
    Prepares and trains staff in use of working menus, recipe cards and presentation
    standards.
    Directing and correcting the presentation and portioning.
    Verified proper portion sizes and consistently attained high food quality standards.
    Verified freshness of products upon delivery.
    Practiced safe food handling procedures at all times.
    Promptly reported any maintenance and repair issues to Executive Chef.

  • Chef de Cuisine

    THE FLORIDA YACHT CLUB
    Jan. 2010 to Jan. 2011 (12 months)

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    Role & Tasks:

    Conducts daily walk-through of all refrigerators, storage rooms, and food lines to ensure
    proper rotation, usage, cleanliness, hygiene and sanitation standards are at the highest
    levels.
    Performs in the capacity of any position supervised.
    Prepares and trains staff in use of working menus, recipe cards and presentation
    standards.
    Directing and correcting the presentation and portioning.
    Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
    Cooked and served food and meals in accordance with planned menus, diet plans,
    recipes, portions, temperature control procedures and facility policies.
    Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
    Led shifts while personally preparing food items and executing requests based on
    required specifications.
    Properly labeled and stored all raw food ingredients including produce, meat, fish,
    poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator,
    freezer or cooler.

  • Chef de Partie

    GALANGAL THAI CUISINE RESTAURANT
    Jan. 2007 to Jan. 2010 (3 years)

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    Role & Tasks:

    Conducts daily walk-through of all refrigerators, storage rooms, and food lines to ensure
    proper rotation, usage, cleanliness, hygiene and sanitation standards are at the highest
    levels.
    Performs in the capacity of any position supervised.
    Prepares and trains staff in use of working menus, recipe cards and presentation
    standards.
    Directing and correcting the presentation and portioning.
    Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

  • Butcher, Saucier

    BISTRO AIX RESTAURANT
    Jan. 2006 to Jan. 2007 (12 months)

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    Role & Tasks:

    Maintained butchery for the restaurant § Attend ACF regional and national semi-annual and annual conferences and workshops § Saucier Am & Pm shifts, in charge for all mise
    en place for the station as well as proper execution of all menu items.

  • Butcher, Head Prep Cook

    Jan. 2005 to Jan. 2006 (12 months)

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    Role & Tasks:

    Implemented, executed, and regulated all food handling and food service sanitary
    procedures § Prepared all mise en place for the restaurant § Problem solved and collaborated with management team to help achieve and maintain customer satisfaction on various issues § Assisted in receiving inventory.

  • Line Cook

    RESTAURANT LA FINCA-RANCHO PALCO
    Jan. 1998 to Jan. 2005 (7 years)

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    Role & Tasks:

    Cuba
    Advised Executive Chef regarding, rentals, supply needs, and employee/staff issues §
    Performed all guest contact and communication in a cordial, efficient, and professional
    manner § Adhered to guest special requests § Organized kitchen to ensure it is a productive and safe work environment § Enforced safety and sanitation procedures §
    Maintained Dry storage cleanliness and organizational standards of storeroom §
    Maintained equipment inventory § Assisted co-workers § Attended technical training
    regularly.

Education
  • Culinary Management
    Sep. 2009 to Jun. 2011

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    Associate of Arts Degree

    Summary

    2011
    Associate of Arts: Culinary Management
    The Art Institute Of Jacksonville, Jacksonville, FL
    Coursework in Professional Cooking and Baking
    Coursework in Culinary and Restaurant Management
    Food Services Technology classes

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