Alberto Acosta

Grill Cook

Location 15h@2xChicago, IL

Please verify your email first.

Connect with Alberto Acosta and other industry professionals

Join Now for Free
Summary

I'm originally from D.C. but my culinary career started in Asuncion, Paraguay. I went to culinary school in Scottsdale AZ at the Le Cordon Bleu (former SCI.) And for the last year and half I have been following my significant other as she opens new restaurants across the country. I'm always learning and would like to progress into the butchering fi... Read more

I'm originally from D.C. but my culinary career started in Asuncion, Paraguay. I went to culinary school in Scottsdale AZ at the Le Cordon Bleu (former SCI.) And for the last year and half I have been following my significant other as she opens new restaurants across the country. I'm always learning and would like to progress into the butchering field and i have always found it fascinating and hope to own my own business and farm in south america at some point in my life.

My Dream Job is owning my own restaurant/farm

Work Experience
  • Grill Cook

    UchiAustin, TX, US
    Dec. 2015 to Oct. 2016 (10 months)

    See Details

    Role & Tasks:

    Worked with a constantly changing and seasonal menu with new specials being implemented every other week. Worked the grill, saute, fry, and pantry stations. Great sense of teamwork and camaraderie.

  • Grill Cook

    Bink's MidtownPhoenix, AZ, US
    Feb. 2015 to Dec. 2015 (10 months)

    See Details

    Role & Tasks:

    ran the line and expoed by myself during lunch. Wrote prep lists, for line and kitchen, conducted inventory, prepared for large events while still running service. Emphasis on cleanliness, running daily deep cleans, consolidation, organization and proper rotation.

  • Line Cook

    True Food KitchenScottsdale, AZ, US
    Jun. 2014 to Dec. 2015 (1 year and 6 months)

    See Details

    Role & Tasks:

    we did over 17k shifts. very high volume and fast execution of service. Worked the entire hotline from wok to grill, pantry, saute, and pizza.

  • Line Cook

    Masa 14Washington, DC, US
    Jul. 2013 to Jun. 2014 (11 months)

    See Details

    Role & Tasks:

    worked wok, fry, grill, saute stations. Prepped my own station veg, sauces, and proteins. Portered and inventoried produce if necessary.

Education
  • Culinary Arts
    Le Cordon Bleu College of Cu
    Jul. 2010 to Oct. 2011

    See Details

    Associates in Culinary Arts Degree

Skills

Advanced Knife Handling

Molecular gastronomy

On-site Special Events

Chopping

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Servesafe Certified

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Frying

General knife handling

Gluten Free

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Certifications & Courses
  • servsafe food protection manager certificate
    National Restuarant Asocciation
    Aug. 2013 to Aug. 2018
Interests
knife sharpening and billiards
Languages
english Fluent
spanish Fluent
guarani Intermediate
Search for another Alberto Acosta