Traveling
Alan Galeana Garcia Rojas
Chef
Jaén
Summary
Forward-thinking professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mexican cuisine, sourcing ingredients and controlling budgets. Conversational English and Spanish skills. Adaptable and enterprising cook with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Energetic cook with passion for food and commitment to providing customers with exceptional culinary experiences. Focuses on using fresh ingredients to create flavorful dishes appealing to different palates.
Overview
13
13
years of professional experience
2
2
years of post-secondary education
Work History
Cook
Toscana Cocina Italiana
Morelia
2022.02 - 2024.04
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Personal Chef
Andrea Lugo
Morelia
2021.08 - 2024.02
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cooked 15 meals per day and served at residences or delivered to requested locations.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
Chef Manager
Koi Makis & Beer
Morelia
2011.08 - 2013.10
- Established positive relationships with local suppliers to secure fresh produce and support community economy.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Spearheaded catering efforts for special events, showcasing culinary expertise and generating additional revenue streams.
Education
No Degree - Food And Beverage
Instituto Gastronomico Corbuse Queretaro
Queretaro, México 2008.07 - 2010.01
Skills
Grocery shopping
Interests
Keep growing as a cook
Culture
Hobbies
I like to play music and listen to it most of the time, when I work I like to sing the songs that I know and move my hips at the rhythm of it.
I like to work out everyday at least 45 minutes, that keeps my mind clear and a strong body to move better in life.
Timeline
Cook
Toscana Cocina Italiana
2022.02 - 2024.04
Personal Chef
Andrea Lugo
2021.08 - 2024.02
Chef Manager
Koi Makis & Beer
2011.08 - 2013.10
No Degree - Food And Beverage
Instituto Gastronomico Corbuse Queretaro
2008.07 - 2010.01
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