Jerold Baria
San Jose
Summary
Forward-thinking professional offering more than Number 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 Type skills. Meticulous Job Title eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
11
11
years of professional experience
1
1
Certification NC 3
Work History
Chief Cook
Solstad Offshore
06.2013 - Current
- Enhanced kitchen efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
- Fostered a culture of continuous improvement within the kitchen staff by regularly soliciting feedback and implementing changes aimed at enhancing efficiency, quality, and creativity.
- Collaborated with other chefs to develop seasonal menus featuring fresh, locally-sourced ingredients for diverse clientele.
- Mentored junior cooks in developing advanced culinary skills, fostering a supportive learning environment within the kitchen team.
- Spearheaded initiatives aimed at reducing environmental impact within the restaurant by implementing sustainable practices such as recycling programs or sourcing eco-friendly products.
- Demonstrated adaptability under pressure by effectively handling special requests from guests during peak service hours.
- Proactively addressed customer feedback to continuously refine and improve the overall dining experience.
- Reduced food waste by utilizing proper storage methods, inventory tracking, and creative menu planning.
- Optimized budget management by negotiating supplier contracts, reducing costs without compromising quality or variety.
- Ensured compliance with health department regulations through diligent monitoring of kitchen sanitation practices and staff training programs.
- Maintained high food quality standards through consistent taste testing, ingredient evaluation, and recipe refinement.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented food cost and waste reduction initiatives to save money.
Education
Bachelor Of Science In Marine Transportation - Nautical
St. Therese MT C Colleges
Brgy. Tan Pael Tigbuan Iloilo03.2005
Certification
NC 3 for Ship's Cook
Timeline
Chief Cook
Solstad Offshore
06.2013 - Current
Bachelor Of Science In Marine Transportation - Nautical
St. Therese MT C Colleges
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