Jaime De La Cruz
Arecibo
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
The Love Is Sweet
Guaynabo PR
10.2023 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
Chef de cuisine, Co-owner
Caoba
Arecibo PR
05.2020 - Current
- Work alongside investors and mentors to develop the business plan
- Oversaw the construction and permits process
- Developed all menus and food costing of the different services such as breakfast, lunch, and dinner
- Pop Up events and collaboration with other chefs
- Diversification of the services rendered such as takeout pick -up and delivery services throughout the COVID epidemic
- Participation in activities such as music festivals, town fairs and holiday celebrations
- Line cook for catering services rendered to private customers
- Bartender, waitress and runner as needed
- Food services to homeless citizens.
Sous Chef
Aldo Incubator Restaurant
Seattle WA
07.2019 - 01.2020
- Worked with, to create seasonal menus throughout every month
- Ordered and received inventory weekly
- Prepared all menu items to serve daily
- Cooked throughout dinner night services and closing shift
- Ran a pickling and fermenting program for different items: seasonal vegetables, in house made hot sauces and piques, inhouse made seasonings, (sold and shipped worldwide)
- Along the executive chef, ran a special program called “Lechoncito”, which was inspired in Puerto Rican food
- Catering services for companies like Facebook/Google and Indeed, for 500 to 3500 persons
Fry Cook
JuneBaby, James Beard Award Best New Restaurant
Seattle WA
08.2018 - 07.2019
- Dinner Service
- Prepared all appetizers and various entree for Pre-Fix & Tasting Menu
- Pantry
- Prepared all small bites as well as all pickling and preserving
- Fry Cook – AM and lunch
- Prepared all lunch menus specializing in sandwiches and small bites
- Float
- Responsible for all prep for special of the week and sauces.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Cleaned, stocked, and restocked workstations and display cases.
- Cleaned and maintained fryers and grills to keep appliances in working condition.
Junior Sous Chef
Dovetail Michelin Star Restaurant, John Fraser
New York NY
09.2017 - 09.2018
- Prepares an array of meat dishes for prix fixe, tasting & Pre-Theatre Menu’s
- Fish Entremets
- Prepares an array of fish/ shellfish/ pasta dishes for prix fixe, tasting & Pre-Theatre Menu’s
- Garde Mange Entremets
- Prepares pasta sauces, spumes, vegetable preparations for dishes and “Meatless Monday” menu
- Canapes
- Prepares each guest first experience in 1 bite items- average 4 per guest.
Catering Chef
Blue Hills at Stone Bars, Dan Barber
New York NY
09.2016 - 09.2017
- San Pellegrino World 50 best restaurant (No.11), Broke down & cooked all fresh shellfish & seafood for PDR up to 250 guests, responsible for prefix garnishes
- Amuse Entremets
- Prepared all amuse for PDR up to 250 guests while leading the team
- Lead line cook for private events off road in NYC for Spotify and Snapchat
Garde Manger
Marmalade Restaurant and Wine Bar, Peter Schintler
San Juan PR
06.2015 - 06.2016
- Prepared a variety of Salads, cold appetizers
- Prepared the Vegan menu.
Prep Cook
Menta Cuisine – Cedric Taquin
Arecibo PR
05.2012 - 08.2014
- Prepared required food items
- Prepared all line stations with necessary food prior to & during service
- Ensured line stations are clean, sanitized & organized prior and during service.
Education
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Johnson and Wales University
Providence, Rhode IslandBachelor of Science - Culinary Arts & Food Service Management, Sustainability & Wellness
2016
Skills
- Microsoft/ Word Docs/ Excel/ Google/ Google Drive
- POS/ Micros
- Team Collaboration
- Safe Work Practices
- Patient Awareness
- Efficient Multitasking
- Recipe Preparation
- Kitchen Inventory Management
- High-Volume Environments
- Team Oriented
- Menu Planning
- Regulatory Standards
- Industry Trends
- Order Accuracy
- Time Management
- Sanitary Standards
- Attention to Detail
Certification
Serve Safe Certified
Certified Dining Room Associated (DRA) Management Food Service Certification
COVID Safety Handling Certification
Timeline
Chef De Cuisine
The Love Is Sweet
10.2023 - Current
Chef de cuisine, Co-owner
Caoba
05.2020 - Current
Sous Chef
Aldo Incubator Restaurant
07.2019 - 01.2020
Fry Cook
JuneBaby, James Beard Award Best New Restaurant
08.2018 - 07.2019
Junior Sous Chef
Dovetail Michelin Star Restaurant, John Fraser
09.2017 - 09.2018
Catering Chef
Blue Hills at Stone Bars, Dan Barber
09.2016 - 09.2017
Garde Manger
Marmalade Restaurant and Wine Bar, Peter Schintler
06.2015 - 06.2016
Prep Cook
Menta Cuisine – Cedric Taquin
05.2012 - 08.2014
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Johnson and Wales University