Luis Gonzalez

Banquet/ Prep at Valley Hunt Club
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Contact Information
us****@****om
(386) 825-5501
Skills

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Bio

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Credentials

  • Food Handlers Certification
    National Enviormental Health Association
    Aug, 2015
    - Oct, 2024

Experience

  • Valley Hunt Club
    • United States
    • Spectator Sports
    • Banquet/ Prep
      • Jul 2016 - 2018

      • Rotated throughout all the kitchens on property to help where help was needed • Maintained knowledge of all menu items and recipes for each kitchen station worked. • Prepared a prep list, trained new employees, as well as directed and trained temps • Baked, roasted, broiled, fried, and steamed meats, fish, vegetables, and other foods • Used recipes and a variety of kitchen equipment to prepare soups, salads, desserts, and sauces • Ensured timeliness and quality of foods • Maintained a clean and sanitized work environment with knowledge of proper food handling and storage • Prepared food for banquets, weddings, tastings, etc. while maintaining prep for days to come • Greeted members, guests, and co-workers with warm smile, maintain eye contact, and communicate in a professional and pleasant demeanor. Show less

  • US Army
    • United States
    • Law Enforcement
    • 1 - 100 Employee
    • Civil Affairs Specialist
      • 2013 - 2017

      •Handle classified information and materials security•Manage logistical support functions•Process messages according to procedures in place •Analyze current processes and be vigilant about making improvement to increase functionality •Coordinate and execute Public Media and Relations Affairs•Schedule and plan itineraries for miscellaneous scheduling

    • Tank Gunner, Squad leader
      • 2009 - 2013

      • Maintaining accountability of personnel under my leadership to include strict adherence with military policies and procedures• Accountability for over 20 million dollars’ worth of government equipment and resources• Proven ability to communicate effectively in diverse enviornment• Maintaining cordial working relations, while explaining and clarifying others errors.•Aquired and maintained a federal level security clearence

  • Fitness Kitchen
    • United Kingdom
    • Restaurants
    • Prep Cook
      • Aug 2015 - Jun 2016

      • Quickly learned any new recipes and food preparation techniques, often training other prep cooks and ensured utmost quality of work • Utilized excellent knife skills to chop, dice, julienne and slice vegetables carve and grind meats and cheeses and fillet fish. • Observed and tested foods to determine if they have been cooked sufficiently, using methods such as teasing, smelling or piercing them with utensils • Marinated meats, seafood, and poultry • Prepared and serves all egg dishes, steaks, chops, roasts, burgers, vegetables, soups, sauces, stews, seafood, and specialty dishes such as French, Chinese, Italian, Mexican, Thai, Korean, Vietnamese and Persian dishes • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock • Maintained cleanliness of station ensuring sanitary conditions and scoring 100 percent on safety checks. Show less

  • J. Perez Associates, Inc.
    • United States
    • Advertising Services
    • 1 - 100 Employee
    • Night supervisor
      • 2013 - 2015

      • Supervise a crew of 15 in daily operations including evaluation and discipline • Relaying information from senior management and clients to employees • Monitoring employees performance to ensure strict deadlines are met • Reporting to senior management / personnel when required • Helping with training and development • Ensuring all employee paperwork is done correctly and with precision • Supervise a crew of 15 in daily operations including evaluation and discipline • Relaying information from senior management and clients to employees • Monitoring employees performance to ensure strict deadlines are met • Reporting to senior management / personnel when required • Helping with training and development • Ensuring all employee paperwork is done correctly and with precision

Education

  • The Art Institute of California-Los Angeles
    Bachelor of Applied Science - BASc, Restaurant, Culinary, and Catering Management/Manager
    2017 - 2019
  • Le Cordon Bleu College of Culinary Arts-Pasadena
    Associate's Degree in Culinary Arts, Culinary Arts/Chef Training
    2015 - 2017
  • Southern Vermont College
    Associate's degree, Criminal justice / Communications
    2006 - 2009

Community

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