Summary
Overview
Work History
Education
Skills
Timeline
Generic

Rainiel Avendano

Sydney,NSW

Summary

Dynamic culinary professional with extensive experience as a Food Truck Owner at Senor Toro, excelling in menu development and customer service. Proven track record in enhancing profitability through innovative recipe creation and effective team leadership. Skilled in budget management and vendor negotiation, consistently delivering high-quality dining experiences. Seasoned small business owner with several years of experience in operations management, business strategy and financial management. Demonstrated success in capitalizing on new trends to drive business development initiatives and achieve sales goals.

Overview

18
18
years of professional experience

Work History

Food Truck Owner

Senor Toro
Doonside
07.2020 - Current
  • Managed daily operations of business, including hiring and training staff.
  • Provided direction and guidance to employees.
  • Identified new opportunities for growth, expansion, and diversification.
  • Developed and implemented strategies to increase customer satisfaction and loyalty.
  • Oversaw budgeting and financial management.
  • Monitored performance of personnel against goals set forth by the company.
  • Analyzed market trends to identify new business opportunities.
  • Developed strategic plans to increase profitability and efficiency.
  • Developed policies and procedures for the organization.
  • Analyzed industry trends to develop competitive strategies.
  • Maintained relationships with existing clients by providing superior customer service.
  • Created marketing campaigns to attract new customers.
  • Ensured compliance with local, state, and federal regulations.
  • Monitored food production to guarantee quality standards were met.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Reviewed purchase orders for accuracy prior to submitting them for approval.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Organized special events such as banquets or catering services when required.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Monitored quality, presentation and quantities of plated food across line.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Distributed food to service staff for prompt delivery to customers.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Supervised food preparation staff to deliver high-quality results.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Checked quality of food products to meet high standards.

Sous Chef

Italian Bistro
Birrong, NSW
07.2010 - 01.2020
  • Performed weekly inspections of all equipment for safety compliance.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Maintained accurate records for cost analysis purposes.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Developed daily specials utilizing seasonal ingredients.
  • Trained new hires in proper cooking techniques and recipes.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Complied with all health department regulations regarding proper food handling methods.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Assisted in menu development and recipe testing.
  • Contributed to the successful execution of catered events from start to finish.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Prepared special order cakes, holiday dishes, and party platters.
  • Oversaw pastry production for catering, pick-up orders and in-store customers.
  • Streamlined bakery operations, increasing productivity without sacrificing quality.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.
  • Developed and executed original dessert menus for high-end restaurant, ensuring variety and seasonal relevance.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
  • Performed cashier duties such as taking payments, counting change, and issuing receipts.
  • Replenished condiments, silverware, napkins. as needed during meal services.
  • Maintained cleanliness of work areas throughout shift by wiping counters and cleaning spills promptly.
  • Took orders from patrons accurately and efficiently.
  • Answered phone calls for reservations or takeout orders in a professional manner.
  • Assisted cooks by prepping ingredients for meals prior to service times.
  • Cleared away dirty dishes from tables after each course was finished.
  • Greeted guests and answered questions about menu items.

Apprentice Chef

Lilys Italian restraunt
Seven Hills
04.2008 - 02.2010
  • Checked quality of raw materials before use to ensure freshness of product.
  • Plated dishes according to instructions provided by head chef or sous chef.
  • Prepared, cooked and served meals according to recipes and menus.
  • Helped experienced chefs prepare dishes for customers.
  • Assisted in training junior members of the team in safe working practices within the kitchen environment.
  • Took direction from head chef on menu items and preparation techniques.
  • Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products.
  • Managed waste appropriately by separating recyclables from non-recyclable items.
  • Served food in a timely manner ensuring all orders were correct for customer satisfaction.
  • Maintained cleanliness and hygiene standards in the kitchen area.
  • Monitored stock levels of ingredients to ensure availability for service periods.
  • Operated kitchen equipment such as mixers, blenders, slicers, ovens, grills and fryers.
  • Kept up with current culinary trends by researching new recipes online.
  • Followed safety protocols when operating kitchen machinery such as blenders and mixers.
  • Prepared a variety of foods including salads, sandwiches and entrees using established recipes.
  • Monitored grill temperature to ensure proper cooking times.
  • Trained new employees on grill operations and safety protocols.
  • Followed proper sanitation procedures during food preparation and storage.
  • Cooked hamburgers, hot dogs, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
  • Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Monitored kitchen productivity and assessed overall productivity and workflow.
  • Distributed prepared food to servers.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
  • Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
  • Stored food in designated containers and storage areas to prevent spoilage.
  • Identified needs of customers promptly and efficiently.
  • Prepared a variety of specialty items such as pies, tarts, mousses, ice creams and sorbets.
  • Implemented cost-control measures, effectively decreasing dessert production expenses.

Apprentice Chef

Jordans Seafood Restraunt
Darling Harbor, NSW
02.2007 - 02.2009
  • Prepared, cooked and served meals according to recipes and menus.
  • Plated dishes according to instructions provided by head chef or sous chef.
  • Helped experienced chefs prepare dishes for customers.
  • Assisted in training junior members of the team in safe working practices within the kitchen environment.
  • Took direction from head chef on menu items and preparation techniques.
  • Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products.
  • Served food in a timely manner ensuring all orders were correct for customer satisfaction.
  • Maintained cleanliness and hygiene standards in the kitchen area.
  • Monitored stock levels of ingredients to ensure availability for service periods.
  • Operated kitchen equipment such as mixers, blenders, slicers, ovens, grills and fryers.
  • Followed safety protocols when operating kitchen machinery such as blenders and mixers.
  • Trained in proper food handling procedures while adhering to health codes.
  • Carried out basic knife skills including dicing, slicing and chopping vegetables.
  • Organized workstations with necessary ingredients and cooking equipment.
  • Adhered to all company policies regarding health regulations and sanitation guidelines.
  • Communicated effectively with other kitchen staff during meal preparation times.
  • Participated actively in weekly team meetings discussing menu changes or improvements.
  • Checked dates on food to maintain proper rotation, discarding expired items.
  • Used commercial baking and cooking equipment.
  • Worked with head chef to master cutting and preparation techniques.
  • Handled presentation standards and portion control requirements.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Assisted head chef by chopping and preparing cooking ingredients.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Made meals in accordance with company standards and requirements.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Checked food portioning for optimal presentation and cost control.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.

Education

Commercial Cookery - Commercial Cookery

Mt Druitt TAFE
12-2009

High School Diploma -

Emmaus Catholic Collage
Kerrs Creek, NSW
12-2006

Skills

  • Food safety
  • Menu development
  • Customer service
  • Budget management
  • Inventory control
  • Staff training
  • Recipe creation
  • Kitchen operations
  • Team leadership
  • Cost control
  • Conflict resolution
  • Time management
  • Vendor negotiation
  • Quality assurance
  • Inventory management
  • Market analysis
  • Performance monitoring
  • Nutrition
  • Food safety oversight
  • Allergen awareness
  • Dish preparation
  • Verbal and written communication
  • Pasta making
  • Knife skills
  • Food inventories
  • Food pairing
  • Staff coordination
  • Butchery skills
  • Resource management
  • Meal preparation
  • Portion and cost control
  • Pastry skills
  • Foodstuff procurement
  • Regulatory compliance
  • Kitchen operations management
  • Budgeting and cost control
  • Effective communications
  • Schedule implementation
  • Company safety standards
  • Cooking techniques
  • Palate development
  • Made-to-order meals
  • Food cost analysis
  • Performance improvement
  • Special diets
  • Problem-solving
  • Recipe development
  • World cuisines
  • Creative menu planning
  • Cold food preparation
  • Food quality
  • Operations management
  • Sanitation guidelines
  • Vegetarian cooking
  • Kitchen crew training
  • Service cycle
  • Meal service
  • Multitasking and organization
  • Culinary expertise
  • Food plating and presentation
  • Hospitality service expertise
  • Grilling and deep frying skills
  • Vendor relations
  • Ingredient selection
  • Waste control
  • Food storage
  • Seafood preparation
  • Frying techniques
  • Temperature control
  • Menu planning
  • Recipes and menu planning
  • Baking techniques
  • Company quality standards
  • Kitchen equipment operations
  • Steaming techniques
  • Wine history
  • Performance assessments
  • New hire training
  • Pastry preparation
  • Equipment maintenance
  • Dough handling
  • Catering
  • Catering expertise
  • Ingredient sourcing
  • Pastry techniques
  • Sugar artistry
  • Dessert preparation
  • Food plating
  • Training staff
  • Baking science
  • Menu preparation
  • Plating

Timeline

Food Truck Owner

Senor Toro
07.2020 - Current

Sous Chef

Italian Bistro
07.2010 - 01.2020

Apprentice Chef

Lilys Italian restraunt
04.2008 - 02.2010

Apprentice Chef

Jordans Seafood Restraunt
02.2007 - 02.2009

Commercial Cookery - Commercial Cookery

Mt Druitt TAFE

High School Diploma -

Emmaus Catholic Collage

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Rainiel Avendano