Efren Herrera
Lake In The Hills
Summary
Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Motivated professional with several years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.
Overview
2025
2025
years of professional experience
Work History
Line Cook
Pointers
Marengo
01.2020 - 05.2024
- Prepared ingredients according to recipes and restaurant standards.
- Operated kitchen equipment safely and maintained cleanliness.
- Collaborated with team members to ensure timely meal service.
- Assisted in training new cooks on kitchen procedures.
- Monitored food quality and freshness throughout preparation.
- Maintained inventory levels and communicated needs to management.
- Followed food safety regulations for storage and handling.
- Adapted to changing menus and special requests efficiently.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Stocked and restocked kitchen supplies as needed.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Adhered to sanitation policies at all times when handling food products.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Made meals in accordance with company standards and requirements.
- Maintained accurate records of daily production sheets including waste logs.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Performed workstation prep prior to shift start.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Executed proper techniques when preparing menu item ingredients.
- Trained new team members on proper meat and vegetable preparation techniques.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
Line Cook
Famous Dave's Bar-B-Que
Algonquin
03.2015 - 03.2021
- Prepared ingredients according to recipes and restaurant standards.
- Operated kitchen equipment safely and maintained cleanliness.
- Collaborated with team members to ensure timely meal service.
- Assisted in training new cooks on kitchen procedures.
- Monitored food quality and freshness throughout preparation.
- Maintained inventory levels and communicated needs to management.
- Followed food safety regulations for storage and handling.
- Adapted to changing menus and special requests efficiently.
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Stocked and restocked kitchen supplies as needed.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Adhered to sanitation policies at all times when handling food products.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Maintained accurate records of daily production sheets including waste logs.
- Made meals in accordance with company standards and requirements.
- Performed workstation prep prior to shift start.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Executed proper techniques when preparing menu item ingredients.
- Trained new team members on proper meat and vegetable preparation techniques.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
Line Cook
Baker's square
Chicago
03.2010 - 03.2020
- Made meals in accordance with company standards and requirements.
- Performed workstation prep prior to shift start.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Executed proper techniques when preparing menu item ingredients.
- Trained new team members on proper meat and vegetable preparation techniques.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
Line Cook
I hope restaurant
Crystal Lake
03.2005 - 03.2009
- Prepared ingredients according to recipes and restaurant standards.
- Operated kitchen equipment safely and maintained cleanliness.
- Collaborated with team members to ensure timely meal service.
- Assisted in training new cooks on kitchen procedures.
- Monitored food quality and freshness throughout preparation.
- Maintained inventory levels and communicated needs to management.
- Followed food safety regulations for storage and handling.
- Adapted to changing menus and special requests efficiently.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Stocked and restocked kitchen supplies as needed.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Adhered to sanitation policies at all times when handling food products.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Maintained accurate records of daily production sheets including waste logs.
- Made meals in accordance with company standards and requirements.
- Performed workstation prep prior to shift start.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Executed proper techniques when preparing menu item ingredients.
- Trained new team members on proper meat and vegetable preparation techniques.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
Line Cook
Applebee's
Crystal Lake
- Prepared ingredients and menu items according to restaurant standards.
- Maintained cleanliness and organization of kitchen workstations.
- Operated kitchen equipment safely and efficiently during meal preparation.
Line Cook
Red Star Tavern
Algonquin
Education
Mexico
Mexico Skills
- Food preparation
- Kitchen equipment operation
- Food safety compliance
- Culinary presentation
- Inventory management
- Team collaboration
- Time management
- Quality control
- Customer service
- Effective communication
- Problem solving
Timeline
Line Cook
Pointers
01.2020 - 05.2024
Line Cook
Famous Dave's Bar-B-Que
03.2015 - 03.2021
Line Cook
Baker's square
03.2010 - 03.2020
Line Cook
I hope restaurant
03.2005 - 03.2009
Line Cook
Applebee's
Line Cook
Red Star Tavern
Mexico