Francisco Gonzalez Herrera

Libertyville

Summary

Anywhere I work, I always push myself and prevent myself from becoming complacent. I ensure my work reflects my work ethic and commitment so management and my team members can be confident and reliant on me. I believe I've proven my abilities in the workplace by maintaining my own high standards of myself and continually striving to achieve more. I always attempt to follow proper procedures including food safety, recipes, cleaning procedures and following the steps for cooking all the food.

Overview

years of professional experience

Work History

Line Cook / Expo

Perrys Steakhouse & Grille

Vernon Hills, IL

03.2024 - Current

Started out on the Fry station, learning the ins and outs including opening and closing the station, following the proper steps to cooking and plating the food, managing your time with the appetizers and the entrees, and managing the prep list for the day and following days.
Eventually learned the Saute, Grill, Broil and PM Prep positions as well. Similarly to the Fry, I learned how to work all aspects of the station mentioned in the previous bullet point.
I also have experience working the expo side of the line, opening and closing. While working the expo I need to be able to manage the coordination between the cooks, the chefs and myself to maintain the flow of the service, the food quality and the ticket times to ensure the best results.
While working, my main focus is too stay consistent with every aspect including maintaining a clean and organized work space, following proper food safety, properly cooking the food and sending it out with proper presentation in mind.

Cook / Manager

No Manches Mexican Grill

Vernon Hills, IL

09.2023 - 03.2024

During my time here, I work as a cook and as the BOH manager.
My responsibilities as the manager included managing the production and preparation list for the cooks and prep cook to lower and prevent waste. Keeping up with the inventory to know what we needed to order and what not to. Checking up with the cooks to ensure proper procedures were met when it came to food safety, operating the stove, grill and flat top, and the cleaning before, during and after service.
As a cook I made sure to follow the standards that I expect as a manager, not only for myself and to stay consistent, but to set the standard for the rest of the kitchen staff. We worked with a flat top, grill, stove, oven, and a fryer to make the dishes with usually one cook working the widow corrdinating everything, one on the flat top, and one on the grill and the toppings.

Line Cook

Uncle Julio’s

Vernon Hills, IL

04.2022 - 09.2023

During my time working here, I worked as the vegetable prep, prep cook, and mainly as a line cook
As the vegetable prep, I was responsible for preparing most of the vegetables, fruits, shredded cheese, marinades, and the dough for the flour tortillas. For the vegetables and fruits, some where sliced or chopped by hand, but it was mainly done by machine. I had to make sure to follow proper safety and cleaning produces with the machines because of the sharp blades and equipment that was used by the position.
As the prep cook, I mainly dealt with making recipes from scratch including sauces, rice, beans, and some of the proteins we had like the barbacoa. This position really focused on the time management and efficiency because of how time consuming very step could take.
As a line I worked mainly on the window, each consisted of calling out the tickets and making sure the food gets put up properly. The key was coordination with the other half of the kitchen so both sides could work at the same pace. The kitchen was divided into the two side, the enchilada and grill side, with the grill revolving around the fajitas and the enchilada focusing on the tacos, enchiladas and quesadillas. As a team we focused on the teamwork and coordination between the two sides and the expo, keeping the stations clean and organized during service and sending the food with proper presentations met.

Education

High School Diploma -

Libertyville High School

Libertyville, IL

Skills

Organized and clean while working
Following food safety
Highly motivated to improve and advance
Properly following procedures while cooking, cleaning, opening or closing

Team player
Coordinating with other members of the staff
Punctual, always ready to work

Languages

English

Native or Bilingual

Spanish

Native or Bilingual

Timeline

Line Cook / Expo

Perrys Steakhouse & Grille

03.2024 - Current

Cook / Manager

No Manches Mexican Grill

09.2023 - 03.2024

Line Cook

Uncle Julio’s

04.2022 - 09.2023

High School Diploma -

Libertyville High School