Eman Cruz

Skilled and dependable Line Cook with over 6 years of experience in fast-paced, high-volume kitchens. Adept at preparing diverse cuisines, ensuring food quality, and maintaining a clean, organized workspace. Seeking to bring my passion for cooking, strong work ethic, and team-oriented approach to a reputable establishment, contributing to exceptional guest experiences and kitchen efficiency.

LINE COOK / TRAINOR at OOMA BGC (THE MOMENT GROUP) (2022-05 – Present)

• Preparation – Preparing Vegetable, Proteins, and Sauces following standard procedure.
• Cleaning and Washdown – Before and after service, I make sure that my station is clean and sanitized
• Service – during service I make sure that every food that will come out my station that will be served to guests has followed standard procedures.
• Do my part to ensure that the restaurant pass its Food Safety and Sanitation Audit every month
• Check prepared stocks, raw materials and grocery items that they are not spoiled or expired
• Training of newly hired and employees all the things they need to know in general and training them in specific station they will be deployed at

LINE COOK at TXOKO ASADOR (2019-12 – 2020-03)

• Opening team for a start up spanish restaurant serving authentic flavors of Northern Spain, with grilled meats, seafood, and pintxos.

LINE COOK at BCN WINE AND GASTROBAR BY RAMBLA (BISTRO GROUP) (2019-03 – 2019-08)

• Prepared and Cooked Spanish dishes like Arroz, Steak, Sausages, Croquetas, Al Ajillo and Torrija with a hint of gastronomy

LINE COOK at CHOTTO MATTE AND IZAKAYA SENSU (2017-11 – 2019-01)

• Prepared and Cooked Japanese dishes like Tempura, Udon, Teriyaki, Yakitori and Bento.

BACHELOR OF SCIENCE IN HOTEL, RESTAURANT AND INSTITUTION MANAGMENT in MAJOR IN CULINARY ARTS – DE LA SALLE - COLLEGE OF SAINT BENILDE (2014-05 – 2017-08)