Fernando Cardenas

Experienced cook seeking to obtain a position that will allow me to utilize my professional experience and offer me the opportunity of advancement in my culinary career.

SOUS CHEF - WALDORF ASTORIA - LAS VEGAS, NV

• Prepare food according to strict recipe standards.
• Plan and design menu recipes.
• Supervise and support kitchen staff during service.
• Order inventory for all kitchens in the hotel.
• Plan station assignments for staff.
• Ensure freshness of food and quality control.
• Ensure staff are maintaining hygiene standards to meet regulations.
• Hire and train new staff in company policy and procedures.
• Planning and managing banquet/special events.

SOUS CHEF - Wynn Resort - LAS VEGAS, NV

In-room dining / Wynn Main Kitchen/ Encore main kitchen/le staff /Terrace point café/Allegro/charllies kitchen

• Oversaw that all kitchen workstations were efficiently being run.
• Created work schedules for kitchen employees.
• Trained new cooks.
• Created Station Assignments for cooks.
• Ordered inventory.
• Inspected and cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensured food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Externship - Carême 350 - San Francisco, CA 94103

Prepared sides during regular business hours and prepared entrees for a small catered event.

Food & Beverage Supervisor - The Hilton - San Francisco, CA 94133

Assisted manager with scheduling, did the inventory, supervised the kitchen staff and delegated tasks.

Assisted Prep cook - Incantu - San Francisco, CA 94131

Helped the cook in preparation of meal by chopping vegetables, making salads, and other requested tasks. Did kitchen maintenance and clean up.

Le Cordon Bleu Program - Culinary Arts - California Culinary Academy