Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Leonardo Sotelo

Corona

Summary

With over 7 years of industry experience, my journey has been dedicated to gaining knowledge across various fields. I am motivated by a constant drive to improve myself and my skills, even if it's through small daily steps. Throughout my career, I have excelled in diverse environments, including fine dining establishments with both casual and fast-paced settings, high-volume production bakeries, and casual cafes. My unwavering love for this industry fuels my commitment to wholeheartedly dedicating myself to becoming the best cook/artist possible.

Overview

8
8
years of professional experience

Work History

Baker

Rye Goods
12.2022 - Current
  • Trained new employees on bakery methods and procedures.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Knowledgeable in Bread making, croissants, baking, scoring, prepping, and pastry production

Baker

Great Harvest
04.2020 - 12.2022
  • Operated and maintained bakery equipment, including ovens and mixers.
  • Operated cash registers and processed payments accurately.
  • Provided excellent customer service, answering questions about products and offering personalized recommendations based on individual preferences.
  • Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
  • Produced consistently high-quality baked goods for customers.

Line Cook

Bavel DTLA
03.2019 - 03.2020
  • Learned multiple stations within garde manger such as spreads, appetizers, and salads.
  • Learned oven station which included experience in dough handling, shaping, as well as proofing, and cooking.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared multiple work stations to execute a flawless service consistently.

Line cook

Wolf dining LA
09.2018 - 02.2019
  • Experienced in brunch station, garde manger, and prep, barista station and front of house.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Line cook

BJ's Restaurant & Brewhouse
01.2018 - 08.2018
  • Developed a strong work ethic in dish station
  • Developed a sense of urgency from working in a fast pace line
  • Learned many stations in a quick and accurate manner

Cook/cashier

Dairy Queen
04.2017 - 12.2017
  • Manged a variety stations such as cook, cashier, dish, front of the house prep
  • Knowledge in knife cuts
  • Knowledge in mother sauces

Education

Culinary arts -

Institute of culinary education
Pasadena, California
04.2019

High School Diploma -

Lakeside High School
Lake Elsinore, California
06.2016

Skills

  • Knowledge in knife cuts
  • Knowledge in mother sauces
  • Office 365
  • Food handlers certified
  • Knowledge in fabrication of poultry, fish, beef, pork
  • Knowledge in bread, croissants, pastry, and baking

References

  • Diego Argoti(Estrano) Mentor, (818)-281-5440
  • Marcel Vigneron, Employer, (845) 380-4666, marcelvigneron@gmail.com, 7661 Melrose Ave, Los Angeles, California, 90046
  • Ramon Bojorquez, Employer, (520) 223-5731, rbojorquez@gmail.com, 7661 Melrose Ave, Los Angeles, California, 90046

Timeline

Baker

Rye Goods
12.2022 - Current

Baker

Great Harvest
04.2020 - 12.2022

Line Cook

Bavel DTLA
03.2019 - 03.2020

Line cook

Wolf dining LA
09.2018 - 02.2019

Line cook

BJ's Restaurant & Brewhouse
01.2018 - 08.2018

Cook/cashier

Dairy Queen
04.2017 - 12.2017

High School Diploma -

Lakeside High School

Culinary arts -

Institute of culinary education

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Leonardo Sotelo