Anthony Del Real Email & Phone Number

United States

*Manage food catering operations for three locations, ensuring timely delivery of breakfast, lunch, and dinner. *Oversee food quality and safety standards, ensuring that all meals are prepared to meet health regulations.*Monitor and maintain proper food temperatures and ensure compliance with safety standards.*Coordinate logistics, including transportation and delivery schedules, with accurate completion of transportation logs.*Lead daily team meetings focused on safety, proper equipment use, and food handling procedures, fostering a collaborative and united kitchen staff.

San Francisco Bay Area

*Overseeing Latin-focused and plant-forward stations, developing diverse menus.*Ensuring compliance with safety and hygiene regulations and collaborating with health inspectors.*Establishing relationships with vendors and local producers for high-quality ingredients.*Training kitchen staff on cooking techniques, safety procedures, and customer service.

United States

*Managed culinary operations across three locations, implementing systems and standards.*Spearheaded daily lunch catering, adapting to unique location requirements.*Collaborated with a temp kitchen staff, maintaining HACCP standards and documentation.

San Francisco Bay Area

*Enforced uniform and dress code standards, oversaw station teams, and ensured a safe working environment.*Maintained organization in walk-ins and dry storages in compliance with health codes.*Managed food inventory, ordered products, and trained new staff.

San Francisco Bay Area

Corte Madera, California

Assisted in opening the kitchen, hiring, and training staff.Implemented opening and closing procedures, organized menus, and controlled costs.

San Francisco Bay Area

- In charge of making daily specials- Making sure my prep and line cooks are tasting everything that is made- All food is cook to MIJITA standards- Make sure food is plated nicely even though we are busy- Daily orders; Meats, Fish, Produce, Sysco- Training all new staff- Monthly inventory

San Francisco Bay Area

- Made sure prep team was on time, and keeping up with all private parties for the day including prep for restaurant menu- Made sure equipment and walk-ins were functioning properly.- All walk-ins were neatly organized, and FIFO was being practice- All food was prepared to standards as well as plating- Trained all new staff, to insure that they new what was expected of them and the concept of TRES- Made new menus to change with season- Made daily and weekly special- Made daily orders; Meats, Fish, Produce, Bi-rite- Weekly inventory

San Francisco Bay Area

- Made prep list for a team of about 10 to 12 prep cooks, every morning- Made my rounds of tasting product on the lines. making sure dates, and FIFO was being practice- Made sure stations were kept neat, clean, and organized- Helped Chefs with expo during service, and would also float around the stations helping anyone that was in the weeds- Gave daily cleaning duties to my staff- Made all meat, fish, produce, an Sysco orders- Helped Chefs with weekly inventory

San Francisco Bay Area

- I was a direct under study of Chef Miguel Gomez, an Chef Diego Oka- I would set up there garnish station on the line. Made sure it was set an ready for dinner service- Training new Prep/Line-cooks- Making sure prep team is making food to recipe standards- Making sure Line-Cook team is executed/platting food to standards- Expediting, and communicating with front of the house - Help with Week ending inventory- Ordering of daily products; sysco,produce, meats, fish

San Francisco Bay Area

- Part time job while I went to culinary school- Made all the prep for the Pastry Chefs, to demo during class: Includes baking the finish cake/bread for them to show what it should look like- cleaned and organized walk-in's- kept up to date with the Chefs course calendar to know what to order, prep, and bake/prep ahead of time

San Francisco Bay Area

- Worked saute and fry station- Made all the egg dishes; Omelets, Benedict's, over easy, to over hard- Made all the fish dishes; Fish chips, poor boys, onion rings from scratch- Not the most complicated dishes, but being in pier 39, its none stop, little to no room for mistakes, and you have to be well organized and prepared.