Justo cardenas

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.
• U.S.P.H. regulations and logbook procedures
• fruit carving ,garmanger

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

RESTAURANTE THE MARKET Y EVENTOS ESPECIALES

• Enhanced kitchen efficiency by streamlining prep processes and optimizing ingredient usage.
• Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
• Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
• Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.

• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• U.S.P.H. regulations and logbook procedures
• fruit carving ,garmanger

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
• Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
• U.S.P.H. regulations and logbook procedures
• fruit carving ,garmanger

• Maintained a clean, safe workspace by adhering to strict sanitation guidelines and safety regulations.
• Enhanced kitchen efficiency by streamlining cooking processes and organizing workstation layouts.