Felipe Gomez Santiago

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Cooking crew breakfast, lunch and dinner meals paying special attention to garnishes and overall presentation.
• Responsible for delivering high quality, efficient and technically outstanding food preparation in accordance with the highest standards while strictly upholding all Public Health Standards with the goal of achieving total crew satisfaction.
• Daily food preparation with duties in the crew Galley to meet the high standard and quality for all crew onboard.
• Ensures that the production, preparation, set-up and presentation of the crew food is completed on time and is always of the highest quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Disciplined and dedicated to meeting high-quality standards.

• Responsible for cooking for the crew and assisting the Head Chef in all aspects of galley duties, taking direction well, in addition to possessing the ability to plan well balanced, thoughtful menus and thoroughly understand galley safety and hygiene.

• Disciplined and dedicated to meeting high quality standards.

• Deputized for Head Chef successfully managing all aspects of kitchen

operations during times of absence.

• Leveraged excess stock by developing seasonal recipes and special menu items.

• Delivered food to highest hygiene, quality and safety standards, strictly

following all health and safety guiding principles.

• Supported Head Chef with stock control and rotation, minimizing waste

with FIFO system.

• Demonstrated good food knowledge from efficient ingredient preparation to creative plating.

• Ensuring that each DCDP and Commis understands his/her portion of the menu, including the recipes and presentation, which are required.

• Active participation on food preparation and presentation.

• Maintaining USPH/UKPH standards, which includes follow up of proper

food handling,storage,cleaning and personal hygiene procedures.

• Reporting defective galley o kitchen equipment to ensure that food production and food service is not interrupted.

• Following proper utilization procedures of food leftovers and recycling

them in the best possible and safest way.

• Placing orders in a timely manner.

• Managing ingredients that should be frequently available on daily

basis.

• Maintaining timely preparation, final cooking and garnishing of menu items,including buffet preparation.

• Setting-up of breakfast,lunch and dinner service lines and to ensure

that menu items are re-supplied,as necessary.

• Ensuring that waste control, low grocery breakage and garbage separation is followed.

• Maintaining USPH standards of hygiene and food safety in the galley at all times.

• Production and storing of food items,

• Dealing with receiving stores, organization and stock rotation.

• Effectively communicate with other members of the galley with

respect and good manners. This includes being able to gracefully receive constructive criticism as well as effectively carry out orders from my superiors.

• Ensured kitchen areas, equipment and utensils were always kept clean

and tidy to impeccable standards.

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.

• Assisted the executive chef with all areas of food production for dining facility during summer season on the coast, run day-to-day operations of kitchen.

• Organized and controlled the food production and storage.

• Boning,cleaning and portioning meat and fish.

• All the fresh pasta production.

• Preparing of sauces and stocks.

• Kept a calm head in a fast-paced kitchen to deliver high quality dishes

in a timely fashion.

• Cleaned and serviced kitchen appliances, maintaining good working order of grills,stoves and ovens.

• Purchasing products, supplies and ingredients, stock control, tracking and storage,compliance with the rules of safety.

• Boning,trimming and portioning meat and fish

• Preparing mother sauces and stocks

• Production, service and preparation of all entrees, cheese plate, tapas,

main dishes, salads, pastas, risotto, soups, dips, and special menu freestyle events.

• Established and maintained open, collaborative relationships with the kitchen team.

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.

• Received food orders from cashiers, cooking items with accuracy and efficiency for well-timed service.