Robert Paredes

i Made meals in accordance with company standards and requirements. Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste and i have weighed and measured the following recipes to produce quality dishes. Helped other staff members complete job tasks during peak times to keep kitchen running efficiently and trained new team members on proper meat and vegetable on both stations.

I have cleaned frying vats after every shift using approved degreasing solutions. I have cooked orders according to customer specifications within established time frames.

I Have provided and guidance on menu items or recipe changes when requested by management as well explained the importance of following established recipes accurately.

• Managed inventory and ordered supplies to maintain kitchen operations.
• Trained new cooks on food safety and cooking techniques.
• Ensured compliance with health regulations and cleanliness standards.
• Monitored food quality and presentation before serving guests.
• Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
• Kept stations stocked and ready for use to maximize productivity.
• Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
• Managed a team of kitchen staff including assigning tasks and monitoring performance.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Cooked multiple orders simultaneously during busy periods.
• Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Cooked menu items based on customer orders.
• Followed specific methods for food preparation and proper portioning.
• Set aside add-on items for future orders.
• Planned, prepared and cooked meals according to restaurant specifications.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.