Adam Vasquez

• Reconstructed and created multiple new menus, wrote and organized new and old recipes.
• Lead kitchen staff through daily service and in learning new methods and techniques to implement new menus.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Maintaining vendor and distributor communication and building a structured order guide
• Managing profit/loss and creating a system that ran smoothly and made the most money

Andrews Downtown

• Operated the custom order omelet station on Sunday brunches for the buffet in the dining area. Also helped develop and implement the new Sunday brunch menu and buffet.
• Worked any position during lunch and dinner service, opening or closing that needed filled and assisted where necessary to ensure operational consistency.
• Executed large and frequent catering orders consisting of many different menus, venues parties and events.
• Managed the preparation, storage, setup, and operations of catering events including meat carving, brulee station, portable concert and booth fryers, chargrills, prep stations and ordering windows.
• Assisted in training new hires on proper cooking techniques, knife handling skills, recipe preparation methods.
• Maintained multiple floors, walk-ins and freezers and dry storages worth of stock organization, truck unloading, exotic product/produce upkeep and ordering.

Rootstock

• Performed daily quality checks on all ingredients to ensure service standards and consistency across all lines and dishes.
• Prepared an expansive variety of fine dining quality items and dishes for catering, special service events, competitions, and normal nightly service.
• Managed day-to-day operations of the kitchen during peak hours when head chef is not present.
• Supervised food preparation, training, cleaning, service and general operations under the standards, demands and needs of higher management and my Executive Chef(s) for both restaurants as they were owned by the same group and operated out of the same building but on different levels.

• Organized the daily mise en place in order to prepare meals efficiently.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Maintained and organized accurate records of stock levels, ordered new product and controlled cost.
• Baked a large variety of desserts and styles of bread weekly for service and specials.
• Created weekly/nightly specials based on excess stock, seasonal supplies, fresh farmed produce and freshly and ethically harvested locally sourced animal product.
• Keeping the kitchen clean, organized and well maintained from fryers, flat top, hoods and sinks to dry storage, walk-ins, line coolers and steam tables.