Aiden Palacios Guerra

• Supervised daily operations, ensuring compliance with company policies and procedures.
• Trained and mentored staff on customer service excellence and operational efficiency.
• Managed inventory levels, conducting regular audits to minimize shrinkage.
• Coordinated team schedules, optimizing labor resources for peak business hours.

I come in and get ready to start cooking for 300 tables an hours it’s really busy there and I mastered pantry grill and expo I can do sautéed but i prefer my other stations my job at the pantry indicates all the desserts appetizers salads soups lasagna and we clean up our whole station at the end of the night with a scrub and a squeegee then a mop

• I plate all the desserts and appetizers I cook for around 100 people a day, every dish must be perfect and top tier I make sure my whole station is clean and sanitized and organized as welll I then help out in dish pit quite often.

I did all prep menu ideas, bread inventory, food cost/ waste management and was there 7am did preb get ready for service by 10:30 and close by 7did competition and won awards