Alan Sánchez Soto

• 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.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Plated meals paying special attention to garnishes and overall presentation.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

• Izu Mezzanine Restaurant (French Mediterranean Cuisine)
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• 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.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Monitored food and labor costs to verify budget targets were met.

Line cook in J1 program rotating in all cooking areas inside kitchen

• Line cook headline in charge of the pass and reading tickets for the new orders
• Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
• Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.

• position in cold/hot line area and buffet.

• Cook 1 rotating in different areas like breakfast buffet, executive room and line cook breakfast