ALEXANDER RODRIGUEZ

• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Trained kitchen workers on culinary techniques.

· Product Standardization

· Creating Recipe Books

· Creation of new menu items

· Openings of new stores Ceviche105 Coral Gables, Yuca105, Intimo by Juan Chipoco.

· Menu restructuration for the various restaurant concepts.

· Staff training

· costs

· Training of chefs to achieve the best final product for our beginners

· Changes in the presentation of the dishes

· Control of production, flavors and standards of the company.

· Teamwork to achieve a more efficient Lavel Cost.

· schedules

· Personnel Management

· Implementation of purchasing and inventory control

· Management of 3 stores with more than30 people per store

· Record sales

· Managing stores with more than 1000 diners per day

• Checked quality of food products to meet high standards.
• Controlled labor costs through effective use of staff scheduling techniques.
• Resolved customer complaints regarding food quality or service promptly and professionally.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Coordinated with front-of-house staff regarding reservations and table management.
• Assisted in developing marketing strategies designed to increase restaurant revenue.
• Analyzed customer feedback data to improve existing recipes or create new ones.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Negotiated contracts with suppliers to secure competitive prices for ingredients.
• Supervised food preparation staff to deliver high-quality results.
• Provided guidance and support for Sous Chefs during peak service hours.

• Efficiently handled multiple orders simultaneously during peak hours.
• Prepared sushi rolls with fresh ingredients and traditional recipes.
• Communicated effectively with coworkers regarding customer orders.
• Cleaned, cut, and prepared fish for sushi dishes.
• Stored raw ingredients correctly according to established protocols.
• Organized the kitchen in a clean and sanitary manner to meet health standards.
• Applied sauces, garnishes, condiments, and seasonings accurately.
• Assembled custom sushi rolls at request of customer.

• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.

· Menu Creation

· Costing & Recipe Creation

· Kitchen Staff Training

· schedules

· Creation of special dishes

• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Checked quality of food products to meet high standards.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Resolved customer complaints regarding food quality or service promptly and professionally.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Provided effective orientation and training to each new associate and developed ongoing training programs.
• Trained kitchen workers on culinary techniques.
• Analyzed customer feedback data to improve existing recipes or create new ones.

• Participated in weekly inventory checks to maintain accurate records of ingredients used in the kitchen.
• Monitored quality of dishes served during shift to ensure they meet standards set by restaurant management.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
• Followed all health department regulations for proper food handling procedures.
• Organized walk-in coolers and freezers ensuring optimal safety conditions were maintained at all times.
• Performed regular maintenance checks on all kitchen appliances and equipment.
• Took orders from wait staff and prepared them quickly and accurately.
• Inspected finished plates prior to serving to guests ensuring high presentation standards were met.
• Checked quality of food products to meet high standards.
• Ensured proper food storage and rotation of stock in the kitchen.
• Collaborated with head chef to develop creative dishes using seasonal produce.