Ana Vasquez

• prepare food in the hot area and cook it, have a good color and flavor and thus obtain a better result for the client's palate, help the chefs with the tasting of new dishes, work in the cold area and contribute new ideas to have a better result.

Prepared dishes fast- paced environment working with teammates to maintain high customer satisfaction rate.

Organized storages areas for efficient usage of space.

create,prepare and cook new vegetarian dishes

prepare different charcuterie presentation combining painting techniques on cheeses.

Tasting preparation

Assisted in developing new recipes or modifying existing ones for better taste or efficiency.

work on cooking and doing serap in Vip rooms.

Preparation of hot and could soup

Adjusted seasonings of dishes during cooking process in order to enhance flavors.

• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Trained kitchen workers on culinary techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Maintained clean and orderly appearance throughout kitchen and dining area.

• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Kept stations stocked and ready for use to maximize productivity.
• Cooked multiple orders simultaneously during busy periods.

• Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
• Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.

• Adhered to food safety standards when storing and preparing foods.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Set up and performed initial prep work for soups, sauces and salads.
• Made meals in accordance with company standards and requirements.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.