Andre Figueroa

Complete daily line checks to maximize quality assurance.

• Coordinated preparation of customer meals and monitored food handling for safety purposes.
• Interviewed, hired, and supervised staff.
• Trained employees on correct cooking techniques, safety standards, and performance strategies.
• Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
• Write trucks and set pars so that assistant kitchen manager could write the truck on my days off.
• Trained workers in every position, including food preparation, money handling, and cleaning roles.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Scheduled over 50 employees by assigning shifts.
• Controlled portion sizes and make a list for portioning the product.
• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Perform weekly and monthly inventory counts to find areas of improvement to lower food cost.
• Managed service staff to ensure customer satisfaction and compliance with company policies.
• Developed and maintained relationships with customers, vendors, and suppliers.
• Monitored service performance metrics to identify areas of improvement.
• Resolved customer complaints in a timely manner.
• Conducted regular team meetings to discuss customer feedback, process improvements, and operational objectives.
• Trained new employees on the use of customer relationship management software systems.

• Oversaw daily product inventory, purchasing and receiving.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
• Kept stations stocked and ready for use to maximize productivity.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Wrote inventory levels monthly to minimize food waste and cost.
• Trained future coworkers and managers in all areas of the kitchen.
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Recorded and reported status of various ingredient stock levels to notify manager to reorder products.