Andre S Gudino

• Set up and prepared cooking supplies and workstation based on the estimated amount of customers on the books to provide a satisfactory stay for each of them.
• Built and designed regular menu and special menu dishes to deliver a high quality service to our clientele.
• Followed health and safety regulations and maintained a clean environment to prevent illnesses and food allergies.
• Trained and assisted new kitchen staff members on every station.

After closing Miguel’s Cocina, I was transferred to this restaurant. Three kitchens, three menus. To this date, I can proudly say I’m able to work every station of each line.

Working here has been an important step to grow professionally, since now I’m able to lead a team, run banquets and train those who would be new coworkers.

Oyster Bar: Is a 2-4 people team in charge of tacos, sandwiches, salads and appetizers.

Pantry, Kitchen Oyster Bar: This kitchen is run with 2 people, and it focuses its dishes on our fine dining experience. Serving salads, appetizers and fresh oysters mainly for our dining room. Here, desserts for the whole restaurant are made and served.

Hot Line: What I consider the most important kitchen, because of the knowledge and prepping time needed to work in it. Built with a 3 people team, who serves the whole establishment. In here, all the entrees are made from scratch. Serving wide varieties of fish, lobster, meat cuts, chicken; each with their respective sides and sauces.

Miguel’s was the first restaurant to give me a chance to fully work in a kitchen. I started as an assistant for the hot line, where I proudly worked my way up. In 4 months, the restaurants’ recipes were part of my everyday routine, and the Chef allowed me to work in the hot line, where I remained until this location was permanently closed.

First job, this establishment offered a chance to experience and understand the restaurant industry while I started my culinary art degree.

In charge of the pantry, I took care of salads, dressings and aiolis; made from scratch, mixed and added to their respective dish.