Reyes Maya

• Supervised kitchen staff to ensure smooth daily operations and service delivery.
• Managed inventory levels and ordered supplies to maintain stock availability.
• Implemented food safety protocols to comply with health regulations and standards.

• Prepared and cooked diverse menu items in fast-paced kitchen environment.
• Collaborated with team members to maintain high standards of food safety.
• Managed inventory of ingredients and supplies to ensure kitchen efficiency.

• Monitored employee productivity to provide constructive feedback and coaching.
• Complied with company policies, objectives and communication goals.
• Coordinated employee schedules according to shift changes and availability.
• Reviewed completed work to verify consistency, quality and conformance.
• Provided ongoing training to address staff needs.
• Established and enforced clear goals to keep employees working collaboratively.
• Resolved customer complaints and adjusted policies to meet changing needs.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Oversaw food preparation, production and presentation according to quality standards.
• Delegated work to staff, setting priorities and goals.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Observed food safety and sanitation protocols to reduce germ spread.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Explained goals and expectations required of trainees.

• Supervised kitchen operations to ensure high-quality food preparation.
• Developed seasonal menus reflecting culinary trends and local ingredients.

• 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.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Developed process that accurately tracked food costs more efficiently, saving $[Amount] in food waste per [Timeframe].
• Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
• Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
• Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
• Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
• Washed and peeled ingredients to prepare for use in different meals and recipes.
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
• Mentored and trained [Number] [Job title]s through [Action] and [Action], improving overall quality and performance.
• Supervised staff of [Number], providing direction in preparing specialty items, including [Type] and [Type] food.
• Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
• Created approximately [Number] orders simultaneously during busy periods.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
• Assisted in preparation of menu items such as steaks, burgers and sandwiches.
• Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
• Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Grilled and deep fried various foods, including meats, potatoes and fish.
• Marinated food items according to corporate-provided instructions and recipes.
• Cooked multiple orders simultaneously during busy periods.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Followed proper food handling methods and maintained correct temperature of food products.

• Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
• Maintained clean and organized storage areas for food items, enabling easy accessibility to heavily used products.
• Implemented working guidelines to maintain hot and cold items properly.
• Created exquisite plate presentations to incorporate flavor and color variety to appeal to patrons' palates.
• Modeled proper culinary techniques and delivered mentoring to train new employees.
• Collaborated with department staff to prepare food items in accordance with recipes and established standards.
• Oversaw subordinates with food production, handling and vessel sanitation, offering assistance with tasks during busy periods.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Monitored food products, driving quality, freshness and integrity.
• Performed as head chef to maintain team productivity and restaurant quality.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.

keep the line ready for service and do a good clean and efficient service keeping the products fresh and at temperature

• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
• Operated fryers and grills according to instructions to maintain safety and food quality.

• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Marinated food items according to corporate-provided instructions and recipes.
• Set up and performed initial prep work for food items such as soups, sauces and salads.