Andres Calderon

Maintained a spotless kitchen while preparing a wide range of dishes including hibachi fried rice, filet mignon, and seafood and vegetables. High pressure environment such as cook in front of 6-15 people and put on a show and deliver great costumer service

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Modified recipes to accommodate dietary restrictions and allergies.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
• Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.

-Keep kitchen clean at all times. -prep food. -high pressure and fast pace environment. Up to 25 orders at a time and expected to deliver quickly! -cook food like filet mignon, NY strip steak, chicken, lobster, scallops, salmon, tuna, shrimp, calamari, vegetables (steamed and sautéed) , know how prepare desserts like tempura ice cream, fried ice cream, fried Oreos, banana tempura. -plate the food in clean and fancy manner (presentation is key) -communicate and work as a team. Let the servers know the food is ready.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.