Angel Gatica

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Ordered supplies as needed for the kitchen.
• Supervised and trained kitchen staff on proper preparation techniques.
• Checked quality of ingredients before use in order to ensure freshness.
• Monitored stock levels of food items and ordered more when necessary.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Provided guidance to junior cooks regarding food preparation methods and techniques.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Performed basic administrative duties such as inventory management, ordering supplies.
• Organized storage areas for efficient usage of space.
• Resolved customer complaints regarding food quality or services provided.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Used standardized recipes and other instructions to prepare food.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.
• Managed portion control using correct utensils during preparation and plating.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Set up work stations prior to opening to minimize prep time.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Requested supplies and equipment orders, explaining needs to managers.
• Distributed food to service staff for prompt delivery to customers.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Monitored temperatures of prepared food and cold-storage areas.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Executed proper techniques when preparing menu item ingredients.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Handled advanced thawing and food pre-preparation for upcoming meals.

• Ensured kitchen staff followed health and safety regulations.
• Trained new cooks on proper food handling techniques.
• Maintained up-to-date knowledge of menu items, ingredients, and recipes.
• Organized the work area for efficient functioning during shifts.
• Inspected equipment and ensured it was properly maintained by kitchen staff.
• Enforced sanitation policies and procedures throughout the kitchen area.
• Served as lead cook, guiding and assisting training of less experienced cooks.

I was in charge for my kitchen. People do the order from Sysco do the schedule every week making sure all the kitchen was clean and having everything prepped to serve

• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
• Maintained accurate records of food costs, labor costs, waste management and other related expenses.
• Developed and implemented kitchen policies, procedures and quality standards.
• Monitored sanitation practices to ensure that all employees adhere to health department regulations.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
• Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
• Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
• Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
• Motivated kitchen staff by establishing goals to increase productivity and quality.

• Ensured all kitchen staff adhered to food safety and sanitation regulations.
• Conducted regular performance evaluations of kitchen personnel.