ANGEL HERNANDEZ

• assisted at maki station during peak events like NBA concerts, Grammys, and conventions to ensure seamless service.
• Prepared workstations with ingredients and tools to increase efficiency.
• implemented portion control strategies to reduce food waste for items served.
• stored foods using appropriate containers and labeling systems to maintain quality and safety standards.

• Prepared yakitori station mise en place for hatch yakitori bar service.

Prepared vegetables, sauces, and proteins to support efficient kitchen service at hatch yakitori bar.

• Chopped vegetables, herbs, and proteins for daily menu prep.
• Marinated meats and sauces for skewers and grill items.
• Supported fryer operations and appetizer preparation during peak service periods to maintain quality and speed.

• Crafted maki and hand rolls for KRISPY RICE concept, supporting kitchen prep efforts to enhance menu offerings.