Angel Rosales

• Adhered to sanitation policies at all times when handling food products.

• Resolved customer complaints regarding food quality or services provided.

• Line cook. opening restaurant

Michelin starred restaurant

• Plated dishes according to presentation guidelines established by chefs or supervisors.

• Monitored product freshness and rotation dates to maintain quality assurance standards.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Tracked inventory levels of all products used in the kitchen on a daily basis.

• I started working banquet.
• Then after a month i moved to garde manger.

• Prep cook. i was 16 at this time