Antonio Collazo

* Assist in the planning the work of assigned area and takes the lead in the carrying out of all phases of work, including the provision of vocational training to inmate.

* Provides training to inmate in the operation of dishwasher, food, choppers, and slicers, food, grinders, and other equipment assist in scheduling workloads for the various machines and assigned inmates in order to assume the maximum use of equipment and workforce.

* Provide training to inmate and accepted methods, used in food preparation, and food service.

* Assist in training inmates in the proper use of cleaning compounds and preparations to achieve sanitary results necessary in kitchen maintenance.

* Makes needed adjustments to food service equipment

* Takes the approved measures required to ensure the custody safety training and the well-being of inmates assigned to work in the food service program.

* Prepare requisitions for needed food, service, equipment, and supplies and work orders for repairs.

* Takes the lead in the complete operation of the assigned area of work.

* Maintains records and files of inmates time and progress, used, quantities of linens used, and production statistics

• Placed orders to restock items before supplies ran out.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
• Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
• Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
• Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
• Cultivated culture of excellence and continuous improvement by setting high performance standards for kitchen staff.
• Maintained high standards of food safety and cleanliness, surpassing local health inspections.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.

• Reduced food waste by closely monitoring inventory levels and implementing proper storage techniques.
• Optimized food preparation processes, resulting in reduced wait times for customers without sacrificing quality.
• Provided exceptional patient service, addressing any concerns or complaints promptly and professionally.
• Greeted patients at counter to fulfill requests and answer questions.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Prepared and served various food and drink items to patient specifications in fast-paced environments.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Developed and maintained positive relationships with patients to enhance service.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Operated dishwashing and sanitizing equipment according to manufacturer instructions.
• Set up and broke down food service lines quickly to maintain service flow.
• Cleaned and maintained work areas, equipment and utensils.
• Followed food safety practices and sanitation guidelines.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Loaded dishes, glasses and tableware into dishwashing machines.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Stocked and rotated food items according to expiration dates.
• Lifted and carried heavy materials.
• Prepared sandwiches, salads and other specialty items according to customer specifications.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Assisted in setting up and breaking down kitchen stations.
• Maintained high personal grooming standards and uniform presentation.