Arnaldo Tirado

• Cooking recipes by the book, sauté, grill, fry,pizza and salad station, food cost control, Measured and divided food portions according to standard recipes. and weight, Practiced safe and effective knife handling techniques in the kitchen..
• Trained new team members on kitchen procedures, safety protocols, and company standards.
• Monitored food preparation, production, and plating for quality control.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Supervised food presentation and plating to ensure high visual appeal and adherence to presentation standards.

• Assembled and repaired tattoo machines, meeting daily shipping quotas while resolving issues in manufacturing parts department.
• Inspected parts for defects, ensuring alignment, fit, and finish met quality standards.
• Assembled precision tattoo machine components to work order specifications.
• Tested finished units for functionality, calibration, and quality compliance.
• Assembled and aligned parts and fixtures using hand and power tools.
• Kept work areas organized, tidy, and clean for maximum productivity.
• Reassembled and adjusted components to ensure compliance with specifications.
• Verified accuracy of parts and assemblies before shipment to customers.

• Repaired cell phones and refurbished assemblies, replaced micro-parts across various phone brands to ensure optimal functionality. Soldered electrical parts and cleaned electronic motherboards to restore devices to working condition. Collaborated with engineering department to analyze cell phone software upgrades, enhancing device performance and user experience.
• Replaced screens, batteries, charging ports, and damaged components with precision and quality standards.
• Performed microsoldering repairs on circuit boards, connectors, and flex cables to restore device function.
• Documented repair findings, parts usage, and service notes to maintain accurate workflow records.

• Replaced cosmetic parts, repaired machines, and tested vacuum PSI suction for optimal performance. Provided customer service and product orientation while managing parts inventory and organizing warehouse. Reported defective and broken parts to warehouse manager for timely resolution.
• Diagnosed equipment failures and performed repairs using hand tools, power tools, and diagnostic equipment.
• Inspected damaged components and replaced worn parts to restore reliable operation.
• Utilized a variety of tools and diagnostic equipment to complete repairs.
• Documented repair findings, parts usage, and maintenance actions for accurate service records.

• Supervised kitchen workflows, ensuring consistent food quality and timely service across banquets, restaurant, and room service.
• Coordinated prep teams, assigning daily stations and maintaining smooth production during peak hotel service periods.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Trained cooks on plating standards, sanitation practices, and proper use of kitchen equipment.
• Enforced food safety compliance, monitoring storage, temperatures, and HACCP-aligned preparation procedures.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Implemented food cost and waste reduction initiatives to save money.

• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Improved efficiency in the kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
• 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.

• Operated grills, fryers, and sauté stations while maintaining consistent food quality.
• Coordinated with kitchen staff to time orders and support smooth service during peak periods.
• Monitored food safety and sanitation practices to maintain clean, compliant work areas.
• Prepared menu items following Ruby Tuesday recipes, portion standards, and plating guidelines.
• Restocked ingredients and supplies to keep line stations organized and service-ready.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Trained new kitchen staff on station setup, cooking procedures, and prep requirements.
• Inspected product freshness and rotated inventory to reduce waste and maintain quality.
• Cleaned and maintained kitchen equipment to support safe, efficient daily operations.

( Non graduated )