Beddy Blanco

• Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
• Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
• Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
• Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Make schedules, count, place orders, take inventories, certify food, sing tickets, master each dish in the restaurant

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.