Bobby Hernandez

• Managed daily kitchen operations, ensuring efficient food preparation and service.
• Supervised culinary staff, providing training and mentorship to improve skills.
• Developed and implemented standardized recipes to maintain quality and consistency.
• Collaborated with suppliers to order fresh ingredients, optimizing inventory management.
• Monitored kitchen safety and sanitation practices, adhering to health regulations.
• Created weekly menus that aligned with seasonal offerings and customer preferences.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Placed orders to restock items before supplies ran out.

My job mainly consists of stocking everything with a clean environment before cooking and being the main cook