Brenskie Orquina

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.

• Monitored food products, driving quality, freshness and integrity.
• Trained kitchen workers on culinary techniques.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
• Assisted restaurant in meeting financial targets by achieving food quality objectives.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Checked quality of food products to meet high standards.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.

• Oversaw cleanliness of each station in kitchen.
• Planned and directed high-volume food preparation in fast-paced environment.
• Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
• Led team by example in preparing items accurately and according to high-quality standards.
• Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.

• Prepped foods for dishes, including roasted, sautéed, fried and baked items.
• Managed food usage with proper stock rotation to prevent spoilage.
• Trained kitchen workers on culinary techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
• Abided by company standards in terms of portion and serving sizes.
• Operated industrial mixers and other food processing machinery to support kitchen operations.
• Safely operated kitchen equipment including industrial size mixers and tools.
• Purchased ingredients from local farms to benefit environment and reduce costs.
• Collaborated with head chef to create banquet menu for wedding guests.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Monitored food products, driving quality, freshness and integrity.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
• Liaised closely with kitchen and front-of-house personnel.
• Performed as head chef to maintain team productivity and restaurant quality.
• Assisted with interviewing, hiring and training kitchen personnel.
• Assisted restaurant in meeting financial targets by achieving food quality objectives.

• Prepped foods for dishes, including roasted, sautéed, fried and baked items.
• Managed food usage with proper stock rotation to prevent spoilage.
• Trained kitchen workers on culinary techniques.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
• Abided by company standards in terms of portion and serving sizes.
• Improved performance of team members resulting in high-quality meals produced daily.
• Sliced fruit and vegetables for various menu items and stored for later use in crisper.
• Operated industrial mixers and other food processing machinery to support kitchen operations.
• Safely operated kitchen equipment including industrial size mixers and tools.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Purchased ingredients from local farms to benefit environment and reduce costs.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Collaborated with head chef to create banquet menu for wedding guests

• Cooked multiple orders simultaneously during busy periods.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Kept stations stocked and ready for use to maximize productivity.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Followed proper food handling methods and maintained correct temperature of food products.
• Learned the basic fundamentals of wok cooking.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.

• Used commercial baking and cooking equipment.
• Checked dates on food to maintain proper rotation, discarding expired items.
• Handled presentation standards and portion control requirements.
• Assisted head chef by chopping and preparing cooking ingredients.
• Worked with head chef to master cutting and preparation techniques.
• Rotated food stock, using up older items first and rejecting expired goods.
• Trained kitchen workers on culinary techniques.
• Handled food deliveries, processing items and accurately placing into inventory.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Checked quality of food products to meet high standards.
• Monitored temperatures of prepared food and cold-storage areas.

But before everything listed above; they had me cut onions for 6 months straight til I can successfully cut 4qt worth of onions with my eyes completely blindfolded.