BRUNO GOMEZ

Demonstrated proactive customer service and optimized delivery times over 3 years in fast food sector. I stand out for my ability to work in high-pressure environments, maintain hygienic quality standards and solve problems in an agile way.

• Work under pressure
• Conflict resolution
• Assertive communication
• Time management
• Quality control and hygiene ( HACCP / FOOD HANDLING)

• Supervised grill operations to ensure high-quality food preparation and presentation.
• Trained kitchen staff on grilling techniques and safety protocols to maintain consistency.
• Implemented cooking procedures that improved meal turnaround time during peak hours.
• Managed inventory of ingredients, optimizing stock levels for efficient service delivery.
• Ensured compliance with health regulations and maintained cleanliness standards in grill area.
• Monitored food quality and portion sizes to enhance customer satisfaction and reduce waste.
• Developed new grill menu items, incorporating seasonal ingredients and customer feedback for increased sales.
• Mentored junior team members on proper grilling techniques and safe equipment usage for their professional development within the kitchen environment.

• Assisted customers with inquiries and service recommendations to enhance satisfaction.
• Coordinated service schedules to optimize team efficiency and resource allocation.
• Processed customer transactions accurately, ensuring seamless payment experiences.
• Maintained service area cleanliness and organization to meet safety standards.
• Trained new staff on customer interaction protocols and service procedures.
• Implemented feedback mechanisms for continuous improvement in customer service delivery.
• Enhanced customer satisfaction by providing timely and accurate service recommendations.
• Maintained a clean and organized workspace, promoting a professional atmosphere for customers and colleagues alike.
• Delivered exceptional customer experiences by promptly greeting walk-ins and providing them with comprehensive information about available services.

• Assisted chefs in food preparation, ensuring efficient workflow and timely meal service.
• Maintained cleanliness and organization of kitchen equipment and workstations to comply with health standards.
• Collaborated with kitchen staff to develop new menu items based on seasonal ingredients.
• Monitored inventory levels, notifying supervisors of supply needs to prevent shortages during service.
• Kept an organized kitchen workspace by properly disposing of trash, recycling materials, and breaking down boxes efficiently.
• Assisted in successful catering events by preparing ingredients, assembling platters, and delivering exceptional service to clients.
• Cleaned and maintained work areas, equipment and utensils.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Followed food safety practices and sanitation guidelines.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Maintained composure and work quality while under stress.
• Assisted in setting up and breaking down kitchen stations.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Prepared sandwiches, salads and other specialty items according to customer specifications.
• Stocked and rotated food items according to expiration dates.

• Prepared and cooked high-quality meals according to restaurant standards and guest preferences.
• Assisted in menu planning, contributing creative ideas for seasonal dishes.
• Managed inventory, optimizing ingredient usage while minimizing waste.
• Ensured kitchen cleanliness and adhered to food safety protocols consistently.
• Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
• Maintained well-organized mise en place to keep work consistent.
• Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.

• Prepared and cooked diverse menu items in high-volume kitchen environment.
• Collaborated with team members to create daily specials and seasonal menus.
• Assisted in inventory management, ensuring proper stock levels of ingredients.
• Maintained cleanliness and organization of workstations to comply with health standards.
• Utilized kitchen equipment efficiently, adhering to safety protocols during food preparation.
• 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 food items in compliance with recipes and portioning control guidelines.

• Relevant Coursework: Food and beverage management for hotels, restaurants.
• Relevant Coursework: Menu engineering and letter design
• Relevant Coursework: Entrepreneurship manual
• Relevant Coursework: Classification of the different types of menus