Bryan Brizuela

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Grilled meats and seafood to customer specifications.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
• Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
• Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
• Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
• Improved team morale and productivity through effective communication and collaboration.
• Optimized food presentation, resulting in positive customer feedback and increased social media attention.
• I started as a busser when the location opened, after a couple of weeks of low hours was offered back of house, where I trained in various positions in under a year of time, asked seniors for advice on improvement and was working to become a trainer a month after the last position. Managed various tickets at a time , moving thru out various stations when help was needed.

• Reset and cleaned tables quickly to prepare for new customers.
• Worked quickly, communicated with other staff and always looked for better ways of completing tasks to improve productivity and keep tables ready for incoming guests.
• Completed side work duties, ensuring that all necessary supplies were stocked for shift success.
• Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
• Enhanced customer satisfaction by maintaining a clean and organized dining area.
• Maintained high levels of cleanliness throughout shifts, contributing to overall restaurant presentation.
• Organized and cleaned assigned sections by sanitizing and cleaning table, counter, and kitchen surfaces.
• Collaborated with fellow bussers and servers to create an efficient flow during peak hours.
• Assisted servers in providing efficient service for improved guest experiences.
• Developed excellent relationships with managers and fellow team members to support team success and positive work environment.
• Supported team members with additional tasks, promoting a positive work environment.
• Displayed excellent time management skills while balancing multiple tasks simultaneously.