CARLOS GRIJALVA JR

Transferred from a previous Starwood property, to the Grand Hotel Los Angeles. Where I currently hold a Cook 2 position. I started in the P.M., shift but quickly have transitioned to working many different position within the hotel. Because of My many years of experience, my abilities to multi-task. Work well as Team member, my abilities to work with little or no supervision. I've worked Opening Lunch/Dinner shifts to working Action Stations serving Omelette, Pasta Stations for the L.A. Rams. Small banquets for dozens of guests to several hundred guests. I've also worked as the Cook for the Club Lounge (VIP'S) preparing all hot & cold meals as well as preparing/plating desserts. I've also worked as the Cook for the Cafeteria, feeding hundreds of hotel employees. My abilities, my Passion for my career. Make it possible for My supervisors to place Me in any position/assignment with confidence that the task will be completed in a timely manner. For My hard work & dedication My supervisors nominated as a "Brand Champion Nomination" nominee in October 2017.

Hired on as a P.M. Line Cook, where I quickly adapted and became a valuable member of the Kitchen. Responsible for the P.M. Mise en Place setup/preparation.Performed initial prep work for food items such as soups, sauces and salads & proteins. Responsible for setting up the proper equipment, such as a Sous Vide for cooking. I've assisted in the Banquets Department during Peak Season. Have worked with little or no Supervision. While being responsible for training new Associates.

• Dessert/Pantry/Sautee/A.M.
• Line Cook) Hired on as an A.M.
• Prep Cook, where I quickly adapted & became a valuable member of the Kitchen.
• I was responsible for assisting the A.M.
• Line Cook during peak Breakfast/Lunch Hours.
• Worked the Pantry/Dessert-Pastry/Sautee Stations P.M.
• Complete food orders in a timely fashion.
• While closely following plating/presentation standards set by the Executive Chef.
• Take quick inventory of the Pantry, Dessert, Sautee/Grill stations.
• Mise en Place and replenish/restock all items needed on each station, on a daily basis.
• Preparing various stocks and sauces.
• Butchering whole Lobsters.
• Clean/portion other seafood.
• Portion poultry & beef.
• Label/store all items properly per F.I.F.O standards.
• Maintain all stations, work surfaces & equipment clean & organized.
• Store/rotate all food supplies & merchandise.
• Assist the Executive Chef in taking inventory to assist in making the food orders properly.
• Successfully trained/promoted to Cook.
• Where I quickly established My self as a quick, enthusiastic team-member.
• That I utilized when given the chance to learn each Station.

• Serve as Chef for Express Lunch Station/orders.
• Assist kitchen helpers & chefs in menu preparation and routine kitchen operations.
• Clean and cut meat portions in accordance with menu specifications.
• Prepare sauces and Chef-designed set up trays.
• Clean & sanitize all work areas and stations.
• Originally hired as a Kitchen Helper, successfully trained/ promoted to Chef involved in growing the business through careful design and development of the Express Lunch menu.
• Used various types of knives, hand tools and utensils appropriately to fillet fish, cut meat and prepare seafood.
• Handled portion control activities according to specified instructions provided by chef.

• Assisted the Griller during peak business hours.
• Prepared raw meat portions, salads & salsas.
• Properly stored, dated & labeled all items in the kitchen raw supplies inventory.
• Cleaned, organized and stocked the pantry/walk-in refrigerator.
• Washed, cleaned & sanitized all cooking utensils, equipment, tables, walls & floors.
• Assisted in line serving the customers during peak business.
• Responsible for successfully achieving the best accolade for the restaurant as among the best in the local market for its food offerings.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.

• Responsible for managing daily operations and growing the business.
• Planned, prepared and cooked all menu items.
• Purchased/picked-up all restaurant supplies.
• Supervised four employees.
• Responsible for the back & the front of the House, cleaning, sanitizing & maintaining all restaurant equipment.
• Maintained all books, logs & licenses current.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Placed orders to restock items before supplies ran out.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.