Carlos Miguel Chavez

maintained environmental health protocols and codes on ucla health standards.

• Conducted workplace safety inspections to identify hazards and support regulatory compliance.
• Coordinated safety training for staff on emergency response, PPE, and hazard communication.
• Assessed environmental health risks and recommended controls for laboratory and clinical areas.

• Supervised kitchen teams to maintain consistent food quality and timely service during high-volume operations.
• Coordinated daily prep, line production, and plating standards across multiple culinary stations.
• Trained cooks on safety procedures, sanitation practices, and recipe execution requirements.
• Monitored inventory levels, rotating stock to support freshness and reduce waste.
• Enforced food safety compliance through routine inspections and proper handling procedures.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

• Prepared breakfast, lunch, and dinner menu items following standardized recipes and plate presentation guidelines.
• Operated grills, fryers, ovens, and sauté stations while maintaining consistent food quality and ticket timing.
• Monitored mise en place, ingredient freshness, and pars levels to support smooth kitchen flow.
• Coordinated with servers and kitchen staff to prioritize orders during high-volume service periods.