Cayetano Bellomo

• Use of high-quality raw materials.
• Use of advanced techniques.
• Work Expo and Plating courses.
• butchering

• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
• Creation of special dishes of the day.
• Set up work stations prior to opening to minimize prep time.
• Conducted regular meetings with kitchen staff to assess progress, identify areas needing improvement and discuss upcoming events or promotions.

• Creation of dishes, pastries, and event food.

• Food production, mise en place, seasoning, and plating.

• Management of kitchen staff at events.

• Business events, weddings, and birthday parties.

• Maintenance and cleaning of kitchen tools and utensils.

• Monitored temperatures of prepared food and cold-storage areas.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Supervision of compliance with sanitary quality standards and food safety.
  • Maintenance and cleaning of kitchen tools and utensils.
  • Mise en place, food preparation, seasoning, and presentation of dishes.

• Monitored temperature of wood ovens and adjusted accordingly to maintain consistency in baking times.
• Measured and weighed ingredients to prepare dough for recipes.
• Combined ingredients by hand and with electric mixing equipment.

• I made my own hamburger delivery and take-away venture; I was in charge of the purchase, production, and preparation. •@Vetzburgers on Instagram.