Cayo Vicente

Supervised all elements as garde manger, concentrating on dressing and cold items, alongside entremetier duties involving pasta cooking and sauce preparation.
• Proficiency in quickly accommodating change & excelling under stress
upholding safety and health standards
• Supervised Junior Chefs/Commis

• Acquired skills to operate under pressure
• Coordinating multitasking elements
• Supervised safety and cleanliness protocols
• Trained new team members on food preparation techniques and safety protocols effectively.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.

• Operated dishwashing machinery to maintain cleanliness and efficiency in kitchen operations.
• Collaborated with kitchen staff to ensure timely cleaning of utensils and equipment.
• Assisted in maintaining inventory of cleaning supplies and tools for optimal workflow.
• Implemented best practices for sanitation, contributing to a safe food preparation environment.

• Managed efficient shifts across prep, grill, sauté, pantry, and expo stations as chef de tournant in high-demand mobile kitchen atmosphere.
• Prepared and executed Hawaiian-Filipino fusion dishes while maintaining consistency, presentation quality, and authentic flavor profiles.
• Responded swiftly during peak times by fulfilling various kitchen roles concurrently, optimizing workflow efficiency and team collaboration.
• Upheld rigorous food safety sanitation and temperature control standards per kitchen and health department regulations.
• Ensured consistency in food safety, speed, and quality while rotating through various kitchen stations. Prepared Hawaiian and Filipino island dishes with precision during busy service times. Adapted quickly to high-volume demands while maintaining organized kitchen workflows. Executed mise en place and line execution effectively to support operational efficiency. Collaborated with team members to enhance overall kitchen performance. Monitored inventory levels to reduce waste and improve resource allocation. Prioritized customer-focused food production to exceed expectations.