JOSEPH ALEJANDRINO

Italian American Cuisine

*Worked 50+ hours a week, first in and last to leave *Organized and made prep list for linecooks *Hired and train new employees *Collaborated with Executive Chef and Owners *Developed and executed specials menu *Problem-solving *Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food *Monitored quality, presentation and quantities of plated food *Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques *Assessed inventory levels and placed orders *Stored and stocked inventor *Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality *Delegated tasks for kitchen employees and developed staff *Selected and developed recipes and planned menus, driving consistent food quality *Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items *Exercised portion control for items served, eliminating waste *Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.

American/Italian

*Opening of kitchen - Ordering of new equipments - Organizing of Kitchen - Contacting purveyors/vendors - Ordering of inventory *Hiring and train kitchen staff *Manage kitchen staff *Oversee and supervise food prep and cooking *Food control *Food cost *Checking food plating and temperature *Establish portion sizes *Schedule kitchen staff shifts *Price menu *Menu Specials *Recipe development *Order food, supplies and kitchen equipment *Train kitchen staff on prep, food plating and cooking technique *Motivated kitchen staff by establishing goals to increase productivity and quality *Delegated work to staff, setting priorities and goals *Resolved problems or concerns to satisfaction of involved parties.*Maintaining cleanliness, sanitation and safety standard and procedure *Excellent communication skills *Calibrate with Owner and managers *Interacting with customers and clienteles for feedback *Inspected dining and serving areas for cleanliness and proper setup.

Japanese Cuisine

*Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques *Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality *Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers *Suggested and prepared promotional dishes according to ingredient availability and customer preferences *Cleaned, sanitized and maintained food storage, preparation and serving areas *Collaborated with department staff to prepare food items in accordance with recipes and established standards *Remained attentive to detail and committed to accurate and thorough responses to expressed culinary and service needs *Collaborated productively and professionally with colleagues representing widely diverse points of view *Regularly interacted with guests to obtain feedback on product quality and service levels.

Latin, American, Italian Cuisine

*Opening and Closing daily 12 hour shift 6 days week *Managing store *Prep all menu items for breakfast and lunch *Cooking breakfast and lunch *Making sandwich *Ordering *Purchasing *Stocking *Cash register POS *Organizing and maintaining store *Set price structures *Operational procedures and workflow *Taking phone orders *Delivery *Cleaning,

California Italian Cuisine

*Opening of new restaurant *Collaborated with Executive Chef and Head Chef with new menu ideas and specials *Prep all items for garde manger and menu *Make all salad dressings *Clean and cut all vegetables *Clean and prep seafood *Prepare and cook all salad special *Organized and maintain station *Cooked family meals, Worked fryer/pasta/sauté/pizza stations *Light baking, set-up stations for service and break-down stations *Receiving/store/stocked all delivery *Organized walk-in cooler and freezer *Maintained sanitation in all work area *General help in kitchen,

Italian American and Latin Cuisine

*Open Store *Collaborated and assisted Chef in all area of kitchen *Supervised and trained all employees *Prep/prepared and cooked breakfast and lunch *Take orders *Cashier *Customer service *Worked fryer/grill/griddle and steam table, Prep and made sandwiches and salads for kiosk and lobby stands *Clean and cut vegetables for salads *Store and stocked deliveries *Inventory *Maintained sanitation *Cleaning

California Asian Cuisine

*Opening of new restaurant *Assist and collaborated in kitchen set-up for opening *Collaborated with Executive Chef *Prepared all salad dressings *Clean and cut vegetables and greens *Prepared and cook all specials *Worked Sauté/fryer/grill stations *Made and worked dessert station *Cooked order for à la carte menu *Prep/prepared and cook brunch *Organized all walk-in coolers and freezer *Set-up for service *Stored and stocked deliveries,

Russian Cuisine

*Opening of new restaurant *Collaborated with Head Chef and Owner *Supervised and trained all kitchen workers *Scheduling *Purchasing and ordering *Stocking and inventory *Prep and Prepared all menu items *Cooking in all stations *light baking *Making fresh pasta *Maintaining of sanitation *Set-up and break-down of stations *Problem solving,

Korean Cuisine

*Opening of New Restaurant *Prep and prepared all items on menu *Prepared desserts *Made in house ice cream *Worked with hibachi *Sauté and fryer station *Wok station *Alert Head Chef of needed items and inventory *Organized and clean line stations *Presentation to customers *Trained new kitchen worker *Cleaned and maintained the hygiene and sanitation of the kitchen *Cut and cleaned all vegetables *clean and prep seafood and meats *General cleaning