Daniel Mena-Wieland

Helping to design and create menu items

Creating order guides for BOH products

Tracking portion controls and food waste

Training line cooks and dishwashers

creating and adjusting recipes

cooking all menu items

preparing all food

Slicing and chopping large quantities of vegetables for Mexican style cuisine

making large batches of salsas and and sauces

hand slicing large quantities of meats

maintaining clean and sanitary food contact surfaces

communicating needed product to management

Creating recipes and menu items

Modifying, creating and executing all product orders

Inspecting all food items and product temperature control

Conducting inventory and food cost

Creating daily specials

Training all cooks and dishwashers

Cooking all menu items in a timely manner

kitchen and building maintanence

designed kitchen schedule to adhere to labor cost

Executing all food, chemical and beverage orders

Building schedule for large kitchen crew

Building management teams and lead line cooks

Training all kitchen staff

Maintaining food quality and cooling standards

Overseeing all employees/productivity

Inspecting all food cost, labor cost and food waste

Cooking while directing food service at high volume

Creating recipes, specials, menu items and cost breakdowns

Maintaining and delegating kitchen cleanliness

Unloading and loading equipments to jobsites

Light machinery use (saws, sanders, ect)

Remodeling flooring, counter tops, siding, frames

Cleaning site in a timely manner

Prepped all pizza toppings and pizza shells

Helped on pizza line

Maintained cleanliness throughout establishment

Prepping all kitchen items

washing dishes in a sanitary order

cooking when needed

serving tables when needed

general kitchen maintenance