Daniela Thomas

I benign working at Cosme for more than a year it’s a fine dining Mexican restaurant I’m being working all areas saute, plancha, grill, gardemanger for dinner and brunch too

I worked on garmanger and sauté areas I used to do my own prep mostly sauces jus pures and portion my steaks and fish this is a independent restaurant with 12 years of service

I worked as cook line on garmanger and grill areas in electric lemon, with the most highly quality standards

• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Reduced food waste by implementing inventory management systems and optimizing ingredient
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.

I work as line cook and doing my own prep in a Mexican restaurant in Tonronto

general knowledge of cooking techniques, handling and manipulation of food, types of kitchens and maintaining the hygiene and quality of food seeking the highest standards