Eddie Andrade

• Lead cook

View all stations, check that everything is in order.

• Trained new team members on proper meat and vegetable preparation techniques.
• Stocked and restocked kitchen supplies as needed.

• Sauté and salad.
• Monitored product freshness and rotation dates to maintain quality assurance standards.
• Reviewed recipes to determine exact measurements and ingredients to create dishes.

• Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Managed time effectively to ensure tasks were completed on schedule and deadlines were met.

• Managed high-heat cooking techniques to ensure optimal food texture and flavor.
• Packaged and bagged cooked food and prepared items.
• Followed specific methods for food preparation and proper portioning.
• Conducted regular maintenance and cleaning of wok and related cooking equipment.

• Maintained clean and orderly appearance throughout kitchen and dining area.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
• Plated dishes according to restaurant presentation standards before delivering them to customers.
• Performed workstation prep prior to shift start.
• Cooked multiple orders simultaneously during busy periods.
• Assisted in prep work such as washing vegetables or butchering meat when needed.

• Adhered to regulatory standards regarding safe and sanitary food prep.
• Reviewed recipes to determine exact measurements and ingredients to create dishes.
• Followed proper food handling methods and maintained correct temperature of food products.
• Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.

• Adhered to regulatory standards regarding safe and sanitary food prep.
• Reviewed recipes to determine exact measurements and ingredients to create dishes.
• Followed proper food handling methods and maintained correct temperature of food products.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Grilled and deep fried various foods from meats to potatoes.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.