Edgar Gobenciong

Open and close restaurant. Started the day making soups and sauces. Prepped specials for the day while supervising with the general prep. Overseeing and maintaining expo, saute, grill and fry stations. Maintained cleanliness according to health department codes for sanitation. Checked produce, meats, seafood, etc. daily. Completed inventory once a week.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Maintained well-organized place to keep work efficient and consistent.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Planned and directed high-volume food preparation in fast-paced environment.
• Acted as head chef when required to maintain continuity of service and quality.
• Disciplined and dedicated to meeting high-quality standards.
• Mentored more than [Number] kitchen staff at all levels to prepare each for demanding roles.
• Kept labor at or below [Number]% to support business profit targets.