Edgar Mencia

When I was working there I was in charge of a few things. I made breakfast every morning I was there including bacon, pancakes, scrambled eggs and oatmeal and often we would make a special for the residents! I was in charge of a small kitchen that had residents with strict dietary restrictions that would have to make me be resourceful to make them meals. I also helped making the lunches and dinners whenever I had time to help.

• Prepared pizzas to order, ensuring quality and consistency in every product.
• Operated pizza ovens and kitchen equipment efficiently for optimal cooking results.
• Maintained cleanliness and organization of workstations to comply with health standards.
• Assisted in inventory management, tracking supplies for timely replenishment.
• Developed strong time management skills by juggling multiple orders during peak hours without compromising quality.
• Monitored and maintained clean working areas and cooking surfaces.
• Used pizza cutter to slice pizzas according to size and customer specifications.
• Maintained a clean and organized workspace for efficient pizza making, ensuring optimal productivity.
• Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
• Wiped down counters and food prep stations using bleach and clean cloths.

• Prepared high-quality meals following standardized recipes to ensure consistency and flavor.
• Maintained cleanliness and organization of kitchen workspace in compliance with health regulations.
• Operated kitchen equipment safely, including ovens, grills, and fryers, ensuring proper usage protocols.
• Assisted in inventory management by tracking ingredient levels and minimizing waste through efficient preparation.
• Trained new staff on cooking techniques and safety procedures to improve overall team performance.
• Implemented portion control measures to enhance food presentation and reduce excess waste.
• Adapted to changing menus and customer preferences while maintaining high standards of food quality.

• Operated kitchen equipment efficiently to prepare menu items according to quality standards.
• Collaborated with team members to ensure timely service during peak hours.
• Maintained cleanliness and organization of workstations, adhering to food safety guidelines.
• Assisted in training new staff on operational procedures and equipment usage.