Elmer Vasquez

For the first 3 weeks of working at Sol y Luna, I was the dishwasher then I got promoted to Deep Fryer due to how hardworking quick learner I am. I worked at the Deep Fryer for 3 months. When I mastered the Deeper Fryer, I was promoted to Soup Station. This was my main role for about a year. Then I moved up to Lead Line Cook at night and Lead Prep Cook in the morning. I also have line cook experience, including grill and sauté.

I also prep the stock list for what is needed in the kitchen and I monitor product freshness and rotate out old products.

When we get new staff, I train them in proper food preparation, storage, and use of kitchen equipment and sanitation.

I also possess bilingual skills - I speak Spanish (Fluent) and English.

I am also skilled in basic kitchen etiquette:

• Knowledge of kitchen equipment, basic tools, small wares, culinary techniques and ingredients specialized to the location
• Demonstrates knowledge of HACCP, basic food temperatures, proper food handling and good judgment of quantity, quality and production
• Passion for the culinary arts, continual learning and guest service
• Able to follow recipes, make recipe conversions, adhere to food allergies and propose menu items
• Basic understanding of kitchen lingo and etiquette as well as exhibits clean work habits and ownership of a safe, clean work area
• Awareness of modern and classical cooking, as well as knife skills and basic butchering techniques
• Good Communication Skills
• Led successful catering events for weddings and parties as well as corporate events, coordinating multiple courses and ensuring timely service for seamless guest experiences