Eric Perez

• Cooking and Coordination:
• Prepares complex hot entrees, side dishes, and baked goods as part of a rotating menu cycle or AYR patient menu; gathers and combines ingredients required by standardized recipes; uses proper cooking technique; uses all manner of commercial cooking equipment; adjusts recipes for larger quantities and makes recipe changes when necessary; prepares food for distribution to catered events or patient feeding; coordinates cooking schedules to have food ready at serving time; follows all HAACP procedures.
• Recordkeeping.
• Keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
• Cleaning Functions.
• Puts food away in designated storage; cleans all manner of cooking and hot/cold holding equipment; keeps the work area in sanitary condition at all times.
• Accurately requisitions product from storerooms.
• Actively supports trayline function. (Cafe & Catering)
• Assists in the orderly clean up activities ofthe trayline and kitchen as required.
• Conforms to policies regarding dress code, timesheets, philosophy, etc.
• Contributes to cost containment by managing time and supplies so that assignments are completed as scheduled and resources are not wasted.
• Demonstrates attention to quality throughout the food preparation process.
• Demonstrates compliance with established recipes to ensure product consistency.
• Ensures that all safe food handling procedures are followed according to Joint Commission and other regulatory agency standards.
• Exercises proper use of equipment at all times.
• Follows HACCP guidelines and completes documentation as per departmental protocol.
• Follows Hospital infection prevention policies and procedures.
• Follows Hospital safety guidelines for self, patients, visitors and employees.
• Observes proper portion control techniques.
• Removes and disposes of trash.
• Seeks resources for direction, when necessary.
• Washes and sanitizes all service and cookware in accordance with all health department regulations.

Dedicated Food Service Worker with hands-on experience at Levi's Stadium under Puesto Company, known for delivering outstanding service in a fast-paced, high-volume environment. Skilled in food preparation, sanitation, and customer interaction, I ensure that all food items meet quality and presentation standards. My ability to work collaboratively with team members enhances operational efficiency during events, providing guests with a memorable dining experience. Committed to maintaining a clean and organized workspace, I take pride in contributing to a positive and dynamic atmosphere that reflects Puesto's commitment to excellence.

• Step in garnish line station to help push line cook employers to send plates to window during peak periods.

• Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Trained and assisted new kitchen staff members.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Maintained food safety and sanitation standards.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Managed opening shift kitchen tasks.
• Prepared average of 15-20 menu items per shift.
• Identified inefficiencies leading to improved productivity.
• Suggested actionable improvements to streamline training procedures.