Erick Masaya

• Supervised kitchen operations ensuring food quality and safety standards.
• Managed inventory control for ingredients, minimizing waste and optimizing usage.
• Coordinated food preparation and presentation for large-scale events and banquets.
• Assisted in budgeting for kitchen supplies while maintaining cost-effective practices.
• Assisted Executive Chef in creating new recipes while maintaining traditional favorites.

• Prepared and cooked dishes to meet high culinary standards, ensuring consistency and quality.
• Crafted diverse menu items, adhering to established recipes and quality guidelines.

We change specials every week, and we have a new menu every two weeks. My main responsibilities are to ensure that all the food has the best flavor, looks the best, and follows our chef's standards. I learn all the stations so in that way im able to support everyone when is needed. I have been working there for just a couple of months, but I gained all the chef's trust because I'm passionate about my job. I really enjoy and love the kitchen.

• Established standard procedures for plating presentations.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Supervised food preparation staff to deliver high-quality results.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Assisted with interviewing, hiring and training kitchen personnel.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Maintained accurate records for cost analysis purposes.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Determined schedules and staff requirements necessary to prepare and plate food.
• Observed food safety and sanitation protocols to reduce germ spread.

• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Updated and maintained databases with current information.
• Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
• Checked quality of food products to meet high standards.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.