Erick Retana Salazar

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
• Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Checked and tested foods to verify quality and temperature.
• Boosted team morale and performance through effective leadership and training programs.
• Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

• Consistently exceeded client expectations by delivering exceptional service and maintaining a strong attention to detail.
• Cultivated strong relationships with clients through clear communication and attentiveness to their needs, resulting in repeat business.
• Addressed customer complaints promptly by investigating issues thoroughly and implementing corrective actions when necessary.
• Improved overall cleanliness and sanitation standards by implementing effective cleaning procedures and protocols.
• Implemented safety guidelines for staff members, reducing workplace accidents and promoting a safe working environment.
• Produced accurate and well planned health and safety risk assessments documenting safe work of cleaning staff.
• Maintained adequate supplies of cleaning materials and equipment and placed orders to conserve stock levels.
• Assisted in hiring process by interviewing potential candidates and selecting top performers.
• Demonstrated commitment to continuous improvement by seeking feedback from clients and team members, applying lessons learned to future operations.
• Managed inventory of cleaning supplies and equipment, reducing waste and controlling costs through proper allocation.
• Adapted quickly to changing client requirements or unexpected challenges by adjusting schedules as needed while maintaining quality standards.
• Communicated repair needs to maintenance staff.
• Disposed of trash and recyclables each day to avoid waste buildup.
• Investigated guest complaints and resolved issues to increase customer satisfaction and establish trust.
• Increased employee performance through effective supervision and training.
• Coordinated, directed and monitored cleaning staff in floor and cleaning duties by use of manual and electrically powered tools and equipment.

• Mosaic/Mosaic Catering- Event catering & set up. Kitchen maintenance. Warehouse production.
• Dover Hall Estate- Event moving and set up crew.
• Siegel Center- Event catering & set up.
• Maymont Nature Center- Event catering & set up.
• Spectra Food Service- Event catering & set up.
• WorldPac- Assistant manager. Warehouse production. Purchasing agent.
• Altria- Event catering. Kitchen maintenance.
• T-Millers- Host. Food runner.
• Marriott- Event space coordinator. Banquette host/server.
• Center Stage- Event catering & set up.
• Red Skins Training Camp- Event set up. Concession stand.

• Controlled food waste during slow period times.
• Greeted customers to ensure excellent customer experience.
• Butchered a wide variety of meats and seafood, developing good knife and portioning skills.
• Answered orders over the phone and in person inquiries.

• Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests' expectations.
• Managed closing duties, restocking items and reconciliation of the cash drawer.
• Used various recipes, methods and portions to prepare food in a delicious manner.

• Delivered exceptional friendly and fast service.
• Processed customer payments by cash, debt, gift and credit card.
• Prepared a range of vegetables for salads, appetizers, and entrees.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.

Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.