Faith Sanhueza

• Assisted chefs in preparing ingredients for daily menu items.
• Maintained cleanliness and organization of kitchen workstations.
• Helped with inventory management and restocking supplies as needed.

• Prepared ingredients by chopping, measuring, and organizing for meal preparation.
• Maintained cleanliness in the kitchen by following safety and sanitation guidelines.
• Assisted in cooking meals according to recipes and presentation standards.
• Collaborated with team members to ensure timely service during busy shifts.
• Supported head chef in menu planning and ingredient selection processes.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Exercised portion control for items served, eliminating waste.
• Planned menus, ordered supplies and managed kitchen staff.
• Kept up to date with current culinary trends, as well as health and safety regulations.

Chef, Orange Technical College — Orlando Florida], August 15, 2034] – Present through may 2025

Lead cook for campus events and culinary competitions, producing menus for up to good attendees and achieving, “1st place in regional student competition”]

Prepped, cooked, and plated dishes with focus on quality, consistency, and timeliness, reducing event prep time .

Implemented standardized prep procedures and recipe cards to streamline operations and improve kitchen efficiency.

Ensured compliance with HACCP and safety protocols; maintained immaculate kitchen with zero safety incidents during events.