Lorenzo Maximo Flores

Leadership role

• Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
• Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Executed preparation and presentation of buffet-style foods.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Managed daily kitchen operations, delegating tasks among staff members to optimize workflow and maintain high-quality standards.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Contributed to a positive workplace culture by fostering open communication, constructive feedback, and mutual respect among team members.
• Demonstrated strong problem-solving skills when faced with unexpected challenges or emergencies within the kitchen environment.
• Oversaw food preparation and monitored safety protocols.