Francisco Chel Espinosa

Operated and maintained various stations including robata, sauté, and ramen.

Ensured freshness of products through daily walk-ins with chef.

Directed daily activities related to fermentation and dry aging product management.

Conducted routine inspections of fermentation products in collaboration with the dry aging department.

Managed and maintained various stations including broiler, sauté, and pastry

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Handled portion control activities according to specified instructions provided by chef.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues..
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.