Freddie Samudio

Lead and manage a team of production workers to ensure production goals are met efficiently and effectively.Train, coach, and mentor team members to enhance their skills and performance.Maintain a safe working environment by enforcing safety guidelines and procedures.Communicate with upper management to provide updates on production progress and address any issues or concerns.

Handle employee relations issues, such as conflicts or performance problems, in a timely and professional manner.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Communicated closely with servers to fully understand special orders for customers.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.