Ejecutive Chef
Texas The Brazil
Oxnard, CA
09.2019 - 01.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Collaborated with staff members to create meals for large banquets.
- Received and processed stock into inventory management system
- Proved successful working within tight deadlines and fast-paced atmosphere
- Learned new skills and applied to daily tasks to improve efficiency and productivity
