Gabriela Vargas

• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
• Communicated effectively with waitstaff regarding meal preparation times and special requests from customers.
• Oversaw the preparation of meals for special events and catering functions.
• Ordered and maintained inventory of kitchen supplies and food materials.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Developed recipes and menus for special events, catering orders and restaurant menu items.
• Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
• Used computer to store and retrieve data and online orders.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Enforced strict health and hygiene standards in the kitchen and work areas.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Tested cooked foods by tasting them to determine their flavor profile.
• Managed kitchen staff, ensuring efficient workflow and high-quality food production.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Monitored temperatures of prepared food and cold-storage areas.
• Supervised food preparation staff to deliver high-quality results.
• Followed recipes and procedures to prepare, season and cook food products.
• Demonstrated knowledge of various cooking methods, ingredients, equipment and processes.
• Placed orders for food and supplies used for preparing and cooking meals.
• Checked quality of food products to meet high standards.
• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Kept kitchen, cooking utensils and storeroom clean and neat.
• Trained and supervised line cooks to develop new skills and improve team performance.

• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Stored food in designated containers and storage areas to prevent spoilage.
• Assisted head chef by chopping and preparing cooking ingredients.
• Monitored work areas, serving lines and eating areas to verify safe food preparation and service environment.
• Washed preparation utensils, tools and machinery by hand or industrial dishwasher.
• Contributed to menu creation through development of new or seasonal product ideas and recipes.
• Baked gluten-free and other goods with ingredient limitations to meet dietary restrictions.
• Prepared food for service based on daily specials and chef's needs.
• Monitored temperatures to maintain proper food safety conditions throughout duration of catered events.
• Coordinated inventory, stocking and ordering.
• Participated in physical inventory counts to keep information accurate and current.
• Entered information into system to update status reports.
• Investigated and resolved variances with inventory records.
• Received incoming goods, checked paperwork and reviewed merchandise for accuracy against documentation.
• Collaborated with store manager to develop strategies for achieving sales and profit goals.

• Prepared salad bar items ahead of rush periods and placed in refrigerator for later use.
• Replaced aging items with fresh ingredients.
• Kept bar, guard and floor areas neat, cleaning up spills and wiping down counters.
• Cleaned and sanitized kitchen equipment, utensils, and work stations.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Restocked cupboards, refrigerators and service stations with new food items or supplies.
• Monitored temperatures of prepared food and cold-storage areas.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.

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• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Communicated with kitchen staff to complete orders quickly.
• Carried pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Labeled and dated food products for safety.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Organized kitchen and walk-in freezer to enable employees to easily find items.
• Checked temperatures for food items during cooking, holding and serving.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Modified standard recipes to address customer requests for substitutions or allergen concerns.

• Carried pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Set up and performed initial prep work for soups, sauces and salads.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Grilled and deep fried various foods from meats to potatoes.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Replenished food items from inventory and rotated ingredients.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Modified standard recipes to address customer requests for substitutions or allergen concerns.
• Prepared garnishes for later use in meal production.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.