Genevieve Trevino
Costco
Honolulu,HI
13
years of professional experience
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Work History
Service Deli Supervisor
1 Year 8 Months- Supervised deli team members, assigning daily tasks and reinforcing Costco service standards.
- Managed inventory levels, reducing spoilage and maintaining product availability for members.
- Trained associates on slicing, packaging, sanitation, and customer service procedures.
- Directed service deli operations, ensuring food safety, freshness, and consistent product presentation.
- Coordinated production schedules to support efficient prep, stocking, and case rotation.
- Evaluated department performance and implemented process improvements to strengthen workflow efficiency.
- Established effective communication channels between staff members to ensure smooth daily operations in the service deli department.
Sous Chef
4 Years 8 Months- Being a Chef allowed me to excel in organization discipline and integrity. As a sous chef I was in charge of all duties including cleaning, paperwork, filling positions that needed support. I supported my kitchen thru tough times such as lack of workers, covid restrictions and stressful situations.
Line Cook
8 Months- As a line cook I adapted to the tasks which were asked and expectations that were made. I was in charge of prepping my station and cleaning to ensure my shift and others went by smoothly. I informed my chef of new menu items and procedures ro ensure the taste and flavors were never lacking.
Line cook
1 Year 3 Months- As a line cook my job here ranges from prepping to line cooking. Being the right hand man of my manager has taught me better focusing skills and how to manage the restaurant when Im in charge. Im responsible for all the line items being replenished and made fresh. I work all the stations as well as helping with the tasks such as dishes, cashiering and expediting. I help with ordering of proteins, produce and keep quality control standards high. I prep special order items such as lobster, soft shell crab and such. These are off menu items that I myself am responsible for.
Expo
6 Months- As a line cook I learned all stations at a reasonable and steady pace.I did their saute station, flattop , fryer and expo all in short time. I rapidly learned all the prepping procedures even though that was not my position. My position as an expo BOH meant I made sure orders were made correctly and at the right temperature. I also was in charge of making sure they went in the order of salads, then entree, and finally dessert. I was responsible for replenishing my whole station and whereas it need to be done.
Line Cook
2 Years- My responsibilities ranged from putting away and organizing all the walk ins and dry storage areas when deliveries came, all the way to cooking main courses. I was responsible for all the sauces packaging and labeling, along with preparing all premade appetizers such as crab cakes and spring rolls. I was responsible for preparing proteins such as short ribs and meats for service which includes trimming and cooking. I was also in charge of starches such as potatoes and anything that was used for banquets and large bridal parties.
Cook
2 Months- As a cook at DB GRILL my knife skills have improved drastically and so did my skills as a line cook. My responsibilities include prepping for the days to come and for our service that day through the night, and working the line which included cooking orders to its full quality of taste and presentation. I am responsible for station sanitary guidelines and shelf life for all items in the restaurant.
Shift lead / cook
1 Year 1 Month- As a Shift lead for Kalapawai I was in charge of the front of house with my colleagues. My main duty included taking orders, running tickets and making specialty coffee. As a shift lead I was the MOD of the day and I was the person who was in charge of changing out registers, performing register counts before shift and keeping money secure at all times.
- As time went on I relocated to the back of house due to short staffing. Being in the back of house opened opportunities to learn how to cook in a demanding environment. As a cook I was responsible for prepping, working the service line and sanitizing my stations at all times. Ive acquired knife skills, slicer
Supervisor
1 Year 11 Months- As a supervisor for Kmart, excellent customer service was my top priority! I always met or exceeded customers needs and requests. I was responsible for maintaining a speedy checkout and a speedy shopping trip for our customers. I was responsible for overseeing at least 20 employees at a time. We always achieved our goals in sales and customer satisfaction.
Crew Trainer
1 Year 9 Months- Mcdonalds was my first job during high school. Mcdonalds taught me about customer service skills and how to work with teammates. I was responsible for taking orders, cleaning the dining room and register area, and creating specialty beverages. Later in my job at Mcdonalds I moved to the grill side where I opened shop and prepped for the day and night. I had to prepare the food to correct temperatures and cleaned the grills, fryers, the walk in and the freezer.
Education
Diploma
Skills
PROBLEM SOLVER
TIME MANAGEMENT
Food Service
POS
Kitchen Experience (7 years)
Food Preparation
Restaurant Experience
Kitchen Management Experience
Meal Preparation
Cash handling
Customer service
Cash register
Sales
Shift management
Cooking
Kitchen experience (7 years)
Hospitality
Knife skills
Restaurant experience
Kitchen management
Guest services
Chef
Quality control
Leadership
Communication skills
Staff training
Bilingual
Phone etiquette
Data entry
Team leadership
Inventory management
Safe food handling
Kitchen organization
Allergen awareness
Safety management
Ingredient knowledge
Detail-oriented
Staff motivation
Sanitation procedures
Personal Information
- Title: Responsible
- Work Permit: Authorized to work in the US for any employer
Additional Information
- Skills My skills include:
- The ability to work under pressure.
- Having great communication with my colleagues.
- Being able to adapt to any type of situation.
- Self motivation
- Decision making skills based on logics.
- Problem solver! I love a challenge!
- Time management is key.
- Taking responsibility for your actions.
- Integrity - I always do the right thing.
- Language Spanish Limited working proficiency
Timeline
Service Deli Supervisor
Costco
02.2025 - CurrentRead More
Line Cook
Tiki's Grill & Bar
03.2023 - 11.2023Read More
Sous Chef
Likos Tap And Table
04.2020 - 12.2024Read More
Line cook
EARL
02.2020 - 05.2021Read More
Expo
Scratch Kitchen
12.2019 - 06.2020Read More
Cook
DB GRILL
11.2017 - 01.2018Read More
Line Cook
Roys koolina
10.2017 - 10.2019Read More
Shift lead / cook
Kalapawai Cafe
10.2016 - 11.2017Read More
Supervisor
Kmart
01.2015 - 12.2016Read More
Crew Trainer
Mcdonalds
08.2013 - 05.2015Read More
Kealakehe High School
Diploma
Read More