Gloria Constanza

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
• Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
• Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
• Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

• Delivered project-based support to food scientists and food product teams and assisted in new formula development and product commercialization.
• Collaborated with taste experts, chefs, culinary innovators and foodservice business partners.
• Released test reports, documentation and presentation results to relevant stakeholders.
• Designed, supported and evaluated internal and external food engineering presentations.
• take care they opening time and closing time and make sure everything its ready for opening and get everything ready for the next day as well
• i supervise the food is well server in with the quality they were supposed to serve
• i do the prep when its needed
• i make sure we have everything on stock and that we have all preparation that we need
• take care of the VIP plates that needs to be take on the moment
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• Worked on cleaning team to service hotels, offices and other commercial building
• Responsible for overseeing daily
• Room attendants and laundry personnel.
• Maintained a spotless environment for guests through diligent daily housekeeping tasks.

scheduling shifts and assigning tasks based on occupancy and needs.

training new team members on procedures safety and quality service.

• Used chemicals by following safety protocols and procedures to avoid burns and injuries.

managing inventory of cleaning supplies and linen and ordering when necessary.

Handling guest requests and resolving complaints efficiently.

Coordinating with maintenance and front desk to ensure smooth operations.

• Collaborated with other housekeeping staff to complete tasks efficiently and effectively.

• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared average of [Number] orders each shift.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Developed process that reduced waste and improved supply turnover.

• Performed minor wall repair, installed drywall and applied wallpaper.
• Completed partial or full dismantling of equipment to quickly repair or replace defective components and restore functionality.
• Worked frequently with mechanical and plumbing systems to complete knowledgeable inspections and skilled repairs.
• Examined alarm systems and monitors to meet fire marshal standards and safeguard personnel.