GUS Soto

• Greeted customers entering store and responded promptly to customer needs.
• Welcomed customers and helped determine their needs.
• Worked flexible schedule and extra shifts to meet business needs.
• Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Grilled meats and seafood to customer specifications.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Prepared and cooked full course meals based on restaurant recipes and specifications.

Prepared food items such as meats, poultry, and fish for frying purposes.

Plated and presented all dishes to match established restaurant standards.

Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.

Checked food temperature regularly to verify proper cooking and safety.

Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.

Maintained well-stocked stations with supplies and spices for maximum productivity.

Increased kitchen productivity by keeping tools organized for easy access when needed.

Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

Boosted employee morale through positive attitude, willingness to assist others when needed.

Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.

Grilled meats and seafood to customer specifications.

Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.

Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Enhanced kitchen efficiency by maintaining clean and organized workstation.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Grilled meats and seafood to customer specifications.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.