Hector Vega

• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Demonstrated respect, friendliness, and willingness to help wherever needed.
• Helps to train the young cooks to be successful in the kitchen and events.
• Helps prepared food for events and helps lead events.

• Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
• Developed and executed seasonal menus, enhancing guest dining experiences through innovative dishes.
• Trained junior chefs on culinary techniques, improving team efficiency and skillset.
• Managed inventory levels, reducing waste through effective stock rotation practices.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed new recipes and flavor combinations to enhance customer dining experience.

Responsible for setting up stations.

French restaurant with California influence, responsible of the team cooks and their training.