Hugo Ramirez

• Assisted in event setup and teardown, ensuring a smooth transition between functions.
• Ensure that the food was delivered in time, while temp logging all incoming food.
• Ensuring that all food has been brought up or brought down to the desired temperature. periodically checking food temp.
• Presented food and beverages on buffet tables and drink stations in line with the formality and specifications of each event.
• Worked with catering staff to establish timely preparation and delivery of food and beverage orders.
• Inspected dishes and utensils for cleanliness.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Performed opening and closing duties for a banquet hall, following a checklist to restock supplies and clean up all service areas.
• Cater wrapped all leftovers, making sure all food and beverages were given to or stored for the owner of the event.

• Worked Brunch Friday-Sunday as part of the opening shift.

Started at the Grill/Pantry station where I was in charge of grilling all proteins, serving all salads, and a minority of the appetizers. worked my way up to griddle where I was in charge of making most breakfast items ranging from, pancakes, french toast, etc. Lastly, I trained in an egg station where all eggs, pasta, fried items, and appetizers were made.

• Worked on prep every morning and afternoon when the brunch rush was finished
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed health, safety, and sanitation guidelines while preparing and serving food.
• Checked for quality, kept track of old and new items, and rotated stock to confirm the freshness of food and ingredients.