Izabela Campa

• Coordinated food expediting during peak service to uphold accuracy, timing, and quality standards.
• Ensured effective communication between the front of house and the back of house to prevent miscommunication and enhance customer satisfaction.
• Coordinated with cooks to ensure items met any specifications or modifications.
• Restocking expo, portioning, or arrange essential items for the day.
• Ensure food quality and temperature remain within standards.
• assisting cooks with restocking and supporting stations to ensure workflow
• Supported execution of closing lines procedures.
• Executed multitasking in plating soups while dispatching various other trays.

• Delivered food promptly to tables, ensuring guest satisfaction and accuracy.
• Assisted servers in managing guest requests and dining needs.
• Communicated effectively with kitchen staff regarding food orders and modifications.
• Supported team members during peak hours by expediting service flow.
• Organized and stocked supplies to ensure efficient operations during busy periods.
• Followed safety and sanitation guidelines consistently in all food handling tasks.
• Delivered food to guests in a timely manner while following safety protocols.
• Ensured that all orders were correct before leaving the kitchen area.
• Performed daily pre-shift side work duties such as restocking supplies, polishing silverware.
• Assisted in training new staff members on restaurant operations and procedures.
• Responded promptly to customer inquiries and requests for additional items or services.
• Assisted chefs in restocking, heating up any soups needed throughout the shift.
• Knowledgeable about menu items to answer guests' questions.
• Delivered tableside carving and flambé demonstrations, enhancing guest interactions through conversation.

• Operated as a versatile line cook, capable of moving between stations based on service needs.
• Maintained menu knowledge to ensure accuracy, accommodated modifications, and supported expo timing.
• Demonstrated strong composure and efficiency during high-volume service while supporting team members.

Preparation and responsibilities:

• Prepped large-scale batches of various sauces and marinades, following standardized recipes, ensuring consistency in flavor, texture, and portion yielding.
• Preformed butchery and portioning of fajita meats to meet standards and secure even cooking.
• Prepped fresh vegetables and salad station ingredients daily, applying the FIFO rotation and labeling procedures.
• Adjusted prep quantity based on projected volumes to minimize food waste, and control cost without sacrificing readiness.

Station execution:

• Operated an open flame grill, cooking proteins to proper internal temperatures while multitasking with sautés and cooking various dishes at once. Also, using a salamander to finish dishes with precise timing to avoid overcooking.
• operated flat top and fryer simultaneously ensuring quality outcomes
• Salad station ensuring the freshness of every ingredient and portion control to ensure consistency.
• Fully broke down, cleaned, and reset stations after each shift to maintain service readiness for the next service.

• Ensured food safety standards by maintaining cleanliness in the kitchen area.
• Assisted with inventory management by organizing and labeling food supplies.
• Operated kitchen equipment safely to prepare food efficiently and consistently.
• Collaborated with team members to streamline food preparation processes.
• Supported training of new staff on kitchen procedures and safety practices.
• took orders from customers ensuring everything was correct and doing transactions