JAZMÍN JASIN

(Healthy food. Specialty coffee. Lunch and dinner service.)

∙Supervised and managed the kitchen staff in preparing, cooking, and presenting food.

∙Monitored food quality control and safety standards to ensure compliance with health regulations.

∙Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.

(Healthy food. Specialty coffee. Breakfast and lunch service.)

∙Planned menus and ordered supplies.

∙Suggested and prepared promotional dishes according to ingredient availability and customer preferences.

∙Managed kitchen staff.

(Catalan restaurant. Night service. Josper grill.)

∙Supervised kitchen staff, including scheduling shifts and assigning tasks.

∙Participated in menu planning meetings with other chefs.

∙Maintained accurate records of all inventory and purchases.

(Night buffet service at the hotel)

∙Service and production of the cold buffet and desserts.

∙Operated deep fryers, grills, ovens, broilers and other kitchen equipment to prepare foods.

(Breakfast and dinner service at the hotel)

∙Assisted cooks with food preparation tasks such as chopping ingredients, peeling vegetables, marinating meats and making sauces.

∙Prepared food for service based on daily specials and chef's needs.

(High mountain cuisine)

∙Production and service of cold starters and main dishes

∙Prepared meals according to recipes and menus. ∙Assisted other cooks in preparing large batches of food items for buffets or special events.

(Winter Season Cook 2017/2018/2019)

∙Made meals in accordance with company standards and requirements.

∙Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.

∙Received and stored food and supplies.

∙Adhered to regulatory standards regarding safe and sanitary food prep.