Jean Franco Granthon

• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared high-quality dishes in accordance with menu specifications and restaurant standards.
• Provided training to new employees on proper food handling, sanitation practices, and equipment usage, resulting in increased productivity.
• Maintained well-organized mise en place to keep work consistent.

I participated in the Formula 1 event that took place in 2024 in Miami, I worked as a pastry chef 10 days in a row creating and presenting high-quality dishes on time, providing excellent customer service.

• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Plated and presented all dishes to match established restaurant standards.
• Developed innovative, creative menu items and recipes.

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

• Stocked supplies to maintain sufficient levels of food products at pantry station.
• Cleaned counters, shelves, walls, furniture and equipment in food service areas.
• Coordinated with fellow employees to meet guests' needs to support restaurant operation.
• Adhered to state and local health and safety regulations for food handling and sanitation.
• Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
• Adjusted recipes based on ingredient availability or customer request.