Jessie Cruz

• Stocked kitchen with necessary ingredients for upcoming banquets.
• Set up buffet stations according to established guidelines prior to start of event.
• Followed recipes and instructions to ensure consistent quality of all food items served at banquets.
• Cooked various proteins such as beef, chicken, pork, seafood. according to customer preferences.
• Ensured proper food safety standards were met during the preparation process.
• Dismantled buffets after completion of banquet events and cleaned surfaces accordingly.
• Organized kitchen equipment and supplies to maintain a neat work area.
• Displayed finished dishes on serving trays according to presentation standards set by the Executive Chef.
• Monitored temperatures of meats, fish, and other proteins to ensure safe consumption.
• Maintained records of daily food usage including portion sizes and waste management measures taken.
• Collaborated with catering staff to fulfill special requests from guests attending banquets.
• Assisted Executive Chef in prepping and plating menu items for banquet events.
• Cleaned, cut, and prepared vegetables for use in salads or side dishes.
• Followed all health department regulations regarding the handling of food products throughout each shift.
• Labeled all stored foods with expiration dates so they could be monitored regularly for spoilage prevention purposes.
• Completed special orders according to customer dietary needs.
• Prepped vegetables and ingredients by washing, chopping and dicing.
• Dressed, seasoned and garnished appetizers and salads to prepare for food service.
• Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
• Sliced meats to prepare for cooking and assembly of menu items.
• Grilled and deep fried various foods from meats to potatoes.
• Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Adhered to regulatory standards regarding safe and sanitary food prep.

• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Monitored stock levels of food items and ordered more when necessary.
• Inspected kitchens for sanitary conditions before the start of each shift.
• Supervised and trained kitchen staff on proper preparation techniques.
• Adhered to food safety standards when storing and preparing foods.
• Provided guidance to junior cooks regarding food preparation methods and techniques.
• Organized storage areas for efficient usage of space.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Carried pans and trays of food to and from work stations, stove, and refrigerator.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Grilled and deep fried various foods from meats to potatoes.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Checked quality of food products to meet high standards.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Monitored temperatures of prepared food and cold-storage areas.

• Followed recipes and menus accurately while preparing meals; modified ingredients and cooking times as required.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Executed proper techniques when preparing menu item ingredients.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Made meals in accordance with company standards and requirements.
• Set up work stations prior to opening to minimize prep time.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Managed portion control using correct utensils during preparation and plating.
• Set up and performed initial prep work for soups, sauces and salads.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Worked alongside colleagues to maximize productivity and achieve objectives during the once-a-year, one-week work engagements.
• Aided in the successful opening of the first F1 venue in Las Vegas.

• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Set up and performed initial prep work for soups, sauces and salads.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Grilled and deep fried various foods from meats to potatoes.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Replenished food items from inventory and rotated ingredients.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Followed established procedures and requirements for safe food handling, storage and service.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Managed portion control using correct utensils during preparation and plating.
• Used standardized recipes and other instructions to prepare food.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.
• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Managed operations at diverse establishments such as Comtemporary Catering,Commerce Casino,Ebell of Los Angeles, Beverly Hills Maybourne Hotel,UCLA Dining Services,Hilton Universal City Hotel, Olive Wood pizza, PATH,Dodger Staduim,UCLA Luskin Conference Center,JW Marriot LA live Banquets, The Aster hotel, The Music Center Dtla, Sofitel Hotel,Sheraton Grand DTLA hotel,SLS Beverly Hills Hotel,Getty Center,California Yacht Club, Pepperdine University, Academy Musem of Motion Picture, Marriot Burbank Airport Hotel,And Wolfgang Puck.

• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Set up and performed initial prep work for soups, sauces and salads.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Grilled and deep fried various foods from meats to potatoes.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Replenished food items from inventory and rotated ingredients.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Followed established procedures and requirements for safe food handling, storage and service.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Managed portion control using correct utensils during preparation and plating.
• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Used standardized recipes and other instructions to prepare food.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.

• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Set up and performed initial prep work for soups, sauces and salads.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Grilled and deep fried various foods from meats to potatoes.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Replenished food items from inventory and rotated ingredients.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Managed portion control using correct utensils during preparation and plating.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Used standardized recipes and other instructions to prepare food.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Followed established procedures and requirements for safe food handling, storage and service.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.

Follow standard recipes and special diet orders.Operate standard kitchen equipment safely and efficiently.Adhere to all sanitation and food production codes,clean and maintain kitchen equipment,utensils,and appliances.

• Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
• Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
• Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
• Kept stations stocked and ready for use to maximize productivity.
• Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Marinated food items according to corporate-provided instructions and recipes.
• Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
• Grilled and deep fried various foods.
• Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
• Assisted in preparation of menu items such as steaks, burgers and sandwiches.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
• Operated all kitchen equipment safely to avoid injuries.
• Washed and peeled ingredients to prepare for use in different meals and recipes.
• Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Set up and performed initial prep work for soups, sauces and salads.
• Grilled and deep fried various foods from meats to potatoes.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Assisted in preparation of menu items ranging from burgers to sandwiches.
• Washed and peeled ingredients to prepare for different meals and recipes.
• Prepped garnishes to reduce wait times during lunch and dinner rush.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
• Adhered to portion controls and presentation specifications.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Cooked multiple orders simultaneously during busy periods.
• Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
• Followed proper food handling methods and maintained correct temperature of food products.

• Job duties included translate, painting, demolition, cleaning, transporting items and materials, and purchasing items at the store.
• Effectively controlled the release of proprietary and confidential information for general client lists.
• Demonstrated full store expertise on merchandise locations, enabling optimum service to inquiring customers.
• Applied paneling to ceilings or walls to complete decorations or absorb sound.
• Organized assigned tasks for completion on individual and team levels.
• Managed work crews on construction of residential, commercial and industrial buildings.
• Ordered materials and made material stock recommendations.