Jesus Luis Araiza Saenz

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.

Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Mentored junior cooks in refining culinary skills through hands-on guidance.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Collaborated with management team to develop new menu items.
• Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
• Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Developed system for inventory management, reducing waste and cutting costs.
• Enhanced kitchen efficiency by streamlining prep work processes.
• Introduced waste reduction program, contributing to environmental sustainability efforts.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
• Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
• Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Managed time effectively to ensure timely meal preparation, even during peak hours.
• Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
• Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
• Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
• Trained new kitchen staff, ensuring they met restaurant's high standards.
• Streamlined food preparation process, increasing kitchen productivity.
• Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Monitored food quality and presentation to maintain high standards.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured and mixed ingredients according to precise recipes for best results.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Trained and supervised cooking staff to expertly meet daily needs.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Mentored junior cooks in refining culinary skills through hands-on guidance.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Collaborated with management team to develop new menu items.
• Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
• Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Developed system for inventory management, reducing waste and cutting costs.
• Enhanced kitchen efficiency by streamlining prep work processes.
• Introduced waste reduction program, contributing to environmental sustainability efforts.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
• Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
• Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Managed time effectively to ensure timely meal preparation, even during peak hours.
• Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
• Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
• Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
• Trained new kitchen staff, ensuring they met restaurant's high standards.
• Streamlined food preparation process, increasing kitchen productivity.
• Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Monitored food quality and presentation to maintain high standards.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured and mixed ingredients according to precise recipes for best results.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Trained and supervised cooking staff to expertly meet daily needs.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Planned menus for different events, seasons and customer requests.
• Suggested actionable improvements to streamline training procedures.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Communicated closely with servers to fully understand special orders for customers.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Suggested actionable improvements to streamline training procedures.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.