Jhojan Yair Hernandez Lugo

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.

• Restocked and rotated food items according to expiry dates to minimize waste.
• Cleaned and maintained kitchen equipment regularly.
• Grilled meats and seafood to customer specifications.
• Verified order accuracy and quality ahead of service to maintain standards.

Check all the lines ready for the service.

Keep all the time the same quality in the food.

Plating .

Finish the prep list.

Cut meat.

Cut seafood

I’m a charge for all the sauces.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked food temperature regularly to verify proper cooking and safety.

Coo

• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Prepared and cooked full course meals based on restaurant recipes and specifications.