John Guerra

• Prepared and executed menu items to ensure high-quality dining experience.
• Collaborated with kitchen staff to maintain efficient workflow during peak hours.
• Implemented food safety protocols to uphold health regulations and standards.
• Developed new recipes, enhancing menu variety and customer satisfaction.
• Streamlined food preparation processes, reducing waste and improving efficiency.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Reduced food waste with strategic menu planning and inventory control techniques.

• Operated and maintained poultry equipment to ensure optimal productivity.
• Assisted in feeding, watering, and caring for chickens daily.

• Prepared meals according to dietary guidelines and safety protocols.
• Operated kitchen equipment while maintaining cleanliness and functionality.
• Assisted with inventory management to meet stock levels for operational needs.
• Collaborated with team members to enhance meal presentation and quality standards.
• Implemented improvements to processes that increased kitchen efficiency.
• Maintained a clean and sanitary workspace in compliance with health and safety regulations.

Where you live and learn.. all about perspective. I don't take no losses, just huge lessons learned.