Jonathan Flores

Line Cook

Harrington Raceway & Casino

10.2022 - 06.2025

Prepared and cooked full course meals based on restaurant recipes and specifications.
Plated and presented all dishes to match established restaurant standards.
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.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Checked food temperature regularly to verify proper cooking and safety.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Grilled meats and seafood to customer specifications.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Boosted employee morale through positive attitude, willingness to assist others when needed.
Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Increased kitchen productivity by keeping tools organized for easy access when needed.
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.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.