Jorge Guanotasig

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

• Managed and placed supply orders for the hotel, ensuring timely delivery and accurate stock levels.
  
• Conducted regular inventory checks and maintained organized storage systems.
  
• Prepared mise en place for banquets, the main kitchen, and the rooftop kitchen.
  
• Executed banquet service, ensuring precise plating, attention to dietary restrictions and allergies, and high presentation standards.
  
• Collaborated with kitchen teams to deliver consistent quality across multiple outlets.

During my time at KYMA, I worked at the sauté station, where I was responsible for preparing a variety of pasta dishes, ensuring proper cooking and high-quality presentation. Additionally, I handled the daily preparation of dressings and base sauces for the entire kitchen, maintaining the restaurant’s standards of flavor and freshness.

During my time at Paradise Lost, I was responsible for preparing fresh juices for the bar, selecting high-quality ingredients and ensuring that each drink met the establishment’s standards for flavor and presentation. I also supported the bar team by helping with organization and restocking as needed

While working at Boris & Horton, I learned to prepare a wide variety of vegan and healthy dishes, since the entire kitchen was 100% plant-based. I focused on creating flavorful meals using only plant-based ingredients, exploring new techniques and recipes to bring great taste and variety to the dishes without using any animal products.

During my time at Holywater, I was responsible for managing inventories: reviewing, receiving, and organizing supplies efficiently. My main role was the preparation of sauces and broths for daily service. I also supported the kitchen line whenever extra hands were needed, helping to maintain a smooth workflow during service hours

During my time at Syndicated, I was in charge of the fryer station, where I handled the proper preparation and cooking of fried foods, ensuring correct timing and high quality in every dish. Additionally, I occasionally supported the prep area, handling mise en place and organizing ingredients to help streamline daily service and maintain the kitchen's workflow

When I worked at Pilot, I was a line cook at the grill station, where I was in charge of cooking proteins and vegetables. Although I helped at the grill, my main station was the fryers, where I prepared all kinds of fried dishes, carefully managing cooking times and quality