Jorge Ivan Espinosa Barrera

• Preparation and plating of HOT LINE (meats at temperature, omelets, fries among others)
• COLD LINE (preparation of al kinds of salads, preparation of dressings, Salad bar among others)
• Buffets: Omelets station, carving station, pasta station among others.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared and cooked meals according to recipes and customer specifications.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• Preparation and plating of HOT LINE (meats at temperature, omelets, fries among others)

• COLD LINE (preparation o f all kinds o f salads, preparation o f dresings, Salad bar among others)

• Everything for the Allstate arena suites that are available.

• Maintained cleanliness and organization of kitchen workstations, promoting a safe cooking environment.
• 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 and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.

• Preparation and plating of HOT LINE (meats at temperature, omelets, fries among others)
• COLD LINE (preparation of al kinds of salads, preparation of dressings, Salad bar among others)
• Buffets: Omeletes station, carving station, pasta station among others.
• Maintained cleanliness and organization of kitchen workstations, promoting a safe cooking environment.
• 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 and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.