José Abbate

• Prepare the menu for lunch and dinner buffet

• Starter, side dishes (rice, salads, Sandwiches, etc.)
• Prepared and served meals by reviewing recipes and combining and

cooking ingredients.
• Enforced proper sanitation practices to prevent spoiling or contamination

of foods.
• Regulated oven and skillets for cooking at correct temperatures.
• Set up and performed initial prep work for soups, sauces and salads.

• Preparation of breakfast and lunches for buffet clients.
• Used standardized recipes and other instructions to prepare food.
• Ensured all dishes were prepared correctly with attention to presentation quality.
• Prepared meals for large groups according to established recipes and menus.

• Prepare orders for guest in rooms (In Room Dining).
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.

• Operated grills, fryers and broilers to cook items to quality guidelines.
• Cooked multiple orders simultaneously during busy periods.
• Retained consistent quality and high accuracy when preparing identical dishes every day.

• Traditional Colombian Dishes.

• Responsible for preparing lunch for the 250 hotel employees located within the Walt Disney World gates.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Adhered to sanitation policies at all times when handling food products.
• Cooked multiple orders simultaneously during busy periods.

• Head kitchen with an extensive use of grill, sauté, and fryer.
• Maintained inventory of all food items and ensured proper storage techniques were used.
• Assisted with menu planning and recipe development.
• Supervised a team of 6 cooks to ensure quality standards were met.

• My responsibilities range from the Warehouse areas, through the Planning maintenance and Production areas to the delivery of the final product for distribution nationwide.
• Maintained effective communication between staff members by providing guidance on tasks and projects or addressing any concerns they may have had about their work environment or job duties.
• Managed day-to-day operations, while ensuring high levels of customer satisfaction.
• Collaborated with other managers across the organization to develop strategies that support overall company objectives.
• Managed day-to-day operations of the department, including budgeting, scheduling, and staffing.
• Managed inventory levels to meet demand without overstocking, reducing waste.

• Managed operations (W) by overseeing staff, controlling budgets and spearheading customer service (H), maintaining 5-stars reputation (O)
• The concept revolved around the classic recipes of Italian cuisine, including the most popular sauces and ragù, dried or stuffed pasta, lasagna, and classic Neapolitan pizzas, all made with a high-quality oven.
• Ordered supplies from vendors as needed while staying within budget guidelines.
• Analyzed financial statements to identify areas of improvement or cost savings opportunities.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
• At the end of the contract, I left all recipes and all the procedures in writing.

• Manager, Production Plant of the Estampas.
• The magazine with the largest circulations in the country.
• Implemented quality control measures throughout the organization's processes.
• Coordinated the hiring process for new staff members.
• Managed day-to-day operations of the department, including budgeting, scheduling, and staffing.
• Managed inventory levels to meet demand without overstocking, reducing waste.

• My responsibilities range from the Warehouse areas, through the Planning maintenance and Production areas to the delivery of the final product for distribution nationwide.
• I was also responsible for the construction of the newspaper's new printing plant between 2005 and 2006.
• Directed operations staff by providing guidance, training, and support in order to meet company objectives.
• Analyzed data from daily reports to identify trends in production performance metrics.
• Supervised day-to-day workflow of employees in order to maximize productivity and maintain quality standards.
• Implemented innovative strategies that reduced operating costs while maintaining high levels of customer satisfaction.
• Coordinated with other departments, including sales, marketing, finance, and human resources to ensure efficient operations.
• Developed key performance indicators to measure effectiveness of operational processes.

• An innovative concept that managed the speed of fast food on the front desk and the typical restaurant preparation on backstage.

• Developed and implemented software training programs for the store's customers.
• Planned and led lessons on basic computer skills, keyboard techniques, audiovisual presentations and graphic software.