JOSÉ ALBERTO RENTERIA BACA

Cook, Prepare food, serve, work the cash registers, drive-thru, and dishwasher.

• Maintain [number] prep stations daily to support safe food preparation and kitchen readiness.
• Maintain clean, organized work areas and follow sanitation standards throughout food preparation.
• Prepare meals efficiently under tight time constraints to keep service moving during busy periods.
• Manage multiple orders at once, balancing priorities to support fast, accurate kitchen output.

• Created restaurant menus that balanced menu development with customer appeal and kitchen capacity.
• Operated grill, stove, and oven stations, then cleaned equipment thoroughly after each shift.
• Managed food costs and inventory through careful ordering, recipe costing, and stock control.

• Created the wine menu to complement Mexican dishes and expand beverage offerings.
• Supported menu planning, food prep planning, and inventory control across daily kitchen operations.
• Maintained food safety and kitchen sanitation standards while handling general back-of-house duties.

• Prepared and cooked a variety of dishes while keeping quality and timing consistent during service.
• Managed food costs and inventory to support tighter purchasing decisions and reduce waste.
• Maintained sanitation protocols through routine cleaning and compliance with health regulations.

• Diploma in baking and pastry with local inputs
• Professional Intership at Restaurante Martin Berasategui, Lasarte-Oria, España.
• Courses: Mukimono, Arte en hielo
• Degree in Process