Jose Filho

Chef

Boteco Restaurant

11.2020 - Current

Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Interacted with guests to obtain feedback on product quality and service levels.
Monitored food production to verify quality and consistency.
Cooked memorable dishes that brought new customers into establishment.
Implemented food cost and waste reduction initiatives to save money.
Maintained well-organized mise en place to keep work consistent.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Evaluated food products to verify freshness and quality.
Utilized culinary techniques to create visually appealing dishes.
Implemented successful cross-marketing strategies such as food and wine pairings.
Modernized work processes to reduce guest wait times and boost daily output.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Participated in food tastings and taste tests.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Worked closely with front-of-house staff to facilitate excellent customer service.
Handled and stored food to eliminate illness and prevent cross-contamination.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Developed close relationships with suppliers to source best ingredients.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Set up and broke down kitchen for service.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Developed new recipes and flavor combinations to enhance customer dining experience.
Collaborated with staff members to create meals for large banquets.
Coordinated with team members to prepare orders on time.
Trained and managed kitchen personnel and supervised related culinary activity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Assisted with menu development and planning.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Placed orders to restock items before supplies ran out.
Disciplined and dedicated to meeting high-quality standards.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Modified recipes to accommodate dietary restrictions and allergies.
Coordinated employee schedules and developed staff teams to boost productivity.
Trained kitchen staff to perform various preparation tasks under pressure.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.