Jose Zetina

• Ordered new ingredients and supplies to meet expected needs.
• Developed unique menu items and plating presentations.
• Led team by example in preparing items accurately and according to high-quality standards.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Organized and maintained the daily mise en place for all stations.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Trained kitchen workers on culinary techniques.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Mentored kitchen staff to prepare each for demanding roles.
• Developed and cooked memorable dishes that brought new customers into establishment.

grill station

salad station

fryer station

• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.