Joseph Cantu

Chef: Guido Lambelet (505)-306-0027 Manager Lizet Marquez (505-204-1248) Salary: $20.50 hr.

• Handled various food-oriented responsibilities, including chopping vegetables, cutting up fresh fruit and preparing salads.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Maintained order and cleanliness of work areas in conformance with health codes.
• Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
• Observed strict procedures regarding food handling and sanitation to safeguard against foodborne illnesses.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Adjusted preparation and ingredients to accommodate dietary restrictions and allergies.
• Protected food from spoilage by properly storing in freezer and refrigerator.
• Monitored and recorded temperatures of food, storage, and service areas to maintain established, regulatory guidelines.
• Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
• Added garnishes and other finishing touches to improve plating presentation.
• Verified proper operation of refrigerators, freezers and warming lamps by collecting temperature readings every day.
• Removed required ingredients from pantry, cleaning and cutting food items as called for by recipes.

• Supervisors: Melody Lambelet (505-577-1923) Paul Gentile(505-690-3028) Salary: $14 hr.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
• Inventoried kitchen sections and refilled supplies.
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
• Stood in for other members of the kitchen staff.
• Cooked food following specific measurements and recipes.
• Grilled and deep fried various foods, including meats, potatoes and fish.

• Tatsu (913-383-9801) Salary: $11.50 hr.
• Made all meals in accordance with company standards and requirements.
• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Maintained clean and orderly appearance throughout kitchen and dining area.

• Jason Shields (816-471-2340) Salary: $12.50 hr.
• Kept stations stocked and ready for use to maximize productivity.
• Washed and peeled ingredients to prepare for use in different meals and recipes.
• Grilled and deep fried various foods, including meats, potatoes and fish.

Salary: $13.75 hr.

• Kept stations stocked and ready for use to maximize productivity.
• Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
• Inventoried kitchen sections and refilled supplies.
• Cooked food following specific measurements and recipes.
• Grilled and deep fried various foods, including meats, potatoes and fish.

• Salary: $10.00 hr
• Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
• Kept stations stocked and ready for use to maximize productivity.
• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Marinated and pre-cooked pork and beef meats for appetizers and entrees to prepare for meal service.
• Sliced meats to prepare for cooking and assembly of menu items such as brisket and pulled pork.

• Salary: $13.40 hr Food preparation for dinners and banquets.
• Private catering.
• Executed proper techniques when preparing menu item ingredients.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
• Prepped vegetables and other ingredients by washing, chopping and dicing.
• Grilled and deep fried various foods, including meats, potatoes and fish.

• Peeled, chopped and sliced produce for use in cold and cooked items.
• Replenished and organized department supplies throughout each shift.
• Followed recipes and customer request details to prepare high-quality, delicious meals.
• Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.

• Salary: $ 10 hr Food preparation for lunches Creation of soup of the day and lunch specials Catering events Cater, American cuisine Supervisors: John and Lisa Salary: $11 hr Catering for special events (movie crews).
• Prepared large batches of food according to standard recipes.
• Performed prep work such as washing, peeling, cutting and seeding fruits and vegetables.
• Prepared food items, following recipes to cut, chop and combine ingredients in correct amounts and with proper technique, cooking to perfection.
• Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.

• Salary: $12 hr Food preparation for lunch and dinner Caterings for special events Dinner Sous-Chef.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Kept stations stocked and ready for use to maximize productivity.
• Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
• Inventoried kitchen sections and refilled supplies.
• Stood in for other members of the kitchen staff.
• Cooked food following specific measurements and recipes.
• Assisted Sous Chef with training and development of culinary staff.
• Prepared food in the morning and before services started.
• Grilled and deep fried various foods, including meats, potatoes and fish.

• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.

Supervisors: Kelly Rogers, Executive Chef Alvaro Ramirez , Sous-Chef Salary: $10 hr

• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
• 
  
• Stood in for other members of the kitchen staff.
• Cooked food following specific measurements and recipes.
• Assisted Sous Chef with training and development of culinary staff.
• 
  
• Grilled and deep fried various foods, including meats, potatoes and fish.

• Salary: $10.50 hr Food preparation , catering, special events.
• Prepared large batches of meats and vegetables food according to standard recipes.
• Performed prep work such as washing, peeling, cutting and seeding fruits and vegetables.
• Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.

• Owners: Judith and Robert.
• Kept stations stocked and ready for use to maximize productivity.
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
• Washed and peeled ingredients to prepare for use in different meals and recipes.
• Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.

• Salary: $12 hr Food preparation Creation of specials.
• Completed workstation set up and break down, properly disposing of leftover food.
• Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
• Grilled and deep fried various foods, including meats, potatoes and fish.
• Assisted Sous Chef with training and development of culinary staff.
• Stood in for other members of the kitchen staff.
• Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
• Kept stations stocked and ready for use to maximize productivity.

• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
• Cooked food following specific measurements and recipes.
• Dressed, seasoned and garnished appetizers and salads to prepare for food service.
• Operated grills and steamers to prepare vegetables, potatoes, rice and meats.

• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Washed, sliced, peeled and cut various foods to prepare for cooking or serving.