Joseph Lazor

Forging and Designing hand crafted Chef knives

• Performed regular maintenance and cleaning activities to keep machines in good working condition.
• Advised clients on proper home-care regimens.
• Operated extrusion line by maintaining proper speeds and adjustments to deliver quality product and production rates.
• Operated extruding, forming, pressing and compacting machines to shape and form metal materials.
• Loaded and unloaded materials from machines to be processed.
• Self-motivated, with a strong sense of personal responsibility.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Checked and tested foods to verify quality and temperature.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.

• Kiosk (Auditor and shift lead)
• Check ins and check outs
• Reassuring the numbers matched the daily receipts of the prior day
• Providing guests with variety of options of entertainment upon arriving
• Night Auditor
• Bartender
• Creating a lively atmosphere for the guests
• Mixing drinks at efficient pace while cleaning as I go
• Maintenance to the kegs, CO2 tanks, and plumbing surrounding the bar area
• Creating new and seasonal drinks to add to the menu
• Barista
• Cleaning and calibrating the coffee machine and espresso grinder
• Creating latte art
• Knowledge of different style espresso drinks (cappuccino, latte, flat white, cortado, americano)
• Knowledge of teas from around the world.

• Started as a Line cook and worked my way up to Sous Chef
• Duties include: Lead kitchen staff and coordinate food orders
• Supervise food prep and safety protocols
• Assist in all kitchen staff schedules
• Price menu
• Order food supplies and kitchen equipment
• Promote support, growth, and development for my team members.

• Providing Professional and courteous service throughout the lounge
• Working at a fast and efficient pace
• Product knowledge
• Food and wine paring
• Handled a high volume of customers regularly
• Processed transactions
• Cleaned and sanitized bar, restaurant, dining room
• COVID occurred
• Everyone was then let go.

• Fast and efficient pace
• Product knowledge
• Timing of when to cook and when to hold off
• Understanding the communication on the line (Spanish)
• Knife safety/Precision cuts
• Correct temperatures.

• Grill cook: cooking the meats to correct temperatures
• Assembling sandwiches, salads, pizzas, & quesadillas
• 100 Hour work weeks
• Great communication with team
• Maintaining safety and sanitizing protocols
• As well as working all stations quick and efficient
• This Location was at LAX Airport
• No slow times.

• The stations I exceeded in and taught
• Carver (knife skills, safety & sanitized protocols)
• Prep
• Salads
• Sandwiches
• Sides
• Soups.