Juan Diaz

Guarde-Manger, Tempura

• Organized weekly family meals for night staff, focusing on quality and taste.
• Kept stations clean and fully stocked to ensure readiness for service demands.
• Communicated actively with pass during ticket calls for streamlined operations.
• Worked closely with prep team to clarify item needs efficiently.
• Juggled responsibilities across sweet and savory stations, ensuring quick ticket turnaround.
• Developed a nightly prep list detailing items needed, updating 911s accordingly.
• Instructed new hires on kitchen practices and health standards.
• Produced ice cream quenelles and mousse swirls
• Used the Fryer and Nabe while preventing cross-contamination.

Fry, Pantry, Grill, Sauté

• Maintained service stations in clean and ready condition to support smooth operations.
• Created comprehensive prep lists for pantry, grill, and sauté to streamline kitchen processes.
• Prepared ingredients for both morning and nighttime service to align with menu requirements.
• Optimized team performance by strategically scheduling employee breaks.
• Assisted in relaying communications between front of house and back of house staff for improved coordination.
• Checked execution accuracy and portion sizes of food items sent out to uphold quality control.
• in wheel position to guarantee food is served at same time and same table
• Organized walk-ins and dry storage implementing FIFO
• moved throughout all stations to enhance food delivery

Fry, Pantry, Grill, Sauté

• Utilized fryer, grill, flat top ovens, and pans for optimal cooking processes.
• Established and organized stations for effective line work.
• Cooked food to specified temperatures, ensuring safety and quality standards.
• Trained new employees
• Maintained portion control for consistent serving sizes across dishes.
• Guaranteed timely food service while enhancing visual appeal of dishes.
• Developed prep lists to streamline kitchen operations and workflows.
• Communicated with expo concerning dietary modifications and allergy alerts.
• Collaborated with prep team to monitor stock levels and reorder as necessary.

Grill, Fry, Pantry

• Operated and cleaned various kitchen

equipment such as grills, fryers, ovens, and flat tops, ensuring their proper functioning

• Followed portion control guidelines while plating dishes for consistent portion sizes

• Followed all food safety

regulations including temperature monitoring and labeling of prepared foods

• Communicated effectively with servers regarding special requests or modifications from customers

• Ensured that all dishes leaving the kitchen were visually appealing and tasted good

• Prepared and cooked a variety of dishes according to recipes, quality standards, and presentation guidelines

• Catered food for golf tournaments private events, and holidays.

• Set up/clean chairs and tables.

• Put out salt & pepper shakers including sugar caddy.

• Refill ice machines

• Pre bus• Wipe off plates at dish pit.

• Make sure all salsa is up to date.

• Keep the salsa bar and salsa fridge clean.

• Keep salsa and chips full.

• Change kegs

• Clean sweep and mop dry storage

• Complete weekly side jobs