Juan Fernandez

• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Established and supervised labor allocation and workloads while formulating schedules

• Checked freezer and refrigerator prior to each shift to verify correct temperatures

• Working with FOH leaders to ensure satisfaction and safety of Guest and Cast
• Assuring daily line-up is done and all stations are covered for day
• Train cast on proper usage of HACCP
• Planned and directed high-volume food preparation in fast-paced environment.

• Supervised daily opening operation
• Assist in evaluating new recipes and product
• Ability to work all stations
• Lead and train new cast members in different tasks
• Inspect and participate in cleaning of kitchen ensuring it’s up to WDW and State standards
• Work with food handlers making sure product coming in is put away properly

• Strict adherence to all sanitation and food handling procedures
• In charge of preparation of allergies and special dietary requests for dinner service
• In charge of cooking proteins in Open Fire Pit "Oak-grill" 1900

• Excel at saucier and butcher
• Maintain quality of product by following HACCP guidelines.

• Motivated and Assisted in development and training of new hires
• Ability to work under pressure while always paying attention to details
• Fast-paced environment with seating capacity of 600 per night

• Trained in sauté, ovens, grill, and steamer station
• Worked 3rd shift Bakery in charge of making desserts for restaurant

• Exceeded chef's expectations in each shift
• Communicated well with others