Juan Luyo

• Receive and store any merchandise/packaged goods where needed.

• Prepare the line for dinner shift.

• Being able to jump from station to station if needed.

• I was 90% of the time at the grill/sauté station.

• Clean the kitchen whenever possible.

• If needed I was open to be the expo on the line, or go back into dish pit if someone wasn’t able to come in.

• Helped open the restaurant, moving tables, bringing/setting up merchandise.
• Clean the bars
• Making sure both bars had the supplies needed.
• Organize every alcohol in cooler/cabinet

• Prep cook in morning shifts
• Receive and store kitchen supplies/merchandise
• Make sure kitchen line was stocked and ready for both morning and afternoon shifts.
• Clean walk-in cooler when needed.
• Worked dinner service.
• Food runner.
• Maintain kitchen clean as much as possible.