Juan Mendivil

In charge of events menu production, oversee all portion control and recipe execution.

• Set up and broke down kitchen for service.
• Collaborated with staff members to create meals for large banquets.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Monitored food production to verify quality and consistency.
• Assisted with menu development and planning.
• Participated in food tastings and taste tests.
• Monitored line processes to maintain consistency in quality, quantity, and presentation

AHC - Load truck and drive to events and oversee execution and management of catering events, including action stations and prep onsite.

Assign BOH staff to stations and tasks.

• Maintained well-organized mise en place to keep work consistent.

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Monitored food production to verify quality and consistency.

• Kitchen Manager and General Manager
• Daily food preparation and Weekly menu planning
• Assisted in recruiting, hiring and training of team members.
• Managed budget implementations, employee evaluations, and contract details.

• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Placed orders to restock items before supplies ran out.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintained well-stocked stations with supplies and spices for maximum productivity.