Juan Ramirez

Cooking for customers for almost 2 years as a cook line.

• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
• Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.

Cooking as a cook line for customers on bristo restaurant on Edgewood Tahoe.

Cooking for customers as a cook line for a buffet and a restaurant.