Juan Carlos Saucedo

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

• Manage Bar and Grill
• Maintain a safe work environment
• Control inventory
• Prepare for banquets
• Plate dishes
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• 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.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
• Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.

Manage the Kitchen

• Improved Work Environment
• Increased Production
• Upkeep Customer Satisfaction

Create a Menu

• Occasionally update the menu for seasonal ingredients for increased variety and product cost control inventory control
• Inventory Control
• Food Cost/Budget Control
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Placed orders to restock items before supplies ran out.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Reduced food waste with strategic menu planning and inventory control techniques.

• Inventory
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
• Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.