Juventina Reyes

• Organized weekly orders from suppliers and managed delivery schedules.
• Inspected work areas regularly to ensure cleanliness and hygiene standards were met.
• Provided guidance to staff on proper techniques for handling fresh fish, shellfish.
• Maintained accurate records of seafood inventory and sales.
• Reviewed ordering practices to minimize spoilage and maximize efficiency in use of resources.
• Ordered supplies necessary for daily operations such as gloves, nets, buckets.
• Monitored quality of fresh and frozen seafood products.
• Managed customer complaints regarding product quality or service issues.
• Trained new employees in preparation, handling, and storage procedures for seafood products.

Line Cook

• Monitored product freshness and rotation dates to maintain quality assurance standards.
• Plated dishes according to restaurant presentation standards before delivering them to customers.
• Organized the storage area to ensure that all necessary items were readily accessible.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Assisted in prep work such as washing vegetables or butchering meat when needed.
• Performed basic knife skills such as dicing onions or slicing meats.

Line Cook Trainer

• Resolved any issues raised by participants during the training session in a timely manner.
• Tracked inventory levels of ingredients used in preparing meals and adjusted recipes accordingly.
• Provided ongoing coaching and mentoring to line cooks throughout their training period.
• Instructed employees on how to properly use kitchen equipment such as ovens, grills, fryers.
• Observed new hires while they prepared dishes, offering guidance and feedback as needed.