Kevin Molero

I work in the appetizers area, this area is divided into 3: steamer, fryer and pans. There I have to work with all 3 to be able to do my job.

I work in two areas in this job in the appetizers and salads and desserts, in the pantry area I am in charge of the preparation and preparation of the salads and the plating for the desserts.

I was hired as a chicken cutter, I was the first person to receive people entering the food establishment and I was the one who offered what we had to eat.

This job was for a short period since it was a summer job and from there I returned to the university

Here I started working directly with the state, I went from working with staffing to working with the university. My job title says I'm a lead cook, but I worked 2 weeks in the cold side area and from there they moved me to the university's bakery and pastry shop.

• Tailored orders to address customer allergies and gluten concerns.
• Baked scones, cookies, cakes, and other baked goods under direction of professionals.
• Decorated cakes using various techniques such as piping.
• Maintained a clean and organized bakery area, complying with health and safety regulations.
• Conducted inventory checks and restocked bakery supplies and ingredients.
• Followed recipes and baking instructions precisely for consistent product quality.
• Used bread slicers and other bakery equipment to handle high-volume operations needs.
• Followed recipes to ensure consistent quality of finished products.
• Baked cookies, muffins, breads, tarts, pies, cupcakes and other desserts.
• Monitored oven temperatures and baking times for optimal product outcomes.

I worked for a staffing company, but they had a contract with North Carolina State University, and that was my workplace in the main kitchen of the university.

The work area was the cold side, where different types of dressings, sauces, salads, appetizers, and breakfasts were made. You had to make large quantities of food since the university had to prepare food for events and the restaurants within the university

Skills

• Accurately weighed ingredients for each dish in order to maintain portion control standards.
• Regulated oven, broiler, and roaster operations for cooking at correct temperatures.
• Prepared salads, soups, and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
• Grilled and deep fried various foods from meats to potatoes.
• Cleaned work areas, equipment, utensils, dishes and silverware between tasks.
• Observed food safety and sanitation protocols to reduce germ spread.
• Ensured that kitchen was kept clean at all times by sweeping floors, washing surfaces.
• Prepared food for service based on daily specials and chef's needs.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
• Maintained accurate records of food costs, consumption, and wastage.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.

In this job I played a very important role. When I started working, I started as a butcher. I was in charge of serving the public, selling them good quality meat, keeping a clean work area, and cutting meat and bones. I had to take inventory, organize, and clean the butcher shop. After working with them for a year, they showed me the administrative area of the premises, and I went on to attend to the cash register, take orders, and inventory of the premises.