Kevin Vega

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
• Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
• Reduced food waste by properly storing ingredients and monitoring expiration dates.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Stocked inventory efficiently, enabling seamless transition between meal services.
• Trained and assisted new kitchen staff members.
• Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.

In charge of all front and back of house orders. For example: Sysco, ecolab, Aramark, produce etc.

Weekly inventory/ manage food and wine cost.