Lady Marie Tubera

• Supervised line cooks to monitor food safety and order accuracy.
• Delegated jobs within kitchen depending on Kitchen traffic and employee skill.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Took over line positions in event of emergency.
• Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
• Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Coordinate with Catering Coordinator for future catering events.
• Communicate with Sous Chef for any suspecting turbulence in the kitchen and assist problem solving.
• Delegated jobs within kitchen depending on restaurant traffic and employee skill.
• Operate Hospital Catering with average 500-1000 orders per week, delegating 3-4 people alongside.

• Prepared high-quality seafood, rice and ingredients for sushi.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Coordinated with team members to prepare orders on time.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Pastry Cook

• Prepare large batches of Ice cream bases, and churned each day. In knowledge of using a smoker for smoke caramels, make Panna Cottas, Espuma, and create sugar spheres.

Raw Station

• Slice yellowtail filet for sashimi, Brunoise Wagu beef for beef tartar, and properly sear lamb fillet for good color
• To ensure every products are in a correct temperature and proper containers to avoid contaminations.
• Prep and count inventory for next day prep-list.

Hearth/Oven

• Kindle the oven 30 minutes before openings for appropriate temperature to cook food. Communicate with other line cooks to time our food to come out at the same time.
• Engage with customers at Open table kitchen.
• Properly cook marrow bones, seared scallops, meatballs and few salads.

Sauté Station

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Sear a Wagu steak, pasta, and fry pork belly, Gnudi pasta.
• Operate Fry stations (for appetizers) along with main entrée on the sauté stations. Prepare for Next morning chef, Close and clean station.

Pantry Cook, PM

• Shocking oysters and preparing seafood’s in a good timely manner.
• Executing varieties of desserts with a clean plating.

Fry/Flat Grill Top, PM

• Daily inspections of produce and protein according to Guest counts of the night.
• Check prime rib temperature at start of shift, and roast at proper temperature.
• Inspect each station for ‘FOH’ rule.
• Communicate with other line cooks to accord time with other meal for a perfect time execution.

Middle/Expo, PM

• Collect appropriate pans and pots for heating up sauces and soups.
• Communicate to chefs and line cooks about the number of guest, private parties and special banquets.
• Read tickets, plate food, and manage time tickets in a fast manner.
• Communicate with front of the house expo for any issues that may interfere with food sales or any changes from any low counts of products.

Prep Cook, AM

• Communicate with chef to check-in what needs to be prepped that day.
• Prepare large banquets food tray and meat counts to cook.
• Create large batches of products in a fast manner with quality and with correct labels and containers. Execute it with FOH rule with previous products.

Middle/Expo, AM

• Set up middle stations with correct sauces/and garnishes. Daily Make Ber'naise for dinner service.
• Expo out several dishes from different station to plate and garnish to complete. Arrange in order for waiter to pick up.