Larry Zamora

-Assists and supports the General Manager & the Chef on duty with back-of-house and front-of-house operational needs.

-Cooking food to order, maintaining the prep schedule & assisting with produce and protein orders.

-Following recipes and checking for quality control.

-If applicable, covering the dishwasher in his or her absence.

-Obtaining and upholding an “A” letter grade from the Department of Health.

-Receiving deliveries - checking invoices for pricing disparities and quality.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
• Managed opening and closing shift kitchen tasks.

• Increased efficiency in daily operations by organizing storage rooms, maintaining inventory of supplies, and replenishing stock as needed.
• Communicated with coworkers and managers about completed duties.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
• Stocked inventory efficiently, enabling seamless transition between meal services.