Leonardo Maldonado

Started working as a prep cook, responsible for *mise en place* and general support.
• Advanced to the line, cooking and preparing a wide variety of dishes according to service demands.
• Prepared daily *mise en place*, washing, peeling, and cutting vegetables according to specifications.
• Portioned meats, poultry, and fish, adhering to established weight and presentation standards.
• Organized and labeled ingredients in walk-in coolers and dry storage, applying FIFO and safety protocols.
• Set up workstations, maintaining order, cleanliness, and the availability of necessary utensils.
• Assisted with the basic preparation of sauces, dressings, and stocks, following the chef's recipes.
• Verified the quality and freshness of incoming products, immediately reporting any discrepancies.
• Cleaned and sanitized cutting boards, knives, and work surfaces in compliance with hygiene protocols.
• Continuously restocked line stations with prepped ingredients throughout the service shift.
• Strictly adhered to food handling regulations and proper protocols for glove and uniform usage.
• Collaborated with line cooks on basic plating tasks during peak service periods.

Operation of the sauté station (Sartén Grill)
• Operation of deep fryers across all kitchen stations
• Rotation through all stations on the kitchen line
• Operates the grill, griddle, and deep fryer while maintaining consistent cooking times and doneness levels
• Assembles dishes in accordance with established techniques, standard portion sizes, and presentation standards
• Maintains a clean and organized station throughout the entire service period, in compliance with sanitary regulations
• Supports other stations during peak periods, ensuring speed and efficiency without compromising quality
• Verifies the quality and freshness of ingredients upon receiving deliveries, reporting any irregularities

- Responsible for cooking all proteins on the service line, ensuring proper preparation in accordance with menu and service requirements
• Coordinated protein cooking times to ensure they were ready and perfectly cooked during service
• Managed the protein station on the kitchen line, maintaining order and a continuous flow of dishes

• Work in the grill area
• Operation of the flat-top grill
• Use of deep fryers
• Preparation of pan-cooked dishes

.Kitchen Supervisor
• Supervise and coordinate daily production in the hot and cold kitchens
• Oversee *mise en place* for each service, ensuring the availability of ingredients
• Manage, train, and motivate the team of cooks and kitchen assistants
• Ensure strict compliance with hygiene and food safety standards
• Verify the quality, presentation, and consistency of every dish before it leaves the kitchen
• Assist in the design and updating of menus and seasonal offerings
• Manage kitchen inventory and product rotation, and minimize waste
• Collaborate with the Executive Chef on purchasing and cost planning
• Organize workflow during peak service periods to prevent delays
• Resolve kitchen-related issues and coordinate with the front-of-house staff to ensure smooth service

• Preparation and grilling of meats and fish over an open flame, adhering to requested cooking temperatures
• Operation of the grill and fire management to ensure uniform cooking of products
• Collaboration with the kitchen team in the organization and plating of meat and fish dishes