LUCAS ZACARIAS SAJVIN

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Hired, managed, and trained kitchen staff.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Handled and stored food to eliminate illness and prevent cross-contamination.

100% TEXAS BBQ STYLE

TYPES OF SWEET MEAT I WAS OVERSEES QUALITY

SPARE RIBS

PORK BUTTS /SHOULDER

HALF CHICKENS

BRISKET

LINKS SAUSAGE MILD AND SPICY

ROAST BEEF FOR SPECIALS

DRY RUB CHICKEN WING

ALL SAUCES

BBQ SAUCE

HABANERO

TOMATILLO

SO MUCH MORE & MORE ETC

I DO HAVE LOT EXPERINCE IN THE BBQ WORLD

I HAVE BEEN WORKING SMOKER THAT WILL HOLD 15 BRISKET 25 PORK BUTTS OR SHOLDER AND 10 PC CHICKEN AND 12 SPARE RIBS ETC