Luis Hernandez

• Monitored food preparation, production and plating for quality control.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Controlled food costs and managed inventory.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Created new recipes, outlined steps and training staff on correct preparation.
• Set and oversaw weekly and special event menu plans.
• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Cut spending through effective inventory management and supply sourcing.

• Maintained food safety and sanitation standards.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Worked flexible hours; night, weekend, and holiday shifts.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Grilled meats and seafood to customer specifications.
• Handled portion control activities according to specified instructions provided by chef.

• Cultivated warm relationships with regular customers.
• Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.
• Checked identification for minimum age for sale of alcoholic beverages.
• Noted special patron requests and followed up with kitchen to confirm delivery.
• Supervised restocking of salad bar and buffet for lunch and dinner service.
• Answered customers' questions, recommended items and recorded order information.

• Prepare and cook food to order while greeting guests .