Luis Rodriguez-Monzalvez

Cook

Ecco Trattoria Bar

12.2009 - Current

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Communicated closely with servers to fully understand special orders for customers.
Streamlined kitchen operations with effective communication and collaboration among team members.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Supported kitchen staff training and development, leading to increased productivity and efficiency.
Mentored junior cooks in refining culinary skills through hands-on guidance.
Collaborated with management team to develop new menu items.
Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
Developed and maintained clean and organized kitchen workspace, setting standard for team.
Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
Managed time effectively to ensure timely meal preparation, even during peak hours.
Trained new kitchen staff, ensuring they met restaurant's high standards.
Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed strict standards for food handling and safety, minimizing risks to customers.
Managed opening and closing shift kitchen tasks.

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