Luis Roldan

• Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
• Ability to follow prepared menus and portion control guides.
• Ability to work in cooperation and harmony with personnel in all departments.
• Participate in the orientation and on-going training of dietary staff.
• Ensure consistent flavor profiles and dietary textures

• Prep, cook, and serve meals according to menus
• Check and record chlorine concentration and water temperature i of dishwashing
• Prepare nourishment's and snacks.
• Put groceries away in a safe, orderly and clean manner.
• Leave the kitchen in a clean and sanitary manner and be of assistance when called upon by the cook or dietary supervisor.
• Participate in the orientation and on-going training of dietary staff.

• Supervised kitchen operations, ensuring adherence to protocols and food quality, while managing inventory, order guides, staff assignments, break schedules, and temperature logs.
• Trained new hires on food prep, equipment use, and kitchen procedures.
• Moves with a sense of urgency by preparing guests’ food orders.
• Cover, date and correctly store all food items as per safe food-handling procedures.
• Promote and provide extraordinary guest service
• Identify, de-escalate, and resolve conflicts or disturbances professionally and effectively to maintain a positive atmosphere.