Luis Enrique Galvez Caro

• General staff supervisor
• Preparation and Presentation of Seasonal dishes
• Payroll staff

• Monthly production dishes for pairing dinner
• Elaboration of new menu
• Price adjustments and standardization in their dishes which consisted of assembly
• Managing and overseeing transactions with produce vendors

plan menus and order supplies. cooks oversee the daily food preparation at restaurants and other places where food is served. direct kitchen staff and handle any food-related concerns

• Inventory Control
• Shrinkage Control
• Vendors Relations
• General Supervision of Personal
• Bakery Control
• Grill Cook
• Manage Red meats
• Production in different areas

• 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.

• Food production
• Dishwasher