MA GUADALUPE ORDAZ
GRAND LUX CAFE LLC . LV AT VENETIAN RESORT
LASVEGAS,NV
2
Languages
1
Certification
Early-career kitchen professional with experience in hot and cold prep, pantry service, and ingredient handling. Skilled in portion control, sanitation, stock rotation, and organized station setup. Known for supporting smooth service, consistent quality, and timely order completion.
Work History
Pantry Line Cook
1 Month- Prepared pantry menu items following kitchen recipes and plating standards
- Followed portion control guidelines to ensure consistent presentation and taste
- Organized cold station ingredients for efficient meal assembly and service
- Stocked, rotated, and labeled ingredients to support food safety and freshness
- Maintained clean work area, sanitizing surfaces, tools, and equipment throughout shift
- Communicated with kitchen staff to coordinate timely order completion
- Monitored product levels and restocked supplies to prevent service delays
- Kept all utensils and equipment in optimal condition through regular cleaning and maintenance routines.
PREP COOK,HOT AND COLD ,
5 Months- Followed recipe specifications to maintain consistency in sauces, salads, and side dishes
- Prepared ingredients by washing, peeling, chopping, and portioning items for daily service
- Maintained clean prep stations and sanitized tools to support food safety standards
- Rotated stock and labeled stored items to help preserve freshness and reduce waste
- Set up work areas with necessary ingredients, containers, and equipment before service
- Assisted kitchen team with timely prep tasks during high-volume restaurant periods
- Checked product quality and removed unusable items to support consistent menu execution
- Organized cold and dry storage areas to improve ingredient access and workflow
- Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
- Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
- Trained and assisted new kitchen staff members.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
- Maintained high standards of cleanliness, ensuring safe and hygienic work environment.
- Enhanced kitchen efficiency by preparing ingredients ahead of busy shifts.
- Supported waste reduction initiatives, creatively repurposing leftover ingredients.
- Minimized cross-contamination risks by diligently organizing food storage and prep areas.
- Adjusted recipes based on ingredient availability or customer requests.
Education
High School Diploma
Skills
Ingredient management
Cooking techniques
Knife skills
Ingredient knowledge
Ingredient preparation
Allergen awareness
Food presentation
Workstation setup
Cleanliness
Certification
FOOD HANDLER SAFETY TRAINING
Languages
English
Full Professional
Spanish
Native or Bilingual
Timeline
Pantry Line Cook
FLECHA TOWN SQUARE
09.2026 - CurrentRead More
PREP COOK,HOT AND COLD ,
GRAND LUX CAFE LLC . LV AT VENETIAN RESORT
05.2026 - CurrentRead More
SOUTH GATE
High School Diploma
Read More