MANOLO Moore

Developed expertise in time management to consistently provide delightful experiences to clients.

• Ensured food safety standards through meticulous handling and storage practices.
• Trained new staff on kitchen operations and safety protocols.
• Managed inventory levels, reducing waste through efficient stock rotation.
• Developed seasonal menus that enhanced customer satisfaction and engagement.
• Led daily prep meetings to coordinate tasks and improve workflow efficiency.
• 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.
• Prepared food items in compliance with recipes and portioning control guidelines.
• 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.

• Supervised kitchen operations, ensuring compliance with safety and sanitation standards.
• Developed and implemented new recipes, enhancing menu offerings and customer satisfaction.
• Trained and mentored junior kitchen staff, fostering skill development and teamwork.
• Managed inventory control, optimizing food costs and reducing waste through efficient practices.
• Streamlined food preparation processes, improving service speed during peak hours.
• Conducted quality checks on ingredients and final dishes to maintain high culinary standards.
• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Took over line positions in event of emergency.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Supervised line cooks to monitor food safety and order accuracy.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.