MARCO VAZQUEZ

Organized, oversaw, and managed all food prep operations for daily service

· Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW

· Check freshness of foods and ingredients, ensure all recipes and portion use records are followed

Trained new kitchen staff on food safety and cooking techniques.

• · Foster a climate of cooperation and respect between coworkers
• Collaborated with front-of-house staff to ensure timely and efficient food service
• Ensured compliance with health and safety regulations in the kitchen.

Managed kitchen staff by planning schedules and coordinating tasks to enhance operational efficiency

• Oversee kitchen and food operations

•Work effectively with workers to promote a happy working

Cultivated enjoyable workplace atmosphere, fostering teamwork and collaboration among staff

•Maintain and create standards to ensure consistency in food taste

and presentation

• Strictly enforce food safety regulations and best practices

•Prepare and execute PDR menus making sure they met executive

Chef and guest's satisfaction.

-Supervise and coordinate cooks activities to ensure the standards are met.

· Supervise and coordinate activities of staff making sure they were engaged in food preparation.

Trained new employees on food safety and cooking techniques to maintain compliance.

· Set up and prepared cooking supplies during opening and closing to maximize productivity.

· Making sure stock control and rotation procedures were followed.

• -Managed allergies with care and professionalism for guest’s safety and satisfaction

Supervised kitchen staff, ensuring timely meal preparation and high-quality service.

Led team of cooks on expo line, managing service for over 500 covers per night.

Conducted essential food preparation and service duties to support kitchen operations.

Trained new employees on food safety and cooking techniques.

Plan food utilization based on anticipated number of guests,

popularity, and costs

• •Ensure freshness of food and ingredients, keeping track of old and
• new items

Ensured high standards in food preparation through consistent training and oversight.

Managed kitchen staff to streamline meal preparation and enhance service quality.

Supervised and coordinated cooks' activities to uphold food preparation standards.

•Instruct cooks in the preparation, cooking, garnishing and

presentation of food

•Monitor sanitation practices to ensure that employees follow

standards and regulations

• • Assist Executive Chef with inventory and food orders.
• Managed inventory levels for ingredients and supplies in the restaurant.

Supervised food preparation, ensuring consistent adherence to quality standards.

• Trained and mentored junior kitchen staff on culinary techniques and safety practices.
• Assisted Executive Chef in coordinating kitchen operations to streamline workflow.

-Train culinary staff to perform job duties

•Establish standards for personnel performance and customer service

making sure to meet the company standards

-In charge of all day to day kitchen operations

• Created seasonal menus highlighting local ingredients and traditional flavors.
• Developed and implemented menu strategies for improved guest satisfaction
• Managed inventory and ordered supplies to ensure kitchen efficiency and uphold quality standards.
• Conducted inventory assessments and ordered supplies while staying within budget limits

Coordinated with front-of-house staff to enhance service flow during peak hours.

Developed special recipes for events to elevate guest experiences.

Created a variety of soups and sauces, along with butchering proteins for dishes

-Manage daily BOH operations

• Prepared high-quality dishes in a fast-paced kitchen environment.
• Executed precise butchering of proteins to ensure quality meal preparation.
• Assisted in menu planning and recipe development with culinary team.
• Supervised kitchen staff, fostering efficient workflow and collaboration.

Trained new kitchen staff on food safety and cooking techniques.

Facilitated training for kitchen staff, enhancing culinary skills and operational knowledge.

Monitored food and labor costs, supporting effective kitchen budget management.

Oversaw inventory control and ordering processes to maintain kitchen supplies.

Supervised kitchen staff to ensure efficient meal preparation and service.

Trained new employees on food safety and cooking techniques.

Performed food preparations and service tasks to ensure timely and quality meal delivery

•Plan food utilization based on anticipated number of guests,

• Managed inventory levels for ingredients and supplies in the restaurant.
• Ensure freshness of food and ingredients, keeping track of old and
• new items.
• Addressed and resolved customer complaints regarding food quality or service issues to enhance guest satisfaction.
• Analyzed complaints from customers regarding food quality or service issues, then took corrective action accordingly.

-Solely run outside stand-alone steakhouse style restaurant

• Butchering proteins

• Inventory control

Executed daily food preparation tasks.

Prepared and cooked diverse dishes for restaurant's menu offerings.

• • Create daily specials
• Developed daily specials utilizing seasonal ingredients to enhance menu offerings.
• Coordinated food usage with proper stock rotation, minimizing spoilage and maximizing freshness.

Coordinated station operations to enhance customer satisfaction.

Prepared dishes in fast-paced environment collaborating with teammates to achieve high customer satisfaction.

Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.

• • Supported coworkers with service during peak hours.
• Stocked and organized stations for optimal productivity.
• • Prep and portion all items for menu
• Maintained cleanliness in the kitchen area by adhering to health and safety regulations.

-Run every station in the line

• Prepared dishes in fast-paced environment, collaborating with teammates to uphold high customer satisfaction.
• Supervised kitchen staff to optimize meal preparation and service efficiency.
• Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
• Kept stations stocked and ready for use to maximize productivity.
• Monitored cooking temperatures and ensured that dishes were presented properly.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Restocked food items throughout shift to ensure availability of necessary ingredients for timely cooking and service.
• Ensured proper food safety standards were met at all times.

•Prep and portion all items for menu according with recipes and use

Documented food inventory levels to ensure proper stock management.

• Training new employees.