Proven to enhance kitchen efficiency and team morale at Restaurante La Teresita, I bring a strong blend of team collaboration and kitchen operations expertise. With a dedicated work ethic, I significantly reduced waste and improved sanitation standards, ensuring compliance with health codes and elevating food quality standards. My adaptability and positive attitude have been pivotal in streamlining processes and fostering a culture of continuous improvement.
Hi, I’m
Marelis Barcelay Rojas
Midland,TX
Summary
Work History
Restaurante La Teresita
Asistente De Cocina
Job overview
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Managed time to juggle multiple tasks simultaneously with ease.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
- Plated and presented food following chef requirements.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Followed recipes and chef instructions to prepare food correctly.
- Transported food items from storage areas to kitchen for prepping.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
- Learned other teammates' work tasks to train as backup.
- Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
- Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
- Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
- Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
- Assisted in training new kitchen hands, leading to more competent and efficient kitchen staff.
- Contributed to menu planning by providing feedback on popular dishes and potential improvements.
- Assisted in food preparation for enhanced meal quality and speed of service.
- Enhanced customer satisfaction by quickly resolving issues related to food quality or preparation times.
- Fostered culture of continuous improvement, suggesting changes that improved kitchen efficiency and employee satisfaction.
- Supported chefs with ingredient prep, contributing to smoother cooking process and timely meal service.
- Assisted with inventory audits, identifying discrepancies and preventing potential stock issues.
- Ensured kitchen cleanliness and hygiene standards were maintained, significantly reducing cross-contamination risks.
- Enhanced food presentation by assisting with final plating and garnishing, improving customer satisfaction.
- Maintained strict adherence to food safety regulations, ensuring all dishes met health standards.
- Reduced food waste by effectively managing food storage and rotation practices.
- Facilitated team-oriented atmosphere, improving overall kitchen morale and productivity.
- Streamlined waste disposal procedures, minimizing environmental impact and promoting sustainability.
- Streamlined dishwashing process, allowing for quicker turnaround of kitchen utensils and cookware.
- Adapted to different kitchen stations as needed, showcasing versatility and broad skill set.
- Streamlined communication between kitchen and service staff, reducing order mistakes and improving dining experience.
- Coordinated with front-of-house staff to ensure smooth service during peak dining hours.
- Improved team efficiency by organizing workstations and prep areas before peak hours.
- Maintained inventory levels, ensuring availability of necessary supplies without overstocking.
- Implemented new cleaning protocols, resulting in cleaner and more organized kitchen environment.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Followed food safety practices and sanitation guidelines.
- Lifted and carried heavy materials.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Maintained composure and work quality while under stress.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Stocked and rotated food items according to expiration dates.
- Assisted in setting up and breaking down kitchen stations.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Maintained high personal grooming standards and uniform presentation.
- Monitored food temperature, discarding items not stored correctly.
- Trained new staff on food preparation and safety procedures.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Pushed, pulled and transported large loads and objects.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Restaurante Rosenheim
Lavador De Platos
Job overview
Education
Carlos Gutiérrez La Habana Cuba
12 from Asistente Cosina
04.1985
University Overview
Skills
- Positive Attitude
- Kitchen Cleaning and Maintenance
- Team Collaboration
- Food Preparation
- Dishwashing
- Equipment Cleaning
- Punctual and Reliable
- Dishwashing expertise
- Cleaning and sanitation
- Kitchen Organization
- Cleaning proficiency
- Surface cleaning
- Food safety understanding
- Knife Skills
- Workplace Health and Safety
- Cooking
- Food safety knowledge
- Chopping vegetables
- Dedicated Work Ethic
- Heavy Lifting
- Cooking techniques
- Stock management
- Food safety measures
- Ingredient Preparation
- Sanitation and Sterilization Procedures
- Sanitation Procedures
- Trash Removal and Recycling
- Food Quality Standards
- Kitchen Operations
- Food Storage
- Trash removal
- Continuous Improvement
- Verbal and written communication
- Supply Restocking
- Complex Problem-Solving
- Basic Recordkeeping
- Waste Reduction
- Food Plating and Garnishment
- Recipe Following
- Food presentation
- Workstation setup
- Safe Chemical Handling
- Trash Collection
- Menu Planning
- Commercial Dishwashers
- Sauce preparation
- Inventory Oversight
- Stock Rotation
- Health Code Compliance
- Fire Prevention and Safety
- Temperature Monitoring
- Food Delivery
- High-volume dining
- Cleaning and sanitizing
- Portion Control
- Flexible and Adaptable
- Problem-Solving
- Customer Service
- Sweeping and Mopping
- Workplace Safety
- Safe Food Handling
- Kitchen Staff Support
- Team contribution
- Safe handling
- Relationship Building
- Attention to Detail
- Dishwasher Operation
- Vegetable and Fruit Preparation
- Creative Thinking
- Customer Engagement
- Safety Management
- Cash Register Operation
- Kitchen Equipment Operation
- Decision-Making
- Work Coordination
- Floor Vacuuming
- Accurate Cash Handling
- Food preservation and storage methods
- Food Portioning and Packaging
- Meat Cutting
- Salad Creation
- Kitchen Station Restocking
- Quality Assessment
- Team Leadership
- Standards Compliance
- Grilling
- Food Production
- Payment Processing
- Conflict Negotiation
- Weighing and Measuring
- Coffee and Tea Preparation
- Meat Preparation
- Sauce and Dressing Creation
- Beverage Service
- Food Tray Delivery
- Preparation techniques
- Patient Dietary Requirements
- Product Merchandising
Accomplishments
Accomplishments
- Collaborated with team of Number in the development of Project name.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Achieved Result by introducing Software for Type tasks.
- Supervised team of Number staff members.
- Resolved product issue through consumer testing.
- Documented and resolved Issue which led to Results.
- Achieved Result by completing Task with accuracy and efficiency.
- Achieved Result through effectively helping with Task.
Timeline
Asistente De Cocina
Restaurante La Teresita
Lavador De Platos
Restaurante Rosenheim
Carlos Gutiérrez
12 from Asistente Cosina
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