Mario Giron

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Assisted in inventory management by accurately tracking supplies and placing orders as needed.
• Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
• Sourced locally grown produce to support community farmers and improve dish freshness.
• Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
• Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
• Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
• Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Grilled meats and seafood to customer specifications.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Checked food temperature regularly to verify proper cooking and safety.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Grilled meats and seafood to customer specifications.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared and cooked meals according to recipes and customer specifications.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.

• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
• Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked food temperature regularly to verify proper cooking and safety.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Grilled meats and seafood to customer specifications.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Me gusta aprender diversas estaciones
• Estar activo checar temperaturas

Que la comida tengas 2 cosas sabor y presentacion son cosas muy important

• Reduced food waste by efficiently managing ingredients inventory and rotating stock as needed.
• Cooked assembled pizzas in oven, removed when done, allowed to cool, cut and boxed completed orders, entering real-time preparation updates in electronic system from start to finish.
• Followed strict food safety guidelines to maintain a safe and sanitary kitchen, reducing the risk of health code violations.
• Handled high-volume orders during peak times with accuracy and speed while maintaining attention to detail for each pizza creation.

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Passionate about learning and committed to continual improvement.
• Worked flexible hours across night, weekend, and holiday shifts.
• Paid attention to detail while completing assignments.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Proved successful working within tight deadlines and a fast-paced environment.
• Demonstrated strong organizational and time management skills while managing multiple projects.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Grilled meats and seafood to customer specifications.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
• Improved team morale and productivity through effective communication and collaboration.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared and cooked meals according to recipes and customer specifications.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Verified proper portion sizes to consistently attain high food quality standards.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Monitored food quality and presentation to maintain high standards.
• Optimized food presentation, resulting in positive customer feedback and increased social media attention.
• Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.