Marlon Salazar

Prep Work

• Prepared high-quality recipes by both following standardized instructions and modifying them according to the kitchens limitations.
• Safely and efficiently transported mise en place to a secondary kitchen.
• Trained new cooks on food preparation techniques and safety protocols. Became a leader of the prep team that the Chef's could rely on.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Line Work

• Maintained cleanliness and organization of workstations to meet health code regulations.
• Set up and prepared cooking supplies and workstations during opening and closing.
• Collaborated with my coworkers to ensure efficient service during peak hours.

• Prepped the work station's mise en place, producing fresh ingredients such as hand made relishes, sauces, fresh sliced cheeses, vegetables and garnishes (by pickling, dehydrating & minimization)
• Kept the station organized and sanitary following all health code procedures
• Operated industrial smoker to prepare plates including duck burnt ends, brisket, pork belly, short ribs and prime ribs
• Operated wood fire grill for plates including NY Steaks, duck breast, charred vegetables, and chicken sandwiches
• Produced a variety of seafood for dishes including branzino, lobsters, and shrimp.
• Effectively managed special dietary requests from customers, ensuring accurate modifications were made while maintaining exceptional taste profiles.
• Enhanced customer satisfaction by consistently delivering high-quality dishes prepared according to standardized recipes.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Work station kept sanitized, well organized, and presentable to both meet the Health Department and the Executive Chef's standards
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Staying prepared for each individual shift, by creating fresh prep work and back-stock for each individual station using mixers, slicers, ovens, tilts and food processors. Staying prepared help contribute to a strong sense of personal success at every station
• Becoming one of Chef's "jack of all trades" helped tremendously whenever they needed stations of call-outs or lunches covered
• Assuring the Chef of personal flexibility and exhibiting a strong eagerness to learn every recipe helped earn trust and reliability, becoming an integral part of their rotation

Further exemplifying reliability, shifts worked at Resort's World expanded to a variety of venues including but not limited to:

• Butcher Shop: Mass preparation of ingredients for fast food venues and employee dining room, slicing and dicing proteins, blanching vegetables, and creating stocks
• Employee Dining Room: Kept casino employees well sustained by assisting in buffet style production cooking
• Garde Manger: Fulfilled various work orders from other venues involving cold foods, including sandwiches, fruit platters, and salads
• Banquets: Helped create successful elegant banquets, usually catering for as many as thousands of people. Working as a finely tuned team, meals ranged from mass quantities of salads, sandwiches, steaks and seafood to large scale charcuterie presentations and desserts

• Acquired a variety of techniques that helped propel personal culinary proficiency for years to come
• Learning from amazing chefs and cooks with decades of experience helped expand flexibility, reliability, and effectiveness working in a kitchen
• Successfully pushed out mass amount of covers, meeting the Chef's expectations of quality and wait times
• Staying prepared, calm, and focused attributed to efficiently creating dishes from a large all day 24 hour menu
• Kept a work station prepared and stocked for both the current and next shift every day
• Meeting the Chef's expectations every day to keep it both stocked suitable for high demand and sanitized for Health department standards, by rotating, refilling, labeling all ingredients
• Fulfilled the Chef's necessity for flexibility, expanding capabilities to working at all stations, including but not limited to: broiler, fryer, pantry, eggs & omelets, and generic breakfast foods
• Reliably performed runner duties for the chef when necessary, completing back of house tasks that included cooking fresh bacon every day, preparing and cooking prime ribs, slicing meats, allocating pallet orders to appropriate locations, and setting up the next shift up for success.

• Maintained a safe and clean work station, meeting health department standards (as well upper managements) by performing sanitation duties such as: dish-washing, sweeping, mopping, and keeping all kitchen equipment clean and sanitized
• Kept the work station stocked and prepared for the shift
• Ensured the quality of every of every order as well as the satisfaction of every customer by creating a successful kitchen line for the company, implementing my personal goals and techniques onto my employees
• Updated weekly paperwork required by HR efficiently and accurately by inputting into spreadsheets inventory, hour distributions, plus statistics of sales, labor, and food costs
• Walk-in and storage kept stocked and ready based on projection of income by placing purchase orders, but not overstocking