Marvin A Alvarez

As a sous chef at Toyota headquarters, I ensure the kitchen is running according to company standards

I develop daily plans with another sous chefs to accomplish a successful service

• Planning and finding solutions with team members to cover any missing station
• Develop communication with chefs and employees to execute smooth service
• Knowledgeable on FMS, Dynamify, and market connection
• Help staff adhere to tough restaurant requirements through practical discipline and motivation
• Supervise food preparation staff to deliver high-quality results
• Coordinate procurement ensuring all needs are in place
• Supervise cooks and other kitchen personnel during meal services
• Work successfully with diverse of twelve groups of coworkers to accomplish goals and address issues related to our products and services
• Demonstrate strong problem-solving skills, resolving issues efficiently and effectively

Work according to company top priorities, keeping a professional environment

Work the kitchen on daily needs managing orders, recipes and customer service. Having meetings with the crew to ensure standards are being followed

• Conducted frequent line checks to keep food at proper temperatures in holding zones
• Complied with all health department regulations regarding proper food handling methods
• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary
• Assessed inventory levels and placed orders to replenish goods before supplies depleted
• Checked quality of food products to meet High standards
• Interviewed, hired and supervised back of the house staff

Work together with the kitchen to achieve the best service

Motives the rest of the team to accomplish monthly goals and budgets. Delivery high quality food to every single customer, to create pleasant experiences

• Managed reservations systems and coordinated events schedules
• Assisted in menu planning and ingredients sourcing for various events
• Set up tables with decertations prior to guest arrival at each event
• Assisted in the preparation of food items following chef’s instructions and safety regulations

Execute smooth service during rush hours

Working with chefs to keep a well-organized kitchen easy to run. As a kitchen manager I looked for professional relationships during work hours

• Received, organized and rotated goods and food ingredients
• Trained new kitchen staff on proper food handling techniques and safety regulations
• Ordering ingredients and supplies to maintain adequate inventory levels for the kitchen
• Reconciled daily transitions, balanced cash registers and deposited restaurant’s earnings at bank