Maura Castrejon Ortega

Cook Operator

Personal food truck

Mexico, Mexico City

01.1999 - 12.2012

Read and interpreted recipes to determine appropriate cooking times, temperatures, and ingredient measurements.
Operated deep fryers, grills, ovens, broilers, or other kitchen equipment to prepare foods.
Monitored food while it was cooking to ensure that it did not burn or stick to pans.
Tasted cooked dishes for flavor and texture before serving them.
Kept records of supplies used in the preparation of meals.
Cleaned kitchen areas including counters, tables, grills, ovens, stoves, utensils, and equipment.
Stored food items properly in designated containers and storage areas to prevent spoilage.
Prepared multiple menu items simultaneously by coordinating with other cooks as needed.
Ordered food from suppliers based on estimated needs for upcoming days, weeks, months of service.
Maintained organized workstations throughout shifts by discarding unused ingredients and cleaning surfaces.
Checked quality of ingredients before use and discarded any spoiled or expired items.
Rotated stock items regularly to ensure freshness and minimized waste.
Estimated amounts of ingredients required for daily menus based on projected customer numbers.
Managed inventory levels by tracking usage patterns over time.
Cooked large batches of food quickly without compromising taste or quality.
Prepared multiple orders at once for speedy service.
Sanitized workstation at end of shift to prevent foodborne illnesses.
Maintained clean and orderly appearance throughout kitchen and dining area.
Cooked menu items based on customer orders.
Worked closely with cashiers to obtain order information and accurately complete customers' orders.
Used grills, deep fryers and griddles to cook food.