Maximilliano Parraz

• Oversaw grill, stove, and oven, and cleaning
• Checked freezer and refrigerator before, during and after events to organize and check on before the next days events
• Maintained well-organized mise en place to keep work consistent.
• asked or requested orders for specific recipes
• strategized with menu items for events to complete before service time
• Was always trusted with hors d' oeuvres which were my strong suits
• encouraged others to always strive and maintained technique
• Banquets and line cook style is my life
• loved interacting with guests and bringing a positive flare to the department or anywhere I am in

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during Heavy work periods with a strong consistent rate of energy, and with a sense of urgency to serve on time.
• building good relations with fellow staff in creating a faster and creative flow of production and creativity.
• increased quality, keeping track of time and placement of work skills within different areas of more than one kitchen.
• Been given the opportunity and privilege to learn and work with a multitude of new chefs with skills and techniques .

Maintained consistency of creating meals for customers.

Always have energy to move forward in kitchen work.

Multitasked with cooking, serving and helping maintain customer service during all hours.

cleaned and sanitized areas as frequently as possible before ,during, and after shift starts.

having a positive attitude during work hours and a team player.

Always willing to help.

Took care of client in summer camp program.

Maintained awareness of clients health and safety.

constantly making sure client would participate.

Always having a positive attitude to encourage client to keep on trying. 

• Assisted in training new staff members on overnight kitchen procedures and best practices.
• Adapted quickly to changing customer demands, adjusting recipes and ingredients as needed.
• Making sure orders were always met with time and precision in serve time
• Contributed techniques or ideas for cafe or IRD to always welcome variety and positive change
• Always kept the Whole line as clean and sanitary as possible
• Attentive towards inventory and produce items that were low or needed for service
• Always ready to fluctuate and change orders on the fly on a guests demand
• Its a lively station but staying focused and positive with myself and my coworkers always played a part in a healthy and successful work environment