Meryet Guilbe
Cataño,PR
Summary
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Line Cook
HAP
2022.05 - Current
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Verified proper portion sizes to consistently attain high food quality standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Developed innovative, creative menu items and recipes.
Line Cook
AIM
2021.04 - 2021.10
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- 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.
- Monitored food quality and presentation to maintain high standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
Line Cook
KBR
2020.06 - 2020.10
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared and cooked meals according to recipes and customer specifications.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Grilled meats and seafood to customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
Associate of Science - Forensic Science
ICPR Junior College
Bayamon, PR05.2016
Skills
- Cleaning and Hygiene
- Verify Ingredient Quality
- Servsafe Certified
- Menu Planning
- Food Preparation
- Sauces Mixing
- Attention to Detail
- Quality Control
- Customer Service
- Serve Food
- Portioning
- Grill Operation
- Hot and Cold Food Preparation
- Food Rotation
- Food Spoilage Prevention
- Back of House Operations
- Sanitize Surfaces
- Equipment Cleaning and Maintenance
- Effective Prioritization
- Cleaning and Organization
- Food Safety Standards
- Cooking Method Accuracy
- Chopping Vegetables
- Cutting Meat
- Kitchen Station Setup
- Fish and Seafood Preparation
- Food Storage Procedures
- Chef Assistance
- Salad Preparation
- Garnishing
- Microsoft Office
Certification
- ServSafe
Languages
English
Professional Working
Spanish
Native or Bilingual
Timeline
Line Cook
HAP
2022.05 - Current
Line Cook
AIM
2021.04 - 2021.10
Line Cook
KBR
2020.06 - 2020.10
Associate of Science - Forensic Science
ICPR Junior College
- ServSafe
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