Michael Guerrero

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Excellent communication skills, both verbal and written.
• Managed time efficiently in order to complete all tasks within deadlines.
• Worked effectively in fast-paced environments.
• Demonstrated strong organizational and time management skills while managing multiple projects.
• Skilled at working independently and collaboratively in a team environment.
• Paid attention to detail while completing assignments.
• Proved successful working within tight deadlines and a fast-paced environment.
• Proven ability to learn quickly and adapt to new situations.
• Developed and maintained courteous and effective working relationships.
• Organized and detail-oriented with a strong work ethic.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Worked flexible hours across night, weekend, and holiday shifts.
• Self-motivated, with a strong sense of personal responsibility.
• Worked well in a team setting, providing support and guidance.

Planning and directing food preparation and culinary activities modifying menus creating new ones that make quality standards estimated food requirements food and labor costs solid leadership experience able to meet quality and in a fast-paced kitchen, ensuring that all federal and state health regulations are in compliance. Training staff on the proper use of slicers knives mixers for their safety

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Practiced safe work habits to avoid possible injury to self or other employees.
• Learned menu items produced by assigned station to achieve proper quantities.
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.