Miguel Cortes

Responsable for all daily productions,

• Managed supply chain functions for deli supplies, ingredients and merchandise.
• Maintained an organized workspace, facilitating efficient workflow and reduced preparation time.
• Reduced food waste by closely monitoring product freshness and implementing proper rotation practices.
• Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
• Addressed customer concerns promptly and professionally, resolving issues to their satisfaction.
• Trained new team members on deli procedures, ensuring consistency in product quality and service levels.
• Ensured a safe work environment by enforcing strict adherence to health and safety regulations.
• Worked closely with other department managers to improve cross-functional collaboration within the store.
• Collaborated with store management to achieve overall operational goals, contributing to store success.
• Increased deli sales by implementing innovative merchandising and promotional strategies.
• Observed quality assurance standards to optimize freshness of deli products.
• Enhanced customer satisfaction by maintaining high-quality standards for deli products and services.
• Maintained high standards of cleanliness and organization, passing all health inspections with outstanding results.
• Managed scheduling efficiently, ensuring deli was adequately staffed during peak hours without overspending on labor.
• Led by example, working alongside team during busy periods to ensure high-quality service and product delivery.
• Monitored food inventory and supplies to prevent waste.
• Controlled food costs and managed inventory.

• Start workin as a cook and learn all about the production and became asisten manager and then kitchen manager.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
• Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
• Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.