Miguel Guillen

Prepared diverse menu items following recipes and established food safety standards.

Oversaw kitchen operations during peak hours, maintaining high standards of service efficiency.

Reduced food waste significantly by implementing proper portion control and storage techniques.

Prepared and executed high-quality banquet menus for large-scale events.

Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.

Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.

In charge of all food operations. 2 sit down restaurants, event hall capacity of 300 hundred people and 5 food carts.

Developed kitchen staff through training, disciplinary action, and performance reviews.

Scheduling, ordering, menu planing. food and labor cost control.

Managing the daily operation of a full service hotel restaurant, which includes upscale banquets and in-room dining

Writing menus with knowledge in the current food trends for the restaurant and banquets

Training new hires and existing staff on food presentation and menu execution.

Responsible for all aspects of food production for restaurant and banquet departments,

Reduced food waste through portion control, and regular monitoring of product expiration dates.

Butchering meats, filleting fish, make stocks and sauces from scratch.