Miguel Ixcoy Quezada

Chart House

03.2019 - Current

Reduced food waste significantly by implementing proper portion control and storage techniques.
Streamlined kitchen operations with effective communication and collaboration among team members.
Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Supported kitchen staff training and development, leading to increased productivity and efficiency.
Prepared meals efficiently under time constraints for timely service during peak hours.
Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Prepared food items in compliance with recipes and portioning control guidelines.
Communicated closely with servers to fully understand special orders for customers.

Summary