Miguel Martinez

Busser/Gaucho

Fogo De Chao

06.2021 - 03.2024

Reset and cleaned tables quickly to prepare for new customers.
Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
Transported dirty utensils, dishes, and trays to kitchen to help team stay on top of cleaning.
Worked quickly, communicated with other staff and always looked for better ways of completing tasks to improve productivity and keep tables ready for incoming guests.
Completed side work duties, ensuring that all necessary supplies were stocked for shift success.
Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
Trained new staff in bussing and cleaning procedures.
Maintained high levels of cleanliness throughout shifts, contributing to overall restaurant presentation.
As a Gaucho I prepped the meat meaning cutting, seasoning, setting the meat up on a sword like stick.
I made sure everything had a label with the expiration dates on it.
Cleaned swords swiftly from use. A procedure of cleaning a sword would be washing them with a steel wool, after water preferably warm would be used to wash of the soap, and last but not least sanitized water would be use at the end to keep the swords clean and ready to be use again.
The process of serving the meat would be preparing various meats, cooking various meats over an open flame, then serving the meats table-side to guests in the dining room
I served every piece of meat with wide knowledge of any ingredient that was in the cut, avoiding any allergy complications with the customers.
Temperature recommendations were exceeded and not only that meat was brought in a timely matter.