Nayeli Galvan

SOUS CHEF( OCTOBER 2022-CURRENT)

• Focus of Cross eyed critters while actively present for White Limozeen, ensuring workflow and adhere quality standards.
• Assist Executive Chef with appropriate budget tracking and cuts.
• Coordinate scheduling needs for Back of house staff.
• Manage inventory levels to ensure food waste and cost savings.
• Lead Kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Collaborate closely with Executive chef in Interviewing, hiring, and training all oncoming staff.
• Contribute to a positive work environment by proactively addressing conflicts among team members.
• Mentor Junior chefs through ongoing coaching sessions focused on skill development.
• Consistently keep up with standardization of organization, guidelines, and quality while adapting to everchanging needs of the business

MANAGER/SUPERVISOR (JUNE 2022-OCTOBER 2022)

• Oversaw dinner operations of White Limozeen, ensuring smooth workflow.
• Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
• Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
• Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
• Consistently troubleshoot inconsistencies in production and cooking.
• Proactively learned new cooking and administrative techniques to keep broadening overall skill.

LINE COOK(MARCH 2022-JUNE 2022)

• Set up and prepared cooking supplies on garde manger during brunch and/or dinner.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure
• As an expo, Mastered knowledge of menu offerings, providing accurate information to servers as needed.
• Demonstrated adaptability by quickly adjusting to changes in menu items or special requests from guests.
• Handled high-pressure situations gracefully under stress, ensuring all orders were completed accurately and efficiently.

CASHIER

• Processed both cash and card purchases and returns.
• Assisted customers by answering questions and fulfilling requests.
• Performed store opening, closing, and shift-change actions and kept accurate shift-change logs.

SHIFT LEAD

• Scheduled breaks for team members, promoting a fair work environment while maximizing coverage during peak hours.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Worked different stations to provide optimal coverage and meet production goals.

FRYER AND PLANCHA

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

DISHWASHER

• We know this one.