OMAR ARROYOS

Coordinated daily opening workflows to maintain accurate financial accountability, complete scheduled reviews, confirm inventory availability, and ensure money handling processes were followed.

• Performed live cooking presentations at assigned tables, cooked dishes before guests, and kept guest interaction lively and engaging.
• Prepared meats, seafood, poultry, vegetables, and other food items to support daily kitchen operations using appropriate kitchen equipment.
• Assumed Kitchen Manager responsibilities; trained cooks across flat top grill, fry, and wok stations to support consistent prep execution; reviewed cutting techniques, storage labeling, and FIFO procedures for soups, vegetables, meats, seafood, and poultry; monitored workstation cleanliness, inventory records, and order flow to maintain operational readiness.

• Directed line cook supervision to maintain uniform and footwear compliance and support orderly production on line.
• Directed food quality control by monitoring menu execution and service standards across all menu items. Managed line checks and temperature checks for soups, sauces, vegetables, pastas, meats, poultry, and seafood across all stations to maintain consistency and safety. Maintained accurate labeling and dating in station walk-in cooler and freezer areas to strengthen food safety and product rotation standards. Verified incoming deliveries for accuracy and compliance with receiving procedures. Prepared new hires for coverage on pizza, sauté, grill, top fry, and salad stations and coached prep practices using FIFO and swim walk fly.

• Delivered cooking shows and table-side entertainment at assigned tables while keeping customer interaction strong. Managed raw meat prep, including poultry, seafood, and steak trimming, while following first-in, first-out stock rotation. Organized, prepared, and stored produce using first-in, first-out inventory practices. Prepared squash, onions, mushrooms, and carrots for lunch and dinner service.

• Delivered cooking show performances for assigned tables to support positive, respectful guest engagement.
• Prepared a variety of meats, seafood, poultry, vegetables, and other food items for cooking using multiple kitchen tools.
• Managed inventory and received delivery of food produce and kitchen supplies to track cost and ensure adequate levels are maintained. Assisted management in creating schedules for hourly staff and guaranteeing proper overlay for coverage. Oversaw food preparation and inspected quality, ensuring all ingredients are fresh for service.