Perez Segura

• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
• Disciplined and dedicated to meeting high-quality standards.
• Trained and managed kitchen personnel and supervised all related culinary activity.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Mentored kitchen staff at all levels to prepare each for demanding roles.
• Collaborated with staff members to create meals for large banquets.
• Obtained fresh, local ingredients to lower grocery costs.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

•.Helps set up the whole kitchen prior to a restaurant’s opening.
• Sets up a station by bringing all containers of necessary food items to that point in the line.
• Cooks a specific portion of each plated meal as assigned by either the head or sous chef.
• Assists with cutting, marinating and precooking foods.
• Keeps pace with other cooks on the line so that all food is ready for each plate at the same time.
• Steps in to help another line cook who is running behind.
• Assembles dishes and provides garnishment.
• Plates food in an attractive manner to maximize customer enjoyment.
• Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.
• Wraps unused items and stores in proper areas at the end of a shift, and shuts off all equipment at the station.
• Cleans and sanitizes the area with soap and warm water.
• Participates in cleaning the rest of the kitchen before the restaurant closes for the night.

• Have to prepare whatever dish that is asked of them
• Have to cook the dish in the healthiest way possible
• Cook in such a way that there is no wastage of food
• Have to make food for all the family members
• Have to know new preparations that will please the employer
• Have to cater to the all the parties the employer decides to have
• Have to find out recipes if they do not know any particular recipe
  If the employer is suffering from an ailment, the personal chef will prepare special foods that help in the coping with the disease
• Also shop for groceries and ingredients if they are asked by the employer
• Have to inform the employer if the stocks in the kitchen are running low
  Some chefs even clean the kitchens they work in
  They even teach a few recipes to the employer

• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines
• Checked each food item for freshness and provided feedback to kitchen supervisor for removal
• Grilled meats and seafood to customer specifications
• Prepared food items such as meats, poultry and fish for frying purposes
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest
• Stored food in designated containers and storage areas to increase shelf life and prevent spoilage
• Followed all safety requirements for alcohol service and maintained network of available ride services for inebriated customers