Rafael Cartagena

Responsibilities:

• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Followed recipes and instructions to achieve quality and presentation standards.
• Supported senior chefs with creative meal planning and recipe development.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
• Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.

• Drove automobiles to other dealerships or vendors for pickups and deliveries..
• Protected vehicles from storm damage by removing debris from lot.
• Designed intriguing layout for parking lot of vehicles for sale at dealership.
• Successfully managed multiple locations simultaneously while maintaining consistent quality across all facilities.
• Improved parking efficiency by implementing new management systems and technology.
• Developed comprehensive training programs for staff, resulting in increased job knowledge and improved performance.

• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.