Reiamir Rivera

• Prepared high-quality meals following standardized recipes and presentation guidelines.
• Operated kitchen equipment safely, ensuring compliance with health regulations.
• Collaborated with team members to maintain efficient kitchen workflow during peak hours.
• Assisted in inventory management, tracking supplies, and minimizing waste.
• Implemented food safety practices to uphold cleanliness and sanitation standards.
• Trained new staff on kitchen procedures and proper handling techniques.
• Adapted quickly to changing menus and special dietary requests from guests.
• Contributed to menu development by providing feedback on seasonal ingredients and trends.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• 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.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

Executed line, prep, and grill cooking tasks to meet company specifications.

• Oversaw daily kitchen operations, ensuring compliance with health and safety standards.
• Trained and mentored kitchen staff in cooking techniques and food preparation methods.
• Managed inventory, monitored stock levels, and ordered supplies to maintain optimum efficiency.
• Developed and implemented new menu items to enhance customer satisfaction and increase sales.
• Collaborated with front-of-house staff to ensure seamless service and address customer feedback promptly.
• Conducted regular quality control checks on food presentation and taste consistency.
• Enforced sanitation practices, leading to improved cleanliness ratings from health inspections.
• Streamlined kitchen processes, reducing waste while improving overall productivity during peak hours.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Prepared high-quality food items following standardized recipes and presentation guidelines.
• Maintained cleanliness and organization of kitchen workstations, ensuring compliance with health and safety regulations.
• Assisted in inventory management by tracking supplies and notifying management of shortages.
• Collaborated with team members to ensure timely food service during peak hours.
• Operated kitchen equipment safely, including grills, fryers, and ovens, to produce consistent dishes.
• Implemented efficient prep techniques to streamline meal preparation processes and reduce wait times.
• Participated in staff training sessions to enhance culinary skills and improve kitchen operations.
• Contributed to menu development by suggesting new dishes based on seasonal ingredients and customer feedback.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.

• Prepared and cooked a variety of authentic dishes to meet menu standards.
• Maintained cleanliness and organization in kitchen areas, adhering to safety regulations.
• Assisted in inventory management by restocking ingredients and supplies efficiently.
• Collaborated with team members to ensure timely meal service during peak hours.
• Adapted quickly to new recipes and cooking techniques as required by menu changes.
• Monitored food quality and presentation to ensure customer satisfaction consistently.
• Supported training of new kitchen staff on proper food handling procedures and equipment use.
• Implemented process improvements that enhanced kitchen workflow and reduced waste effectively.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.