Richard Brito

Coordinates catering staff schedules to ensure all functions are delivered, served and cleared in a timely fashion
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Prepares and serves food at scheduled functions under the supervision of the Catering Director
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May drive a truck to deliver food and beverages to catered functions
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Determines workload requirements from catering orders
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Meets with function group leaders to discuss setup arrangements; addresses last-minute changes and resolves problems
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Interacts with customers and resolves complaints in a service-oriented manner
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Demonstrates complete understanding of menu items
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Instructs staff on work expectations for catered functions
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Helps staff set up rooms to desired specifications
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Assembles and delivers food and supplies to scheduled locations
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Serves food and beverages to guests
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Returns food, beverages, serving equipment and utensils to catering facility
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Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards
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Maintains sanitation and orderliness of all equipment, supplies and utensils
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Ensures proper food preparation by following approved recipes and production standards
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Performs other duties as assigned

• Maintained well-organized mise en place to keep work consistent.
• Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
• Produced up to 3000 pastries, cakes, breads and other desserts each day.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
• Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

• Provided friendly, courteous service to create memorable moments for guests.
• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Prepared dishes for catering events or during high-volume shifts.
• Served appetizers, delivered entrees and refilled beverages for banquet guests.
• Monitored dietary restrictions and served guests with special needs.
• Maintained flexible work schedule to meet event needs.

• Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Plated hot meals and salads in aesthetically pleasing arrangements.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.