Rodrigo Salgado

• Prepared and cooked high-quality menu items in fast-paced environment.
• Managed kitchen inventory, ensuring freshness and compliance with food safety standards.
• Trained new kitchen staff on cooking techniques and safety protocols.
• Collaborated with front-of-house team to optimize order fulfillment and customer satisfaction.
• Placed orders to restock items before supplies ran out.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.

• Prepared and cooked diverse menu items to meet quality standards.
• Managed kitchen operations, ensuring safety and cleanliness protocols were maintained.
• Assisted in training new staff on cooking techniques and equipment usage.
• Collaborated with team members to optimize workflow during peak hours.

• Led kitchen operations, ensuring timely meal preparation and adherence to quality standards.
• Trained and mentored junior cooks in food safety and culinary techniques.
• Developed new menu items, enhancing customer satisfaction and engagement.

I was helping the kitchen, also helping banquets , doing inventory, rotating food items from walking, making soups , making lunch specials every day,

I was on sautéed station

I was in the kitchen doing daily specials, daily soups,helping banquets, employees meal

I was making pastas , pancakes , eggs , salads

I was making pancakes, omelette, sandwiches