Sage Loaiza

BOH Line Cook

Wolfgang Puck

08.2021 - Current

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Checked food temperature regularly to verify proper cooking and safety.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Plated and presented all dishes to match established restaurant standards.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Produced adequate amounts of mise en place to make meal preparation easier.
Prepared and cooked full course meals based on restaurant recipes and specifications.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Kept kitchen clean and organized by performing daily maintenance tasks.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Followed health, safety and sanitation guidelines while preparing and serving food.
Monitored food quality and presentation to maintain high standards.
Maintained smooth and timely operations in preparation and delivery of meals.
Interacted with guests to obtain feedback on product quality and service levels.
Prepared food items in compliance with recipes and portioning control guidelines.
Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Verified proper portion sizes to consistently attain high food quality standards.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Assisted in developing new menu items to reflect restaurant's style and standards.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed strategies to enhance catering and retail food service revenue and productivity goals.
Managed inventory and ordered food and supplies to maintain adequate stock.
Developed innovative, creative menu items and recipes.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Grilled meats and seafood to customer specifications.