Uilberto Restrepo

Daily prepared and prepped orders for the day to go out for parties and lunches.

Made sure all orders were correct before leaving for destinations.

Made list of food orders that needed to be purchased for next days orders.

Over saw the kitchen employees and made sure all jobs were being completed.

• Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
• Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
• Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
• Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
• Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
• Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
• Conducted regular equipment maintenance checks, identifying potential issues early to minimize downtime during peak hours.
• Plated and presented all dishes to match established restaurant standards.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Monitored food inventory and supplies to prevent waste.
• Supervised food presentation and plating to enhance visual appeal.