VICTOR REYNOSO

• Plated and presented all dishes to match established restaurant standards.
• 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.
• Boosted employee morale through positive attitude, willingness to assist others when needed.

• 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.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

prep butcher whole animal cured meats pasta from scratch.making sausage sauces, stocs, breads etc