WILLIAM Weinert GONZALEZ

I have received training by a classically trained executive chef. show self motivation towards learning new techniques in the kitchen. When I make new food or recipes I haven’t done I show enthusiasm when completed. I am a responsible and hard working person. Mature team player and adaptable to all challenging situations. I am able to work well in a team environment as well as using own initiative. Work well under pressure and adhere to strict deadlines. I have knowledge on FSD and USDA regulations and requirements. I’d say my management style is participative. I feel it helps empower employees to reach the goals of the organization. Leadership skills You need to be humble, respectful, and appreciative. Show your team that you are a role model and a mentor who walks the walk and leads by action. The best leaders Ive worked with all had somethings in common. Communication skills Emphasize their ability to clearly and concisely convey instructions, provide constructive feedback, actively listen in a fast-paced environment, and build strong relationships with their team. Clear and concise direction-giving Active listening Adaptable communication Positive reinforcement Building relationships My team work skills are as listed Leading by example Communicating Conveying ideas, changes, and feedback to the kitchen team and restaurant management. Listening : Actively seek suggestions from team members and consider their input. Giving feedback: Provide constructive criticism to help team members grow. Managing conflicts: Handle conflicts discreetly and professionally to keep team morale high. Creating a collaborative environment: Celebrate collaboration in a positive way to embed its importance in the kitchens culture. Building trust: Trust in the skills and capabilities of teammates fosters a sense of confidence. Showing respect: Recognize and respect each persons contribution, regardless of their position Id say my cooking style is creole. A fusion of French, Spanish, African, and Native American flavors and techniques, with a focus on fresh seafood, rice, and spicy seasonings. What I look for in kitchen staff. I look for a kitchen team with strong culinary skills, a commitment to food safety, excellent leadership qualities, creativity, strong work ethic, adaptability, attention to detail, good communication skills, and the ability to work effectively under pressure in a fast-paced environment; essentially, a team that can execute high-quality dishes consistently while maintaining a positive and efficient kitchen operation. Qualities I look for. Culinary Expertise

• Food manager certification
• Food Handler Certification
• ServSafe proctor
• Food Safety Certification
• Driver's License