Yazmin Morales Bravo
FLIK HOSPITALITY GROUP
Queens,NY
1
Certification
17
years of professional experience
Experienced culinary professional. Adept at crafting variety of delicious, high-quality dishes while maintaining clean and organized kitchen. Strong focus on teamwork and adaptability, consistently delivering results in fast-paced environments. Reliable and versatile, skilled in food safety, knife skills, and customer service.
Work History
DELI COOK
7 Months- Prepared cold food items, including sandwiches and wraps, while providing customer service at the deli counter.
- Maintained proper functioning of kitchen equipment to uphold high food preparation standards.
- Maintain food safety standards, making sure the deli display is organized and fully stocked with fresh food.
- Ensured proper functioning of kitchen equipment to maintain high food preparation standards.
- Ensured food safety standards by organizing and fully stocking deli display with fresh items.
- Trained new staff on food preparation techniques and safety protocols.
FOOD SVC (FOH)
2 Years 1 Month- Defined tasks to ensure team accountability.
- Delivered food promptly, accurately, and at the highest quality to guests while maintaining seamless communication between the kitchen and cafeteria manager.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- In the market: maintaining accurate records of store's inventory by tracking incoming and outgoing goods, performing physical counts, identifying discrepancies, and ensuring products are properly stored and accounted for; manage stock levels and reorder items when necessary.
- Promoted a safe environment as a member of the safety committee, identified hazard issues, and fostered a strong safety culture.
- Completed allergy training to understand common allergens. understanding common allergens, preventing cross-contact, identify and disclose ingredients to customers
- responsibility.
COLD FOOD (Salad Bar)
5 Months- Prepare composed salads that visually look appealing and palatable
- Set up station and follow recipes
- Created various salad dressings from scratch using fresh ingredients. and vinaigrette
- Maintained clean and organized station, followed sanitation procedures, and documented temperature logs and production records
- Allergy training: understanding common allergens, preventing cross-contact, identifying and communicating allergen hazards. Highlight the allergic ingredients in each recipe.
- Passionate about learning and committed to continual improvement.
FOOD SERVICE WORKER
4 Months- Inspected and served food and beverages for breakfast, lunch, and dinner to ensure quality and safety.
- Handled packaged and unpackaged foods and beverages, maintaining proper storage and safety protocols.
- Trained new staff on food service protocols and safety standards, enhancing team performance.
- Assisted in inventory management, tracking stock levels and placing orders.
- Maintained detailed shift logs to track operations and activities.
- Keep logs for each shift
DIETARY AIDE
3 Months- Prepared and served nutritious meals according to dietary guidelines and patient preferences.
- Recorded temperatures of meals to ensure food safety and quality.
- Completed training on allergies to prevent life-threatening reactions in patients.
- Dietary restrictions training: health conditions like diabetes, high blood pressure, religious restriction such as kosher food.
- Trained new staff on kitchen operations and safety procedures to enhance teamwork.
- Assisted in maintaining cleanliness and organization of kitchen and dining areas.
- Recorded meal temperatures to ensure food safety and quality.
COOK AND KITCHEN TRAINER
1 Year 4 Months- As a Trainer: Train new employees, ensuring they follow the recipes and procedures for each dish and make sure the safety protocols were follow.
- Trained new staff on cooking techniques and kitchen procedures.
- Mentored junior cooks, fostering skill development and teamwork within the kitchen environment.
- Properly labeling and checking expiration dates
- As a Trainer: Train new employees, ensuring they follow the recipes and procedures for each dish and make sure the safety protocols are followed.
- Set up and stock station with all necessary supplies
- Collaborated with team to streamline meal preparation processes.
- Properly labeling and check expiration dates
LINE COOK, SERVER
7 Months- Prepared high-quality meals in accordance with menu specifications and safety standards.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with kitchen staff to ensure efficient food preparation and service during peak hours.
- Monitored ingredient stock levels and placed orders to maintain inventory.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Assisted in inventory management by monitoring ingredient stock levels and placing orders as needed.
CASHIER
12 Years 1 Month- Greet and assist an average of 250 customers a day
- Greeted and assisted 250 customers daily, enhancing customer experience and satisfaction.
- Issue receipts, refunds, credits, or change due to customers
- Determined pricing for goods and services based on market research and company standards.s
- Resolved customer complaints professionally, leading to improved customer relations and loyalty.
- Delivered exceptional customer service by promptly addressing inquiries and resolving issues, fostering positive customer interactions.
- Establish or identify price of goods, service
- Monitored inventory levels of supplies necessary for daily operations.
- Handled customer complaints professionally, strengthening customer relations and loyalty.
COOK
3 Months- Prepared and cooked a variety of meals to meet customer preferences and dietary requirements.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Maintained cleanliness and organization in kitchen areas, adhering to health and safety standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Hospitality Management B.T
Associate - Food Service Management
Skills
Food preparation
Attention to detail
Customer service
Team player
Excellent work ethic
Bilingual English and Spanish
Certification
- Qualifying Certificate in Food Protection-NYC Health
- Hospitality Human Resources Mgmt. & Supervision
- Controlling Foodservice Costs
Timeline
DELI COOK
FLIK HOSPITALITY GROUP
12.2025 - CurrentRead More
FOOD SVC (FOH)
FLIK HOSPITALITY GROUP
06.2024 - CurrentRead More
COLD FOOD (Salad Bar)
FLIK HOSPITALITY GROUP
01.2024 - 06.2024Read More
FOOD SERVICE WORKER
NEIGHBORHOOD ASSOCIATION
04.2023 - 08.2023Read More
DIETARY AIDE
GOUVERNEUR HOSPITAL
08.2022 - 11.2022Read More
COOK AND KITCHEN TRAINER
REEF KITCHEN
04.2021 - 08.2022Read More
LINE COOK, SERVER
ALL TEAM STAFFING
03.2021 - 10.2021Read More
COOK
MMC DINING
09.2019 - 12.2019Read More
CASHIER
CLASSIC CAR WASH
06.2009 - 07.2021Read More
LaGuardia Community College
Associate from Food Service Management
Read More
New York City College of Technology
Hospitality Management B.T
Read More