Alson Cerejo

• Lead and mentor junior chefs, demi chefs, and
  commis, promoting skill development and kitchen
  discipline
• Collaborate with Executive and Sous Chefs in menu
  design, incorporating seasonal ingredients and
  Japanese-Peruvian fusion concepts.
• Trained kitchen staff to perform various preparation
  tasks under pressure.
• Participated in food tastings and taste tests.
• Utilized culinary techniques to create visually
  appealing dishes.

• Supervise day-to-day kitchen operations across hot, cold, tempura, and grill sections, ensuring consistent execution of Nobu’s culinary standards.

• Maintain strict hygiene, sanitation, and HACCP standards across all food preparation and storage areas.

• Manage mise en place and ensure readiness for high-volume dinner service, private events, and VIP dining.

• Participate in food-tasting panels and assist in the launch of new menu items and promotional offerings.

• Managed garde manger, fish, meat, and entremetier sections of the kitchen, ensuring all dishes are prepared and presented according to recipes and standards
• Supervised and trained junior kitchen staff, delegating tasks and providing guidance as needed
• Maintain cleanliness and organization in the kitchen, including proper storage of food items and regular cleaning of workstations
• Assisted in menu planning and development, offering creative input and suggestions for new dishes
• Ensured compliance with health and safety regulations, including proper handling of food and equipment

• Prepared and cooked food according to recipes and quality standards
• Assisted in menu planning and development
• Supervised and coordinated activities of cooks and other kitchen staff
• Maintained a clean and organized work area
• Ensured compliance with food safety and sanitation regulations

• In charge of the kitchen in the absence of the executive chef
• Aware of all menu items, their recipes, methods of production, and presentation standards
• Excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Worked on the meat station and oversaw the production of sauces and other prep for service
• Assisted in other areas of the kitchen when required
• Ensured that recipe cards, production schedules, plating guides, and photographs were current and posted
• Reviewed sales and food costs with the Executive Chef and the owner to ensure that the restaurant is meeting budgeted costs

• Cooperated with Chef de cuisine and sous chef to develop recipes for enticing meals to serve up to 700 diners at banquets and all-day dining restaurants and outdoor events
• Before each shift, check the freezer and refrigerator for temperature levels and to ensure proper functioning
• Accommodated customers' food allergies and gluten intolerance by preparing requested orders and/or special orders for food items not always on the menu
• Every week, conducted an inventory count and ordered items to keep supplies sufficient

• Prepared and cooked menu items such as dressings, sauces, appetizers, sides, and entrees
• Preped, washed, and chopped meal components for larger dishes
• Plated meals according to the instructions of the executive chef
• Restocked kitchen items
• Washed and sanitized vegetables, fruits, and lettuce for the service

• Prepared ingredients and assisted with cooking tasks under the direction of senior chefs
• Followed recipes and portion guidelines to ensure consistency in food quality
• Maintained cleanliness and organization of workstations and kitchen equipment
• Assisted in receiving and storing food supplies in compliance with food safety regulations
• Collaborated with team members to ensure efficient workflow and timely service delivery

• Maximized efficiency by keeping all customer areas and food preparation areas clean and organized
• In charge of operating and maintaining all cleaning equipment, tools, dishwasher, handwashing stations, pot-scrubbing stations, and trash compactor
• Avoided injuries by operating all kitchen equipment safely
• Helped the senior chefs for closing the line