Arturo Rios

trained two days
started working on the third day
currently serving around 130-150 patients
shift starts at 5:00
I get there at 4:50
soon as I walk in preheat the oven and start prepping and setting up disposable food trays for patients on table while cooking.
prep like marinating protein/ slicing or precooking - with proper procedures such as cooling and storage pasta soups or salads with correct labeling and fifo.
Prepares food according to the assigned weekly menu and diets.
load and unload food carts and serves trays.
timed routine- food goes out at 7:30 am and 11:30
assisting team with the cafeteria
helps with dishes

Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen. I dont like to waste food.

• Practiced sanitation procedures by maintaining clean and neat work area and leaving the house at 5;40 AVOIDING TRAFFIC start working at 7 am
• always arriving early and putting the JACK M. and Produce order away 40 mins and no more.
• 7:40 am already checking what was left rom last night sales making a list- as a baker .
• backing molten chocolate cake- while doing the mix and melting the chocolate with sugar and butter i would marinate and tray the chicken wings within 15 mins
• ready to bake and wait mins to portion the molten cake mix onto disposable cup cakes then get back to the chicken and cook it at 350 degrees.
• roasting and cutting of corn handling it on a presentable form to the line cooks
• My station would be fully restoked BY 11:00 when the restaurant opened.

WITH TIME THE STATION BECAME EASY AND I WAS MOVED TO BUTCHER-CUT STATION WITHIN ONE MONTH.

• HERE I PREPARED diced and sliced chicken portioned out in 5 and 8 oz
• a total of 150 bags per item- a 300 total sliced cut and portioned at the standards and sizes of the recipes and specifications.
• my daily list consisted of 14 items
• this included freezing and defrosting chicken, meat, fish and shrimp
• constantly sanitzing and monitoring protein temperature-recording as well
• and submiting the production list at the end of the day labeling all the items.
• sweep and map kitchen floors
• AND TAKE PRIDE REPONSABILITY in my work each day to make things better than they were yesterday the day before or after.

• fully Vaccinated
• fire class taken
• Cross trained on 3 positions-scheduled randomly 5 days a week-COOK-DIET AID- DIET ASSITANT.
• made a folder myself and took notes of everything as much as i could in order to learn- given 2 days on each station to train.
• showed up on time never late or absent like on the other past jobs.
• starting at 5 am 6 aM AND 10 AM
• I would cook by checking the patients recipes according to the diet prescribed and bake a few items and cook aswell for the cafeteria
• washing dishes and pots
• serving tray line at specific times
• use of the grill and oven safely and efficiently while using blender and dicing cutting vegetables.
• ensuring food was presentable and tasted good.
• knowledge of meat slicer machine.
• learned to send emails and upload data-of new patients diets

to the system- and removing discharged patients files of the diet patients files and saving up on the system.

• stocking,fifo labeling of the SYSCO and Produce order
• mopping and sweeping of the floors and sanitation of dishwasher machine.
• properly handling answering of the phone and restocking patients supplements.
• trained new comers-employees
• and provided them with routines I made myself based on the way i worked and timed my duties during my shift.
• Hospital- Outsourced and i left.

• Bar STATION
• prep work for every shift
• washing and cutting lemons,limes and fruits and vegetables
• fast peeling and knife skills learned-acquired at this job.
• mainting station clean and sanitated and orgsnized while working fast and safe.
• worked with an industrial juice extractor and juice sunkist orange squeezer.
• at least 3 buckets of 22 lime and 2 22 0z qts produced in 2hrs lemons cut and squeezed 100% juice
• packing-bottling green mix juices and extracted orgsnic orange juice.
• Prep STATION
• slicing and dicing in a very high volume
• tomatoes, onions, yams,squash, kale,spinach,fruits,
• peeling potatoes, mangos 4 22qts of each item
• 30 mins peeling 3 boxes of potatoes 10 mins per box and 15 mins chopping evrerything.
• Preparation of the MASA-corn for the TORTILLAS AND TAMALES
• learned how to make MASA the old Mexican way trough know as mixtamal when boiling corn with CAL- CALCIUM HYDROXIDE.
• Then grinding on a big metal industrial machine that contined to stones made of volcanic stone
• the procedures of making MASA consist of different timmed steps all while i was doing it i would making dressings at the same time meaning that Im cross trained-multitasker.
• Learned to prepare vegan dressings cashew based and Mexican vegan Pozole.
• Gracias MAdre provided me wtih skills and people that formed the fundamentals of efficency and acountability on myself as prepcook.
• Chef CHandra encouraged me to move up to the line after all the years i ahd worked there so I did and learned the salad station
• left the job due to covid 19- quarentine.

• Answered customer questions and provided store information.
• handed orders at the register and uber eats delivery food app orders
• prepared caterings and events strongly on the grill and marinating protein
• slicing beef straight of the fire while being roasted with a knive
• always delivering presentation and quality on each plate served.
• washing dishes
• sweep and mop
• restoking and organizing delivery order
• quickly moved up to team lead despite working part time
• at this period I had another job and attending school
• assisted and passed Health inspection more than 4 times.
• the location was a fast food chain on the WEST HOLLYWOOD area that disappeared after the covid 19 initiation.

• FIFO
• making of a 18 list item for the prep station writing and completing by the end of the shift
• list would not take more than 8 minutes to get done and then set up work station with knife bad, cutting board, san-bucket labels and markers .
• portioning by and and with scale the right weights, lbs and oz.
• experience portioning and with measurements i do not require much from the scale- hands weight by default and can be proved with a scale.
• Cooked multiple orders simultaneously during busy periods.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
• Kept dishware, glasses and utensils ready for customer needs by quickly scraping, washing and restacking items.
• Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
• Operated and maintained dishwasher, handwash stations, pot-scrubbing station and trash compactor.
• Organized and labeled stock of ingredients to maintain needed inventory levels.
• Stocked shelves with new merchandise and checked for outdated or damaged items.
• Lifted materials of varied weights on regular basis.

• Served as lead cook, guiding and assisting training of less experienced cooks.
• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Kept kitchen, cooking utensils and storeroom clean and neat.
• Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
• Cut, chopped and sliced meat and produce to prepare for cooking.
• Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Trained kitchen workers on culinary techniques.
• Followed recipes and procedures to prepare, season and cook food products.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Used computer to store and retrieve data and online orders.
• Generated food production sheets to forecast product and volume requirements based on menu selections.
• Monitored temperatures of prepared food and cold-storage areas.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Received and stored food and supplies.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Made meals in accordance with company standards and requirements.

• learned too cook on the grill and turning-multi tasking to cook several items fast and carefully delivering the protein and tortillas to the steam tables without running out of food and not exceeding it .
• avoiding waste of food
• Cooked multiple orders simultaneously during busy periods.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Took orders, prepared foods and processed payments in full-service establishment.
• Kept customer and food preparation areas clean and well-organized.
• Completed opening, closing and shift change tasks by following company guidelines.
• Restocked workstation with supplies and communicated out-of-stock items to management.
• Reviewed contents on food trays to check complete order.
• Boosted customer satisfaction by quickly addressing and resolving complaints with food or service.
• Boosted customer satisfaction levels by going extra mile to personalize service for each customer.