Enrique Morales

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Cooked for large groups of people and managing various types of food for large events.
• Crafted exciting catering options for clients.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.

• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Trained new bartenders on drink recipes, mixing techniques, and customer service skills to enhance overall performance.
• Resolved customer complaints promptly and professionally, preserving the establishment''s reputation for excellent service.
• Closed out cash register and prepared cashier report at close of business.
• Maintained a clean and organized workspace, adhering to strict hygiene standards for the health and safety of customers.
• Managed inventory efficiently, reducing waste and maintaining optimal stock levels for peak periods.
• Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.

• Planned and directed high-volume food preparation in fast-paced environment.
• Produced and created menu offerings.
• Worked behind the bar and managed bar inventory, suppliers and ordering.
• Trained kitchen and bar staff.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen and bar.
• Prepared a variety of dishes specializing in seafood and meat.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Referral. Jorge de la Rosa (Executive Chef)

chef.bajatropical@gmail.com

Cell +52 443 169 1484

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Focused on bread, dessert and pastry making.
• Transitioned between breakfast and lunch service.

Referral. Jorge de la Rosa (Executive Chef)

chef.bajatropical@gmail.com

Cell +52 443 169 1484

• Created special drink and cocktail menu items for seasonal offerings.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Followed strict recipes and drink measurements to minimize product used.
• Trained bar staff on prep procedures, efficiency and techniques.
• Created special drink and cocktail menu items for seasonal offerings.
• Served high customer volumes during special events, nights and weekends.