Enrique Ruvalcaba

• Collaborated with team members to ensure smooth operations during peak service hours.
• Maintained open lines of communication with the executive chef, offering suggestions to improve kitchen operations and streamline processes.
• Earned a reputation for reliability and commitment to quality through consistent punctuality, strong work ethic, and dedication to the craft of cooking.
• Helped maintain streamlined kitchen workflow through effective communication with fellow cooks and front-of-house staff.
• Reduced food waste by accurately portioning ingredients and monitoring inventory levels for freshness.
• Increased customer satisfaction with timely preparation and presentation of appetizing broiler dishes.
• Ensured food safety by maintaining high standards of cleanliness, organization, and storage in all work areas.

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.

Executed traditional Chinese recipes.

Maintained exceptional food control standards.