Jhon Corredor

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Managed high-stress situations effectively, maintaining professionalism under pressure while resolving disputes or conflicts.
• Resolved customer complaints with empathy, resulting in increased loyalty and repeat business.
• Handled escalated calls efficiently, finding satisfactory resolutions for both customers and the company alike.
• Responded to customer requests for products, services, and company information.
• Trained new personnel regarding company operations, policies and services.

In my role within the development area, I was responsible for designing, selling, and standardizing menus and gastronomic projects for the company. My main responsibility involved auditing, supporting, and training production staff on new recipes implemented after they were sold to clients.

I also collaborated closely with local and international chefs to standardize and prepare dishes, and I conducted sensory evaluations of ingredients from various suppliers. Additionally, I participated in high-end culinary events for major national and international clients, showcasing our projects and building client relationships.

• At the restaurant, I developed skills across various kitchen stations including salads, fryer, flat-top, and grill. I had the opportunity to lead kitchen operations on several occasions and collaborated closely with the sous chef in menu development. I was also part of the team responsible for quality control in storage, receiving, and organizing raw materials from suppliers.
  
  I gained valuable experience as an assistant chef at various events and banquets, organizing and managing food stations, coordinating order-taking, and overseeing the organization of preparation areas for smooth service during peak times.