Leonard Quezada

• Collaborate with the Executive Chef in menu planning, recipe development, and culinary innovation

• Assume a leadership role in the kitchen, overseeing day-to-day operations and ensuring seamless service

• Supervise and mentor kitchen staff, fostering a culture of creativity, excellence, and teamwork

• Manage food preparation, cooking, and presentation to meet and exceed quality standards

• Monitor kitchen inventory, control costs, and facilitate efficient ordering of supplies

• Ensure strict adherence to health and safety regulations, sanitation standards, and food hygiene

• Assist in developing and implementing kitchen policies and procedures

• Actively contribute to maintaining a positive and productive kitchen environment

• Responsible for creating a standard weekly menu for patients based on instructions from a nutritionist.

• Assisted in creating and preparing meals for patients with special needs.

• Supervised kitchen staff to make sure that the kitchen was always clean.

• Maintain inventory and records of food, supplies and equipment

• May set up and oversee buffets

• May clean kitchen and work area

• May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

• May hire and train kitchen staff.

· Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff

· Ensure efficient, cost-effective operation and profitability of food production

· Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

· Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

· Assume the role as Executive Chef in his or her absence

· Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

· Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

· Assure kitchen personnel is trained in best cleanliness and sanitation practices

• Works with the airline operations representative to plan the menus for each flight. Various meals are required to serve first-class, business and coach travelers. Specific dietary requests are reviewed and placed in the order.

• Responsible for Menus for breakfast, lunch, dinner and snacks are required for flights 24 hours a day. Overseas flights that last longer than eight hours require that two meals be served on a single flight.

• Ensure that all Hazard Analysis & Critical Control Points (HACCP) are followed. The HACCP are guidelines and procedures of the Food & Drug Administration (FDA) that must be closely followed for food preparation and delivery on all flights. The HACCP procedures for food safety