Marcos Soberanes

• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
• Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Baked various pastries daily.

• Certified Trainer
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines..
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Managed scheduling for timely and organized lunch breaks.
• Operated cash registers to process payments for goods and services.

• Supervised all kitchen operations, including ordering supplies and equipment maintenance.
• Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
• Organized catering events with a focus on high-quality presentation of dishes served.
• Monitored costs associated with food production and labor expenses to maintain budgetary goals
• Analyzed customer feedback to identify areas of improvement in menus.
• Developed menu layouts and designs to optimize customer experience.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Greeted customers, answered questions and provided general information regarding menu items.
• Kept records of transactions made during shift on daily sales report log sheets.

02/2018 - 04/2020

• Responsible for maintaining the kitchen clean and organized.
• Prepared recipes and baked desserts for quantities up to 2,000 for the Hilton hotels, Disneyland, the Long Beach Aquarium, Fine Dining Restaurants.
• Received and stored food and supplies as well as made sure there was a sanitation standard on a daily basis.
• Used commercial baking and cooking equipment.
• Worked with common cake decorating and baking tools, such as mixers and carving tools.
• Produced frostings and creams for cakes and other edibles.
• Finished baked goods with glazes, icings and other toppings.
• Reviewed expiration dates on items and removed expired products from stock to maintain quality.

• 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.
• Responsible for maintaining the kitchen clean and organized.
• Prepared and cooked food for events ranging from 100-1000
  customers daily.
• Assisted in creating new recipes as well as made sure the sanitation standard was met.
• Worked in the salad, saucier, starch, meat, and in the line station area making sure food was ready on time.
• Learned different cooking methods and recipes for different types of cuisines.