PEDRO SANCHEZ JIMENEZ

• 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.

Bahador - (818) 402-5245

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Prepared dishes for catering events or during high-volume shifts.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Observed federal and local kitchen safety regulations to prevent food borne illnesses.
• Present food to event guests with strong attention to detail and presentation expertise.
• Created catering menu based upon client specifications, event type, dietary needs and budget.
• Collaborated with staff members to create meals for large banquets.

Kevin Weir - (847) 975-6482

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Verified compliance in preparation of menu items and customer special requests.
• Making sure temperatures of product are right in order to serve best quality on food items.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

Weynitu Bayou - (818) 834 -0031

• Taking control of breakfast service and ensure guest receive a truly delicious and memorable breakfast.
• Would make omelets and make them look presentable for costumer presentation.
• Develops plans for menu and daily specials, creating prep list for kitchen crew.
• Developed and cooked memorable dishes that brought new customers into establishment.

German Cerbellon - (818) 800-8401

• Transitioned between breakfast and lunch service.
• Verified proper portion sizes and consistently attained high food quality standards.
• Prepared items for roasting, sautéing, frying and baking.
• Maintaining budget prices menu.
• Making sure temperatures are in right quality to serve to costumers.
• Slicing beef to serve correct portion.
• Monitored processes to maintain consistency in quality, quantity and presentation