Yosefth Guaca

• Line Cook Responsibilities:

* Open the line for service, heat soups and sauces, refill stations, check inventory for service, calibrate kitchen equipment for service, refill ice containers for utensils and food, and prepare batter for the fry station.

* Prepare dishes at different stations such as salads, fryer and pans

* Follow the head chef's guides on the feature menus and new menus changes.

*clean and prepare live seafood for dishes such as live crab and lobster.

* Plating and decorating different types of desserts for service

* Trained new team members on proper meat and vegetable preparation techniques.

* Plated dishes according to restaurant presentation standards before delivering them to customers.

* Do closing stations by rotating food, Count and check the food inventory, making a prep list for the prep team, cleaning stations, and properly turning off kitchen equipment.

• Prep Cook Responsibilities:

* Make kitchen opening, turn on and prepare kitchen equipment

* Do a team meeting before start prep, Reviewing list of team prep for the service, divide and decide with the team who is gonna make veggies,soups,sauces, meat cut, fish cut etc..

*Follow chef instructions on recipes for prep or new changes

*receive food deliveries and organize this one's on the walk-in fridge.

*Label food with Date and description according food safety standards.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Cleaned food preparation areas cooking surfaces, and utensils, Do Opening for the station before shift start,
• Stocked and restocked kitchen supplies as needed
• Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Communicated effectively with other staff members regarding orders and menu changes
• Cooked multiple orders simultaneously during busy periods
• Handle stations on work like buggers,steaks, etc.
• Experience cooking steaks 10.OZ AND 7.OZ, controlling internal temperature in rare, medium rare, well, well done with a safety adding a control of quality
• Cook Some brunch items like bread, french Toast, Eggs.
• Cooking Different way of chicken like Cajun Chicken, Garlic butter Chicken and Forager Chicken
• Cooking different kinds of Burger and ingredients 60Z, 40Z, tuna steaks, Bacon,

• Head Brunch Line cook, I develop activity's like:

*Set-up the line station for service *Preparing backups service *Making preps for service * Cooking food according to recipes and Head chefs guide * Cooking different breakfast dishes such as pasta, carbonara, omelette, meatballs, fried egg, fried potatoes, sausage, bacon, scramble eggs, Poach eggs, toast, French toast, romaine salad, caesar salad, arugula salad

• Line cook Pizza Station:

* Making stretches, dough, and condiments for pizza * Cooking pizza in oven *Cut and finish pizza

• Measured and weighed food items to comply with portion requirements.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Maintained a clean and sanitary work area by adhering to all safety standards.
• Managed inventory levels for perishables ensuring that adequate amounts were available at all times.
• Sliced meats and cheeses for pizza using a variety of specialized knives.
• Prepared ingredients for use in cooking, such as washing, peeling, cutting and seeding vegetables.
• Assembled food orders according to recipes and instructions provided by chefs.
• Dressed, seasoned and garnished appetizers and salads to prepare for food service.
• Completed special orders according to customer dietary needs.
• Desserts Prep and service like ice creams, Gelatto, tiramisu, panacotta, ice cream swandich

• Assisted cooks in preparing ingredients for meals
• Stocked kitchen with necessary supplies such as food, paper goods and cleaning products
• Transported bulk foods from storage to cooking areas
• Unloaded deliveries of food and supplies
• Disposed of garbage according to health code regulations
• Prepared salads, desserts, appetizers and other cold items
• Assisted chefs in plating dishes for presentation
• Acquired new skills to support team and further accommodate customer needs.

• Organized walk-in coolers and freezers
• Prepared salads, desserts, appetizers and other cold items
• Delivered prepared meals to other departments within the facility or catered events outside the facility
• Assisted chefs in plating dishes for presentation
• Unboxed, stored and organized incoming kitchen supplies with every delivery
• Observed food handling and sanitation procedures to safeguard against foodborne illnesses
• Prepared daily menu items in collaboration with head chef and kitchen staff.
• Assisted in inventory management and ordering of kitchen supplies and ingredients.
• Trained new kitchen staff on cooking techniques and safety protocols.
• Assisted Head Chef in preparation of menus for special occasions and events.
• Ensured that all dishes served met company standards regarding presentation, portion size.
• Monitored food budget and purchased supplies according to available funds and expected demand.
• Supervised a team of junior chefs during busy shifts, delegating tasks accordingly.
• Participated in staff training sessions on topics such as health and safety measures, food hygiene practices.
• Monitored stock levels and placed orders to ensure adequate supplies were available.
• Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
• Supported chefs in managing food preparation to achieve precise plating and presentation.
• Acquired new skills to support team and further accommodate customer needs.
• Trained junior kitchen staff on COVID-related hygiene measures: frequent sanitization, distancing, PPE use, and controlled kitchen traffic flow.
• Enforced strict COVID-19 hygiene measures: hand sanitation, mask use, distancing, and temperature checks.
• Reorganized kitchen layout to reduce physical contact between team members.
• Managed kitchen tasks in staggered shifts to reduce staff overlap and maintain distancing.
• Trained team members on emergency safety drills and health screening procedures.