Bruno Rosa

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
• Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Bulk Food
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.

• Catering for over 300 people
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.

• Enforced food safety regulations and best practices across all kitchen staff
• Festival and Parties for over 500 people.
• Led day-to-day operations, consistently improving quality, standards and customer expectations
• Delegated tasks to kitchen staff to improve order flow
• Communicated well with wait staff and front of house
• Modified standard recipes to accommodate customer allergies and dietary restrictions
• Prepared meals within acceptable time limits and quality standards.

• Catering for a range of 30 to 500 people,providing food,deserts and salad
• Promoted team efficiency by using downtime to restock supplies and clean surfaces, equipment, and floors
• Stored food in designated containers, rotated inventory to reduce spoilage, and noted purchasing needs for supervisor review
• Prioritized orders to maintain efficiency and synchronize timely delivery of guest orders
• Maintained and recorded proper food temperatures following established policy
• Operated kitchen equipment safely to comply with OSHA regulations
• Stored food in designated containers and rotated inventory to maximize freshness.

• Part of the team that was responsible for cooking a large amount of food for caterings and restaurants
• Readied ingredients in advance to expedite on-demand

orders and recipes

• Maintained and recorded proper food temperatures following established policy
• Operated kitchen equipment safely to comply with OSHA regulations
• Cross-trained to fill in for absent team members and cover kitchen needs
• Operated griddle to melt, toast or fry different items
• Restocked ingredients and supplies at kitchen stations in between rush periods
• Prepared multiple items simultaneously and coordinated cooking to deliver fresh, complete orders
• Supported large scale operations with fast, accurate cooking work.

• Operated kitchen equipment while observing safety guidelines and proper operating procedures
• Prepared meals according to standard recipes and techniques for food preparation and presentation
• Cleaned and sanitized kitchen equipment, surfaces and work areas to meet company and regulatory standards
• Washed, peeled and cut various vegetables and fruits to prepare for cooking or serving
• Received incoming shipments and compared items and paperwork to verify order accuracy
• Rotated supply inventory to move oldest product, reduce waste and foster continuous quality
• Helped kitchen staff meet customer needs with food preparation
• Mixed ingredients and prepared special dressings and sauces for cooks
• Assisted servers to move food out of kitchen quickly.