Camila Ruschel

• Maintained well-organized mise en place* to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Placed orders to restock items before supplies ran out.
• Complied with portion and serving sizes as per restaurant standards.
• Sanitized all counters properly to prevent food-borne illness.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Monitoring quality of dishes.
• Explaining and implementing hygiene regulations.
• Discussing food issues with managers, kitchen and waiting staff.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Rotated through all prep stations to learn different techniques.
• Seasoned and marinated cuts of meat, poultry and fish.
• Maintained well-organized mise en place* to keep work consistent.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
• Kept stations clean by wiping down counters.
• Measured high demand spices and commonly used ingredients for stations.
• Preparing,cooking and seasoning food.

• Maintained well-organized mise en place* to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Complied with portion and serving sizes as per restaurant standards.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Cleaned kitchen counters, refrigerators and freezers.
• Rotated through all prep stations to learn different techniques.
• Seasoned and marinated cuts of meat, poultry and fish.
• Maintained well-organized mise en place* to keep work consistent.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Preparing,cooking and seasoning food.
• Kept stations clean by wiping down counters.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Cleaned kitchen counters, refrigerators and freezers.
• Seasoned and marinated cuts of meat, poultry and fish.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Planned and directed high-volume food preparation in fast-paced environment.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
• Prepped daily menu items to quickly serve and sell.
• Preparing, building and packing caterings orders.

• Maintained well-organized mise en place* to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Placed orders to restock items before supplies ran out.
• Complied with portion and serving sizes as per restaurant standards.
• Sanitized all counters properly to prevent food-borne illness.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Discussing food issues with managers, kitchen and waiting staff.

• Maintained well-organized mise en place* to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.
• Complied with portion and serving sizes as per restaurant standards.
• Sanitized all counters properly to prevent food-borne illness.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Explaining and implementing hygiene regulations.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Discussing food issues with managers, kitchen and waiting staff.
• Collaborated with staff members to create meals for large banquets.

*Mise en place: according to the Cambridge Dictionary “mise en place” means: “The preparation of the food and equipment you will need before you start cooking, especially in a restaurant kitchen.”