Cenie Ortiga Distor

As a Chef at Osso Steak & Ribs, my daily responsibilities include:

• Daily food preparation
• Coordinating with Chefs in a team of five to ten Chefs doing an average of 60-300 pax a day
• Working with the kitchen staff to make stock prepped, cooked, and ready for service
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Cleaning and sanitizing the workstation throughout the day
• Managed the cold section, managed the pass of fry, pans, and grill section
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Placed orders to restock items before supplies ran out.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

• Supported cost control initiatives by monitoring portion sizes and minimizing product waste during preparation stages.
• Assisted in training new hires on proper procedures for the larder station, ensuring consistency across shifts.
• Demonstrated versatility in supporting other kitchen stations when needed, showcasing strong teamwork abilities.
• Strengthened communication between front-of-house staff and kitchen team, resulting in smoother operations during peak times.