Diego FLOREZ

• Trained kitchen staff to perform various preparation tasks under pressure.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Set up and broke down kitchen for service.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Utilized culinary techniques to create visually appealing dishes.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Disciplined and dedicated to meeting high-quality standards.
• Self-motivated, with a strong sense of personal responsibility.
• Paid attention to detail while completing assignments.
• Resolved problems, improved operations and provided exceptional service.
• Monitored food production to verify quality and consistency.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Coordinated with team members to prepare orders on time.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Evaluated food products to verify freshness and quality.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Identified issues, analyzed information and provided solutions to problems.
• Worked effectively in fast-paced environments.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Demonstrated a high level of initiative and creativity while tackling difficult tasks.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.

School Placement

Supporting Events Kitchen, Room Service Kitchen and Patisserie Kitchen through Academia Commercial Cookery College

• Worked effectively in fast-paced environments.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
• Managed time to juggle multiple tasks simultaneously with ease.
• Assisted chefs in food preparation tasks, resulting in timely meal service.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Followed food safety practices and sanitation guidelines.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Followed recipes and chef instructions to prepare food correctly.
• Reduced cross-contamination risks by strictly adhering to sanitation protocols when handling allergens.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Skilled at working independently and collaboratively in a team environment.
• Utilized knife skills to expertly chop, slice, and dice ingredients as needed for recipes.
• Maintained composure and work quality while under stress.
• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
• Collaborated with team members to ensure smooth workflow during peak hours.

• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.