Gina Rubiano

Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Evaluated food products to verify freshness and quality.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Mentored kitchen staff to prepare each for demanding roles.
• Created recipes and prepared advanced dishes.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

• Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Maintained well-organized mise en place to keep work consistent.
• Managed in-store, pick-up orders and catering needs.
• Personalized creations for holidays, weddings, graduations and personal events.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Mentored kitchen staff to prepare each for demanding roles.
• Created recipes and prepared advanced dishes.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Arranged for kitchen equipment maintenance and repair when needed.

• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
• Transitioned between breakfast and lunch service.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Ordered and received products and supplies to stock kitchen areas.
• Met production requirements for banquet and outlet desserts and breakfast pastries.
• Verified proper portion sizes and consistently attained high food quality standards.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
• Safely used kitchen equipment and reduced risk of injuries and burns.