John Aldrin Corpuz

Breakfast Chef

• Prepared a wide range of breakfast items such as omelettes, pancakes, toast, French toast, burgers and eggs.
• Monitored stock levels of ingredients and other necessary items to ensure timely restocking when needed.
• Plated meals according to presentation guidelines established by restaurant management.

Larder Chef

• Organized and prepared food items according to recipes, including cutting, slicing, chopping, dicing and marinating.
• Prepared salads, appetizers, hot and cold dishes and desserts for service.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Grill Chef

• Grilled and prepared a variety of meats, fish, vegetables, and other items to order according to customer specifications.
• Adhered strictly to established portion control procedures when preparing meals for customers.
• Monitored grill area to ensure safe and sanitary conditions were maintained at all times.
• Operated various kitchen equipment such as grills, fryers, ovens, stoves safely and efficiently.
• Prepared sauces, dressings, marinades, gravies, and glazes for food items.

Garnish Chef

• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Prepared high-quality dishes according to established recipes.

Larder Chef

• Prepared salads, appetizers, cold dishes and desserts for service.
• Ensured that all food served was of the highest quality, freshness and taste.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Pasta Chef

• Adjusted seasonings of sauces used in different pasta dishes according to customer preferences.
• Prepared and cooked pasta dishes according to recipes, ensuring proper portion size and quality of food.

Pizza Chef

• Checked ingredients for freshness before using them to make pizza toppings.
• Stocked refrigerators with prepared ingredients such as cheese, vegetables, meats.
• Mixed doughs according to specific recipes and techniques.
• Operated commercial kitchen appliances such as mixers, grinders, slicers and ovens safely.
• Prepared dough for pizzas, including kneading and rolling out the dough.
• Decorated pizzas with various toppings as directed by customers' orders.
• Cooked pizzas in ovens according to specified times and temperatures.