MADELYN HERNANDEZ GARCIA

• Cleaned and sanitised work areas, equipment and utensils.

• Prepared ingredients for cooking, including portioning, chopping, and storing food before use.

• Monitored food stock and placed orders with suppliers when necessary.

• Cooked menu items in cooperation with the rest of the kitchen staff.

• Ensured proper food storage procedures were followed to maintain quality standards.

• Checked all dishes before they left the kitchen to ensure that they met quality standards.

• Maintained a high level of cleanliness and organization in the kitchen area at all times.

• Followed established health and safety guidelines while preparing meals.

• Ensured compliance with all local health codes regarding sanitation and hygiene practices.

• Kept accurate records of inventory levels and adjusted purchasing accordingly.

• Trained new line cooks on proper techniques for preparation of dishes.

• Regularly checked temperature of freezers and refrigerators to ensure food safety requirements were being met.

•Performed daily maintenance tasks such as cleaning ovens, grills, stoves, fryers.

• Inspected supplies, equipment, or work areas to ensure conformance to established standards.

• Communicated effectively with other kitchen personnel to coordinate meal preparation activities.

• Managed multiple tasks simultaneously while maintaining speed and accuracy in production.

• 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.

• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.

• Trained new chefs on proper cooking techniques and menu items.

•Maintained a clean work environment by adhering to sanitation policies and procedures.

• Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.

• Supervised team members during meal service to ensure accuracy of orders.

• Prepared high-quality dishes according to established recipes.

•Stored foods correctly using correct storage containers and labelling systems.

• Inspected kitchen equipment for cleanliness and functionality prior to use.

• Adjusted seasonings of dishes according to customers' tastes.

• Monitored quality, presentation and quantities of plated food across line.

• Exercised portion control for items served, eliminating waste.

• Supervised and trained kitchen staff to ensure quality standards of food

production.

• Organized the daily mise en place in order to prepare meals efficiently.

• Maintained accurate records of stock levels, ordering new ingredients when needed.

• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.

• Monitored food preparation techniques to ensure that high-quality products were served consistently.

•Ensured that all necessary equipment was available and properly functioning before service began.

• Adhered to health and safety regulations while preparing food items in the kitchen area.

• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.

• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.

• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.

• Checked finished plates before they were served to guests, making sure all components met quality standards.

• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.

• Prepared a variety of sauces from scratch according to recipes or customer requests.

• Responded quickly and efficiently to any customer complaints regarding food quality or service.

• Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.

• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.

• Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift

Prepared, cooked and served meals according to recipes and menus.

• Assisted in ordering food supplies and maintaining inventories of ingredients.

• Operated kitchen equipment such as mixers, blenders, slicers, ovens, grills and fryers.

• Organized workstations with necessary ingredients and cooking equipment.

• Maintained cleanliness and hygiene standards in the kitchen area.

• Helped experienced chefs prepare dishes for customers.

• Took direction from head chef on menu items and preparation techniques.

• Trained in proper food handling procedures while adhering to health codes.

• Kept up with current culinary trends by researching new recipes online.

• Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products.

• Plated dishes according to instructions provided by head chef or sous chef.

• Monitored stock levels of ingredients to ensure availability for service periods.

• Maintained a safe working environment by adhering to safety protocols at all times.

• Inspected incoming shipments for freshness or damage before accepting them into the facility.

• Ensured proper storage of perishables in walk-in refrigerators, freezers, and dry storage areas.

• Adhered to all health department regulations regarding food handling and sanitation practices.

• Clean and sanitize work areas, equipment, utensils, dishes, or silverware.

• Prepare a variety of foods, such as meats, vegetables, desserts, according to customers'orders or supervisors' instructions, following approved procedures.

• Take and record temperature of food and food storage areas such as refrigerators and freezers.

• Inform supervisors when equipment is not working properly and when food and

• supplies are getting low, and order needed items.

• Prepared, cooked and served meals according to recipes and menus.

• Organize workstations with necessary ingredients and cooking equipment.

• Plated dishes according to instructions provided

• Assisted in preparing and cooking a variety of dishes for menu items, including entrees soups, salads, and mains.

• Reviewed recipes to determine the quality of ingredients needed for each dish.

• Ensured that all food items were prepared according to health regulations and standards.

• Maintained cleanliness and organization of kitchen equipment and utensils.

• Monitored stock levels of ingredients used in daily preparation of meals.

• Communicated with suppliers regarding orders of fresh produce and other items as needed.

• Inspected presentation of dishes before they are served to customers.

• Checked temperatures of cooked foods with thermometers to make sure they meet safety requirements.

• Adjusted seasonings to achieve desired flavor profile for various dishes.

• Stored food properly to maintain its freshness and prevent spoilage.