Miguel Borbolla

Develop and design menus using seasonal products and local ingredients.

Lead a kitchen team of 10 staff, overseeing food preparation and services.

Train an mentor junior chefs fostering a productive work environment.

Monitored ingredients stock, and coordinating suppliers and inventory.

Preparing high - quality dishes in alignment with restaurants standards.

Maintaining kitchen cleanliness and food safety protocols.

• Prepped daily menu items to quickly deliver upon request.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Oversaw cleanliness of each station in kitchen.
• Planned and directed high-volume food preparation in fast-paced environment.

• Assisted in training new team members on proper sauce-making techniques and best practices within the kitchen environment.
• Achieved consistent, high-quality sauce production by maintaining a clean and organized work environment at all times.
• Maintained high-quality sauce production through consistent adherence to established recipes and guidelines.
• Actively participated in ongoing professional development opportunities such as workshops or conferences focusing on advances in the culinary field specific to sauces.

• Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
• Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
• Sorted and organized files, spreadsheets, and reports.
• Gained hands-on experience in various software programs, increasing proficiency and expanding technical skill set.