Sofia Hernandez Rangel

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.

• I cut chicken, vegetables, onions and small foods and seafood, Prepare breakfast and lunch
• Keep the kitchen organized, wash the dishes, glasses and cutlery, help other employees when necessary
• Bring food and drinks to the tables
• Remove plates and glasses from tables.

• I do Vacuum and mopping floors, Dusting and buffing furniture, Cleaning under furniture and appliances, Removing cobwebs, Spot-cleaning of walls, doors, and similar surfaces, Wiping door handles, handrails, and other high-touch areas, Cleaning and scrubbing toilets, Cleaning and sanitizing lunchrooms and kitchens, Emptying trash bins and removing recycling, Cleaning external premises

Mexican Fast Food Restaurant, I was the one who opened the Restaurant, prepared vegetables and meats, as well as sauces, in service, took orders and received payments, prepared orders and delivered to the customer, performed closing cleaning such as stoves, ovens, dishes as well as food preparation areas and service tables.

• In this kitchen I keep food preparation areas clean, clean kitchen equipment and appliances, clean bench-tops, floors, ovens and ranges, receive, lift, handle and store food deliveries, retrieve food items as requested by chefs, assist with food preparation, wash dishes, pots and utensils, ensure working areas are kept clear, throw trash out and more.

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• In this bank I clean common areas, offices and public kitchens with a vacuum cleaner and garbage collection, I wash glasses and cups, I clean bathrooms and elevators.

• I service multiple events during the day, ranging from plated breakfasts, tea/coffee meetings, morning/afternoon teas, informal sandwich lunches, buffet lunches, 2/3 course formal lunches to cocktail functions, 2/3 course formal dinners, degustation dinners, all-day executive level conferencing and off-site functions.