Tiago Nogueira

• Maintained customer satisfaction with timely table check-ins to assess drink or other needs
• Performed opening, closing and shift change duties accurately to keep restaurant working smoothly and ready to meet all customer needs
• Used correct cleaning, sanitizing and food handling procedures to maintain optimal protections for customers
• Stored food in designated containers and storage areas to increase shelf life and prevent spoilage
• Maintained high standards of cleanliness and sanitation
• Kept kitchen areas clean and free of debris and water
• Maintained customer satisfaction by clarifying questions about orders and specialty items

KITCHEN STEWARD.

• Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized
• Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands
• Mopped, swept and wiped down assigned areas to reduce dirt, clean and sanitize dining area surfaces
• Sanitized, removed food and washed dishes, pots and pans to sanitize
• Trained newly hired employees on processes and procedures by explaining and demonstrating general responsibilities, within team work area. E.g. Maintaining kitchen's, Cleaning and restocking dishes and utensils, Correct Chemical use and storage, Time management.
• Cleaned and maintained floors and walls in the kitchen and dishwashing area

KITCHEN HAND. (Breakfast Buffet)

• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures
• Used downtimes to prepare ingredients and restock supplies for expected busy periods
• Sanitized dining ware and kitchen equipment according to health code standards
• Chopped vegetables, cut up fruit and prepared sauces when the kitchen staff was busy
• Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items
• Followed proper handling and sanitation procedures to ensure food safety for customers
• Strategically plated hot meals and salads in aesthetically pleasing arrangements
• Organized, arranged, and re-stocked various stations, including buffet, salad bar, and service areas
• Checked the pantry multiple times per shift and restocked it whenever food items were running low
• Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas
• Maintained composure and work quality while under stress
• Engaged in functions within the hotel as a kitchen hand/cook, for a mass of customers from 100-400 (give or take)