Yesisleidy Del Sol Lopez

• Set up and broke down kitchen for service.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Evaluated food products to verify freshness and quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Collaborated with staff members to create meals for large banquets.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Maintained well-organized mise en place to keep work consistent.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Working in deferent mines sites, some mines have 500 peoples, 1400 peoples, 150 people. My menu adapts in function to the number of costumers I have to serve.
• Breakfasts : Cooking poached eggs, fresh eggs, setting up the fruit and dessert section. Cook bacon and sausages, cooking fresh omelettes.
• Dinner: Preparing sauces, cutting vegetables, preparing the soup of the day, cutting meats, cooking vegetables, preparing the vegan dish of the day.
• Taking charge of the frying section for fish and chip evenings on Friday night, cooking order at night during the service, setting up the buffet.
• Decorating and serving in photo the buffet, as well as the crib section, and the dessert section. Serve and fill the buffet while the restaurant is open.
• Preparation of 350 sandwiches per day. Cleaning the kitchen and properly sanitizing our work surfaces and appropriate areas.
• Cooking for Christmas day and new year for 250 people.

• CHEF at Optus Stadium.
• Cooking for Australian Men’s Cricket Team and Afghanistan Men’s Cricket Team.
• Big and beautiful experience. We were around 50 Chef, share different tasks. Pastry Chefs, Cooks and Chefs.
• I oversaw manage my section menu and cooking entry and plate dishes.
• Make sauces, cooking meats, cut chicken, make pasta menu, cooking fries and mise en place.
• Assisted with menu development and planning.
• Utilized culinary techniques to create visually appealing dishes.

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Under the orders of the head chef, my job consisted of to prepare the salads and prepare the cold section setting. Let’s cook Schnitzel an Parmi’s. Grill and pass support. Fast service. Cleaning fridges, receiving goods.

• I oversaw the Buffet
• Our clients had a budget of 70 dollars per person and per day, I had to prepare a menu adapted to the different diets and at this price.
• Cook for groups between 60 and 100 people.
• Cooking dessert, preparation desserts presentation. Every evening, I present my menu in person to my costumers. Buffet decoration.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Prepared items for roasting, sauteing, frying, and baking.
• Plated meals paying special attention to garnishes and overall presentation.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Disciplined and dedicated to meeting high-quality standards.
• Modified recipes to accommodate dietary restrictions and allergies.

Chef at kings Cayon North Territory Resort 0872.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Service a la carte. Group menu 3 courses.
• Sous-vide meats cooking.
• Preparation sunset canapes.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.

HEAD CHEF: Daydream Island Withsundays 4741 QLD

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Utilized culinary techniques to create visually appealing dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.

CHEF: Lake Argyle Resort Discovery park WA 6743

• Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
• Breakfast preparation a la carte. Setting up the breakfast, cooking lunch, cooking dinner.

CHEF de Partie: Emma Gorge Resort El Questro WA 6743

• Setting up breakfast.
• Coordinated with team members to prepare orders on time.
• Evaluated food products to verify freshness and quality.
• Monitored food production to verify quality and consistency.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Set up and broke down kitchen for service.
• Assisted with menu development and planning.
• Every evening, I introduce the menu in person to my costumers.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

• Greeted new customers, discussed specials, and took drink orders.
• Upheld high standards of cleanliness, frequently cleaning and organizing serving and beverage backstock areas.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Worked flexible hours across night, weekend, and holiday shifts.

• Handled high-pressure situations with composure, maintaining excellent service standards even during busy shifts.
• Exhibited strong multitasking abilities, balancing multiple tables and orders while delivering prompt service.
• Maintained clean and welcoming dining environment, ensuring a positive guest experience.
• Remained calm and poised when dealing with difficult customers or during busy shifts.

• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• taking care of the livestock and moving them to different locations using my horse, motorbike or buggy.
• Checking the car, oil check, fuel water levels. Maintenance car.
• Catching the horses in the yards, putting them in the saddle, putting the horses in the truck. Move the herds of (cows 30,000 cows during the season).
• Sort the cows and separate the newborn and pregnant cows.
• Calves vaccination (900 calves in one section).
• Check pregnant cows (rectal palpation).
• Horse training.
• Fence repair.

KITCHEN HAND

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cut and separate cow bones. Put steaks sous-vides.
• Grind the meat to make minced meat.
• Preparing steak rumps, biscuit steak marinade.
• Smoke ham (around 12 hours into a special smoker).
• Creation of sausages.
• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.

GARDNING

• Maintained garden tools, equipment, and vehicles to ensure their longevity and effectiveness in completing gardening tasks.
• Removed trash, debris and other waste materials from premises.
• Enhanced workplace cleanliness by performing thorough daily cleaning tasks, including sweeping, mopping, and dusting.
• Handled equipment, chemicals, and materials properly and with caution.
• Helped outside crew complete grounds maintenance tasks such as mowing grass, trimming bushes and removing debris.

• Optimized resource allocation during peak periods, ensuring adequate staffing levels to meet increased demand without compromising quality or deadlines.
• Maintained a safe working environment, conducting regular safety trainings and adhering to warehouse protocols.
• Pick up vegetables, sort them and put them in buckets, checking the quality of fruits and vegetables. Put them in the trucks. Cleaning the buckets.

• Contributed to the overall success of the team by actively participating in training sessions and sharing best practices with colleagues.
• Vacuumed interiors of vehicles to remove dirt and debris.
• Washed cars and trucks daily for auto dealership.
• Used cleaning, protective, and restorative agents to maintain and enhance appearance of vehicles.
• Mixed cleaning solutions, abrasive compositions and other compounds to clean interior and exterior of vehicle.
• Ensured quality control by inspecting finished vehicles for cleanliness, addressing any missed areas or issues before releasing to the customer.
• Provided mobile detailing services to clients at places of employment.
• Managed time effectively to complete assigned tasks quickly while maintaining high-quality results for each vehicle cleaned.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Motivated staff to perform at peak efficiency and quality.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Developed unique events and special promotions to drive sales.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Purchased food and cultivated strong vendor relationships.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
• Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.
• Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Correctly calculated inventory and ordered appropriate supplies.
• Reconciled cash and credit card transactions to maintain accurate records.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Developed close relationships with suppliers to source best ingredients.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Set up and broke down kitchen for service.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Monitored food production to verify quality and consistency.
• Coordinated with team members to prepare orders on time.
• Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
• Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Cooked memorable dishes that brought new customers into establishment.
• Collaborated with staff members to create meals for large banquets.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Reduced food waste with strategic menu planning and inventory control techniques.

• Managed table turnover rate effectively allowing for more guests served per shift.
• Ensured timely delivery of food orders by closely monitoring kitchen processes and collaborating with chefs to resolve any issues efficiently.
• Fostered a positive working environment by addressing employee conflicts promptly and fairly, promoting open communication between team members.
• Increased overall dining experience by maintaining high standards of cleanliness and organization throughout the restaurant.
• Planned and executed promotions and special events in close collaboration with management.
• Handled high-pressure situations with composure, maintaining excellent service standards even during busy shifts.
• Exhibited strong multitasking abilities, balancing multiple tables and orders while delivering prompt service.

• Streamlined order accuracy by effectively communicating with kitchen staff, resulting in fewer returned dishes.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Processed orders and sent to kitchen employees for preparation.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Inspected dishes and utensils for cleanliness.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.

• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Processed orders and sent to kitchen employees for preparation.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Boosted restaurant revenue by upselling appetizers, desserts, and beverages along with entrees.
• Facilitated seamless dining experiences for large parties by coordinating orders and special requests.
• Used cash registers and credit card machines to cash out customers.
• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Maintained clean and welcoming dining environment, ensuring a positive guest experience.
• Working salary per figure per day.
• Responsible for a row of 20/25 tables.
• Fast and dynamic service, renewal of tables on average 3 times per service.
• Salary calculated based on turnover made during the month.

• Maintained a clean and organized workspace, ensuring compliance with safety regulations and reducing accidents.
• Assisted in training new employees, sharing knowledge of best practices and company procedures.
• Demonstrated versatility by quickly learning new tasks as required, increasing value within the team.
• Fostered a positive working environment by consistently demonstrating professionalism, respect, and collaboration with team members.
• Assistant cook, setting up the service, salads preparations, preparation pies flambee (French pizza) in busy days
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Transported food items from storage areas to kitchen for prepping.