Carlos Castaneda

• Developed daily menus in collaboration with culinary team and management.
• Supervised kitchen staff to ensure efficient food preparation and service.
• Trained new cooks on kitchen procedures and equipment operation.
• Monitored food quality and presentation standards for all dishes served.
• Ensured compliance with health and safety regulations in food handling.
• Managed inventory levels to maintain adequate stock of ingredients.
• Coordinated special events catering with dining room management team.

Prepared and cooked meals in high-volume a high-volume kitchen environment.

• Managed kitchen staff and delegated tasks effectively.
• Ensured food quality and presentation met hotel standards.
• Prepared fresh food to order, ensuring quality and presentation. Maintained a well-stocked and organized production line. I also dated and labeled all food products and ensured that the line was clean at all times. Plated up for banquets, contributing to a visually appealing dining experience. Assisted with dishwashing during busy periods. I also performed Garde - Manger duties, and helped the pastry chef decorate dessert items.