Lorie Caldera

• Mastered all kitchen stations to enhance operational flexibility.
• Stocked and restocked supplies to ensure uninterrupted kitchen workflow.
• Communicated effectively with staff regarding orders and menu updates.
• Plated dishes according to restaurant standards for optimal presentation.
• Maintained precise records of daily production, including waste logs.
• Ensured adherence to recipe specifications for consistent dish quality.
• Followed proper food handling procedures to achieve high health inspection scores.
• Responded swiftly to customer complaints to enhance dining experience.

• Restocked kitchen supplies as needed to support continuous operations.
• Conducted regular maintenance checks on equipment to ensure proper functionality.
• Prepared dishes according to recipe specifications, maintaining high-quality standards.
• Adhered to sanitation policies during food handling to promote safety.
• Monitored product freshness and rotation dates for quality assurance.
• Inspected equipment cleanliness prior to use at every shift.
• Restocked food items throughout shifts to prepare ingredients for timely service.

Gained proficiency in all stations: grill, flattop, pantry, and sauté.