Oscar A BRENES

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Cultivated warm relationships with regular customers.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
• Maintained a clean and orderly dining area for an enjoyable guest experience.
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
• Bussed and reset tables to keep dining room and work areas clean.
• Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
• Assisted in training new hires, providing guidance on restaurant standards and best practices.
• Resolved customer complaints promptly and professionally to maintain positive reputation.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Handled cash transactions accurately, contributing to balanced daily financial reports.
• Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
• Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.
• Manager : Faustino Rodriguez
• Phone # 786 302879

• Communicated with line workers and team leads to achieve quality and production goals.
• Effectively resolved conflicts among team members when they arose, promoting a healthy work atmosphere and minimizing disruptions to productivity.
• Managed inventory levels effectively, resulting in reduced waste and improved cost savings for the company.
• Monitored, recorded and tracked production progress to meet aggressive production quotas.
• Improved production efficiency by streamlining line coordination processes and implementing new strategies.
• Monitored employee performance closely, providing guidance where necessary while recognizing achievements to maintain high morale.
• Monitored and managed production and line schedules.
• Scheduled shifts strategically considering staff availability, balancing workload evenly among team members.
• Established performance metrics for the production line, enabling data-driven improvements in efficiency and quality.
• Gathered and organized materials to support operations.
• Supervised ongoing daily production phases.
• Manager : Catalina Monsalves
• Phone # : 786 413 7189

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• CHEF : ALDREDO ALVAREZ

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• CHEF : ALI MURAT GUNAY
• PHONE # 954 895 4041

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Manager : Eduardo Apablez
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• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained a clean and organized workstation, ensuring compliance with health department regulations.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Increased ticket turnover rate by quickly adapting to changing priorities and multitasking effectively.
• Contributed to restaurant success by maintaining a positive attitude and strong work ethic under pressure.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Strengthened teamwork within the kitchen by providing assistance to other stations as needed during peak hours.
• Improved food quality by consistently following standardized recipes and maintaining accurate portion control.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

MANAGER : JAIKEL LAARA

PHONE # 786 223 9283

• 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.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Supported senior chefs with creative meal planning and recipe development.
• Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
• Verified food temperatures and quality ahead of service to maintain standards.
• Provided support during special events and catering functions, ensuring consistent quality across all offerings.
• Replenished food and ingredients supplies to meet service demand.
• Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
• Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
• Developed new recipes by incorporating seasonal ingredients, resulting in increased positive feedback from customers.
• Manager : Alfredo alvarez

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
• Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
• Grilled meats and seafood to customer specifications.
• Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
• Handled portion control activities according to specified instructions provided by chef.
• Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
• Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
• Chef Manager : Alfredo Alvarez
• Phone # : 914 255 0678
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• Ensured proper food storage procedures were followed to maintain freshness and prevent spoilage.
• Mentored junior cooks in proper cooking techniques and kitchen protocols, fostering a team-oriented atmosphere.
• Utilized effective time management skills to complete tasks within designated deadlines.
• Diligently followed standardized recipes while also adding personal flair to signature dishes.
• Coordinated with front-of-house staff to facilitate seamless communication between the kitchen and dining areas for smooth operations during service hours.
• Collaborated with fellow kitchen staff to ensure timely completion of orders during peak service hours.
• Improved customer satisfaction by consistently delivering high-quality dishes that met or exceeded expectations.
• Showcased strong multitasking abilities while preparing multiple dishes concurrently.
• Operated various kitchen equipment safely and efficiently, ensuring optimal performance at all times.
• Assisted in menu development, offering creative input and suggestions for new dishes based on seasonal ingredients.
• Reduced food waste through proper portion control measures and accurate inventory management.
• Adhered to established recipes while demonstrating creativity in plating presentations for enhanced visual appeal.
• Expedited orders swiftly without sacrificing quality or presentation standards.
• Contributed to the development of daily specials, drawing inspiration from available ingredients and current culinary trends.
• Managed multiple tasks simultaneously under pressure, maintaining poise and professionalism during busy times.
• Operated and maintained grills, fryers and other cooking equipment.
• Checked freshness and quality of ingredients.
• Restocked stations and supplies during slower periods between rushes.
• Monitored food temperatures for proper cooking and safe consumption.
• Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
• Manager : Eduardo Evel
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