Abraham Botor

• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• 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 food items in compliance with recipes and portioning control guidelines.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Collaborated with management team to develop new menu items.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.

Prepared ingredients and set up stations for breakfast service.

Applied HACCP standards in food safety management.

Delivered varied western and asian menu offerings to meet customer preferences.

Prepared eggs according to customer specifications.

Maintained cleanliness throughout work shifts.

Assisted sous chef and demi chefs in daily kitchen operations.