Dexter Gunzon

• Assisted in developing menu and recipes with Owner and Head Chef
• managed daily requirements, functions, and spur-of-the-moment events.
• Estimated and controlled daily production needs, maintaining food quality.
• Enhanced guest satisfaction with excellent presentation and communication.
• Ensuring effective communication between departments.

• Followed strict guidelines from head chef to maintain restaurant quality.
• Handled daily food preparation and assigned duties.
• Oversaw hiring , training, and mentoring of new kitchen staff.

PANTRY STATION

• managed preparation of cold dishes and appetizers and salads

BUTHCER STATION

• Prepared all meat, lamb, and seafood needed in all station

• Executed meal prep and cooking using company guidelines.
• Devised effective prep list to manage kitchen crew.
• Oversaw inventory control and delivery operations.
• Ensured high standard for food storage and quality.