EDRIAN J. OSBUAL

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Placed orders to restock items before supplies ran out.
• Audit and documentations
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Evaluated food products to verify freshness and quality.
• Monitored food production to verify quality and consistency.
• Coordinated with team members to prepare orders on time.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Utilized culinary techniques to create visually appealing dishes.

• Assigned in CANALETTO ( Italian Restaurant )
• Assigned in NEW YORK PIZZA BAR Section
• Assigned in BREAKFAST COOKERY Section
• Assigned in SALAD BAR Section
• Assigned in PASTA Section (Entree métier Section)
• MAIN GALLEY DEPARTMENT:
• Production of Cold appetizers (Garde Manger Section) (Daily menu appetizer, Canapés, Sandwiches and Mini sandwiches
• Hors d'oeuvres, Finger foods, Fruit appetizers and Artisan Cheeses Section
• Assigned in ‘Special Menu” Section - for those who has food allergens and special type of food “Koshers” for both appetizers and main courses
• Assigned as a LINE COOK for breakfast, lunch and dinner buffet
• Responsible for different set-ups for special events and functions
• Responsible for orderings and provisions of different items for production.
• Maintained well-organized mise en place to keep work consistent.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Prepped daily menu items to quickly deliver upon request.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Ordered new ingredients and supplies to meet expected needs.
• Seasoned and marinated cuts of meat, poultry and fish.
• Placed orders to restock items before supplies ran out.
• Rotated through all prep stations to learn different techniques.
• Coordinated with team members to prepare orders on time.
• Participated in food tastings and taste tests.
• Modified recipes to accommodate dietary restrictions and allergies.
• Assisted with menu development and planning.
• Monitored food production to verify quality and consistency.
• Set up and broke down kitchen for service.

• Responsible for the complete flow of production
• Ordering, receiving, storing, portioning, cooking, cooling, reheating, plating.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Grilled meats and seafood to customer specifications.
• Plated and presented all dishes to match established restaurant standards.
• Checked food temperature regularly to verify proper cooking and safety.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Prepared and cooked meals according to recipes and customer specifications.
• Monitored food quality and presentation to maintain high standards.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

• On-the-Job Training)
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Coordinated with team members to prepare orders on time.
• Evaluated food products to verify freshness and quality.
• Disciplined and dedicated to meeting high-quality standards.
• Set up and broke down kitchen for service.
• Participated in food tastings and taste tests.

• Documented production information via daily system logs and discussed issues with management.
• Monitored machinery in operation to identify concerns and make corrections or report complex problems.
• Demonstrated proper use of equipment to newly hired employees to avoid workplace injuries.
• Worked with supervisor to coordinate workflow and updated daily production team accordingly.

Proper monitoring and inspection of individual parts using measuring tools, equipments and machine for quality control.

• Inspected and examined materials and finished parts and products for defects and wear to verify conformance with blueprints, diagrams, and template specifications.
• Improved quality assurance procedures to minimize errors and increase effectiveness of inspections.
• Prepared reports detailing findings of inspections, investigations, and tests.
• Identified repair and upgrade requirements needed to meet safety and quality standards.
• Maintained up-to-date inspection and audit records for improved reporting and analysis.
• Recorded inspection and test results on data sheets.
• Followed safety protocols while handling hazardous materials.
• Provided feedback to production team regarding product quality.
• Sampled products to verify compliance with standards
• Operated and maintained testing equipment.
• Followed standard operating procedures for inspections and tests.