RICHARD ALBIOS

• Constructing menus with new or existing culinary creations ensuring the variety and
  quality of the serving.
• Controlling and directing the food preparation process and other relative activities.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
  

• Placed orders to restock items before supplies ran out.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• 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 meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

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• Enhanced presentation quality of menu items by applying plating techniques, contributing to positive customer dining experiences.
• Improved kitchen efficiency by assisting in food preparation and maintaining a clean work environment.

• Assisted the cook in efficiently meeting dietary needs and restrictions of customers by preparing customized dishes.
• Managed time effectively under pressure while completing multiple tasks simultaneously such as chopping vegetables, cooking side dishes, and washing dishes.