Robert Sabando

• Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Increased overall kitchen productivity by assisting in multiple stations as needed during busy shifts.
• Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Followed sanitary food handling procedures, focused on correct use of covers and labels and discarded ingredients by expiration date.
• Improved kitchen efficiency by streamlining food preparation processes and implementing best practices.
• Upheld high standards of cleanliness throughout the kitchen, maintaining sanitary conditions per local health department guidelines.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Reduced food waste by closely monitoring inventory levels and utilizing proper storage techniques.
• Enhanced customer satisfaction with timely meal preparation and consistent quality.
• Provided excellent customer service by promptly addressing any concerns or questions regarding menu items or dietary restrictions.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Monitored food temperature, discarding items not stored correctly.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Provide leadership in customer service , employee supervision , quality control and food safety.

• Controlled food costs and managed inventory.
• Trained new team members on kitchen procedures, safety protocols, and company standards.
• Reduced food waste through effective inventory management and menu planning.
• Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
• Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
• Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
• Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
• Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.