Rolando Tarayo

* Pick up store stocks,frozen seafoods & meats, wash vegetables & fruits

*. Arrange all stock items in desired places.

*. Prepare all ingredients for the desired tasks to do.

*. Make soup stock for seafood lobster ramen soup.

*. Make sauces for sushi. Chop vegetables for line, such as udon stir-fry.

* Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

*. Cover everything with clean wrap & labeled it with name & date.

*. Stand-by in hot galley for lunch 1st seating service.

*. After lunch break, prepare items for the line before dinner time and label it with name & 4 time log.

* All hot food that will be served must use thermometer ( desired doneness) also soups. We always clean as we go.

*. Clean as you go

*. Order items and pick on the next day.

*. Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

* Clean areas thoroughly, replace containers, covered and labeled it.

*. Getting ready for scheduled USPH inspection.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Communicated closely with servers to fully understand special orders for customers.

• Instructed in proper food preparation, storage, use of kitchen equipment and sanitation.
• Created identical dishes instructed by the chef numerous times daily with consistent care, attention to detail, and quality.
• Standby in hot galley for food preparation, refill during lunch and dinner due to excess cook in japanese restaurant.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Communicated closely with servers to fully understand special orders for customers.

• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Stand by for ala carte breakfast, lunch and sometimes dinner, depend on scheduled rotation.
• In charged of sushi during dinner time.

• In charged of all marketing, budgetting and cooking for all Asian employees.
• 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 and Bhaladiya penalties.

*. Assist chef in all preparations, for everyday buffet..

*. Clean always the area before and after operation.

*. Check and label items.