Gerald Rene

Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained strict compliance with food safety regulations, ensuring high-quality meals for patrons.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Promoted accident prevention through proper and acceptable levels of sanitation and cleanliness of kitchen.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Reduced cross-contamination risks by strictly adhering to sanitation protocols when handling allergens.
• Assisted chefs in food preparation tasks, resulting in timely meal service.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Ensured proper storage of ingredients to maintain freshness and reduce waste.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Assisted in reducing kitchen waste through careful portion control measures.
• Transported food items from storage areas to kitchen for prepping.
• Plated and presented food following chef requirements.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Unloaded food deliveries and stored items in proper locations for easy access.
• Followed recipes and chef instructions to prepare food correctly for over 300 customers.
• Stocked and rotated food items according to expiration dates.
• Prepared sandwiches, salads and other specialty items according to customer specifications daily.
• Assisted in setting up and breaking down kitchen stations.

• Planned, executed 7 salad dishes every day for over 220 customers.
• Utilized knife skills to expertly chop, slice, and dice ingredients as needed for recipes.
• Enhanced kitchen efficiency by maintaining clean and organized workstations.
• Followed food safety practices and sanitation guidelines.
• Assisted in setting up and breaking down kitchen stations.

• Planned, executed 7 salad and cold dishes every day for over 220 customers.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Utilized knife skills to expertly chop, slice, and dice ingredients as needed for recipes.
• Collaborated with team members to ensure smooth workflow during peak hours.
• Provided backup support to other staff members during busy periods or staff shortages.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Assisted chefs in food preparation tasks, resulting in timely meal service.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Streamlined dishwashing processes, enabling a faster turnaround time for serving customers.
• Ensured proper storage of ingredients to maintain freshness and reduce waste.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Assisted in reducing kitchen waste through careful portion control measures.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Plated and presented food following chef requirements.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.

• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Prepared over 175 meals from scratch using authentic, popular recipes to generate repeat business.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
• Evaluated food products to verify freshness and quality.
• Worked closely with front-of-house staff to facilitate excellent customer service.