Daniel Sebastian Alvarez Rodriguez

Prep and line cook, Korean fusion restaurant with Mexican cuisine, mixing techniques and ingredients from both cuisines and always trying to use seasonal ingredients to change menu.

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

Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Garde manger area cook and pastry chef, specialized in Mediterranean cuisine with emphasis on Greek, Turkish and Italian cuisine.

Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.

Prepared and cooked full course meals based on restaurant recipes and specifications.

Cook in the area of production and line cook, restaurant specialized in Japanese style sandwiches with different ferments and Japanese techniques with Mexican mix.

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Intern in the prep area specifically in snacks and sauces, supporting in the tasting menu area, world-class restaurant with native Mexican ingredients and modern techniques.

Prepared food items in compliance with recipes and portioning control guidelines.