Damian Puente

Garde Manger

• Prepared and plated a variety of cold dishes, including salads, aguachiles, crudos, and garnishes, ensuring presentation and taste were of the highest standard.

•Managed inventory for cold station ingredients, maintaining freshness and quality.

•Coordinated with other kitchen stations to ensure timely service and optimal dish presentation.

Grill

• Operated and maintained a flattop and a wood-fired oven grill (brasas), cooking meats and vegetables to perfection.

• Monitored and controlled grill temperatures to ensure consistent cooking and adherence to fine dining standards.

• Expertly handled and prepared various cuts of fish and seafood, achieving desired doneness and flavor profiles.

Sauté:

• Skillfully cooked meats, poultry, and pasta dishes, managing multiple orders simultaneously.

• Maintained strict hygiene and safety standards while working with high-temperature equipment and handling raw ingredients.

• Executed complex sauce recipes to accompany main dishes, enhancing overall flavor and guest experience.

Pastry:

• Created and plated elevated desserts, ensuring each dish was visually appealing and met the restaurant's quality standards.

• Collaborated on the development of new dessert recipes, incorporating seasonal ingredients and innovative techniques.

• Managed inventory for the pastry station, ensuring all ingredients were stocked and ready for service.

General Responsibilities:

• Ensured all dishes were prepared in accordance with restaurant standards and guest specifications.

• Maintained a clean and organized workstation, adhering to health and safety regulations.

• Assisted with training and mentoring junior kitchen staff, promoting teamwork and efficient kitchen operations.

• Demonstrated flexibility by rotating through various kitchen stations as needed, maintaining a high level of skill and consistency across all areas.