Gabriel Camargo

● Consistent, well-managed back-of-the-house shifts.

● Ensure job performance by management and crew members meets established standards.

● Quality line checks being performed before each service.

● Mini line checks being continually performed during each shift on identified applicable line products.

● Consistency in portions, plate presentations, and serving temperatures.

● Managing Kitchen Labor appropriately in regards to current sales trends.

● Ensuring food cost goals are achieved by developing realistic ordering pars, sales based prep lists, and quality focused receiving practices.

● Keeping walk-ins and storage areas organized.

● Utilizing systems such as prep tracking and daily protein counts to ensure that

all items are being accounted for daily.

● Maintain high food quality standards by checking delivery contents to verify product quality and quantity.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Verified compliance in preparation of menu items and customer special requests.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Placed orders to restock items before supplies ran out.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

• Verified compliance in preparation of menu items and customer special requests.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.