Gabriela Susana Barrera Sotelo

Monitored service pace during peak hours to balance speed with quality.

Receipt of Merchandise:

-Managed the receiving of new stock, checking for quality and quantity against purchase orders.

-Coordinated the storage of goods to maintain inventory organization and accessibility.

Inventory:

-Conducted regular inventory counts to manage stock levels, reducing waste and ensuring availability of menu items.

-Used inventory data to inform ordering decisions, keeping the restaurant well-stocked while Restaurant Assistance:

-Assisted in all aspects of restaurant operations to ensure smooth service flow and customer satisfaction.

Restaurant Manager:

-Managed daily operations of the restaurant, overseeing both front-of-house and back-of-house activities.

-Ensured compliance with company policies, health regulations, and service standards.

Customer Service:

Trained staff on customer service techniques to enhance the dining experience.

Personnel Supervisor (Salespersons):

-Supervised sales staff, including scheduling, performance reviews, and providing coaching for improvement.

-Managed staff motivation and development to increase sales and service quality.

Kitchen Supervisor:

-Oversaw kitchen operations, ensuring food quality, presentation, and adherence to recipes.

-Coordinated with kitchen staff to manage food preparation based on demand and maintain kitchen hygiene.

Demand Service:

-Adjusted service and kitchen production based on customer demand to ensure efficient use of resources and minimize wait times. controlling costs.

Restaurant Assistance:

-Supported various restaurant operations to ensure smooth service and customer satisfaction.

Cold line manager:

-Managed the cold line, responsible for the preparation of cold dishes such as salads, appetizers and desserts.

-Ensured all cold foods were prepared to standards, focusing on presentation and freshness.

On-demand service:

-Food preparation adjusted to customer demand, managing the use of inventory to optimize service during peak hours.

-I communicated with service personnel to anticipate and react in a timely manner to service needs.

Merchandise Reception:

-Managed the receipt of new inventory, verifying the accuracy of deliveries with purchase orders.

-Ensured all incoming products were stored correctly to maintain quality.

Inventory:

-Performed inventory checks to keep track of supplies, particularly perishable items used in the cold line.

-Manage stock levels to prevent shortages while avoiding waste, using inventory data to inform purchasing decisions.

Performing activities related to restaurant assistance

Restaurant Assistance:

-Assisted in various capacities to support the smooth operation of the hotel's restaurant services.

Hot and Cold Line Manager:

-Managed both the hot and cold lines, ensuring all dishes were prepared according to hotel standards for taste, presentation, and hygiene.

-Coordinated with kitchen staff to maintain consistency and quality across all menu items.

Supervise Buffet:

-Oversaw the setup, maintenance, and replenishment of the buffet, ensuring food was fresh, presented attractively, and available in adequate quantities.

-Managed the buffet's flow during service to keep up with guest demand while controlling waste.

Room Service:

-Prepared and coordinated meals for hotel guests ordering room service, ensuring timely delivery and adherence to special dietary requests or preferences.

-Maintained high standards of presentation for room service dishes.

Receipt of Merchandise:

-Managed the intake of new supplies, verifying the quality and quantity of deliveries against invoices.

-Organized the storage of incoming goods to facilitate easy access and maintain food safety.

Inventory:

-Conducted regular inventory checks to monitor stock levels, especially for perishables used in daily operations.

-Used inventory data to plan purchases, reducing waste while ensuring the kitchen was always adequately stocked.

-Worked with fresh, local ingredients to craft fillings that were both authentic and appealing, adapting recipes as needed for daily specials or seasonal offerings.

Performing activities related to kitchen assistance making empanadas

Kitchen Cleaning:

-Maintained a clean and sanitary kitchen environment, ensuring all surfaces, utensils, and equipment were cleaned and sanitized according to health and safety standards.

-Managed daily clean-up routines and deep-cleaning tasks to keep the kitchen operational and safe for food preparation.

Reception of Food Preparation:

-Assisted in the initial stages of meal preparation, including the sorting, washing, and pre-preparation of ingredients.

-Ensured that all food items were received, stored, and handled correctly to maintain freshness and nutritional quality.

Baby Food:

-Specialized in preparing meals suitable for infants and young children, focusing on nutritional content, texture, and safety.

-Created purees and soft foods, adapting recipes to meet the dietary needs and developmental stages of the children.

Merchandise (Raw Material):

-Managed the reception of raw materials, checking for quality, quantity, and freshness upon delivery.

-Organized storage to facilitate easy access to ingredients while ensuring compliance with food safety regulations.

Kitchen Assistance and Industrial Canteens:

-Provided support in both restaurant and canteen settings, ensuring smooth kitchen operations and service delivery.

Food Preparation:

-Assisted in preparing meals, focusing on chopping, marinating, and basic cooking tasks, contributing to the kitchen's efficiency and the quality of the dishes served.

Make Mise en Place:

-Set up the kitchen for service by preparing all necessary ingredients and organizing workstations, which facilitated a seamless flow during busy service times.

Reception of Merchandise (Raw Material):

-Managed the intake of raw materials, checking deliveries for accuracy, quality, and freshness.

-Organized storage of incoming goods to maintain stock levels and ensure easy access during meal preparation.

Assistant in Social Events:

-Supported kitchen operations during social events hosted .by the restaurant, helping with larger volumes of food preparation, setup, and service.

-Adjusted to the demands of event catering, ensuring food was prepared timely and to the event's specifications

Food Preparation:

-Engaged in a variety of tasks related to the preparation of food items, ensuring all dishes met the establishment's standards for taste and presentation.

Food Production According to Recipe Book:

-Adhered strictly to established recipes to maintain consistency in menu items.

-Adjusted food production based on diner demand to minimize waste and optimize service efficiency.

Demand Service:

-Managed service adjustments based on customer flow and peak times, ensuring quick turnaround during busy periods.

-Communicated with front-of-house staff to anticipate demand and adjust food preparation accordingly.

Salad Area Manager:

-Oversaw the salad station, managing inventory of fresh produce and dressings.

-Ensured salads were prepared correctly, maintaining high standards of hygiene and presentation.

Pasta Area Manager:

-Supervised pasta preparation, ensuring all pasta dishes met quality expectations regarding texture, taste, and appearance.

-Managed stock levels and quality checks for pasta ingredients.

Pizza Preparation (Limited Experience)

-Assisted in pizza making, focusing on basic dough preparation and simple toppings, under supervision or during less demanding times.

In Charge of Breakfast:

-Managed the breakfast service, including the preparation of a variety of breakfast items like pancakes, eggs, and pastries.

-Coordinated with kitchen and service staff to ensure breakfast was served promptly and efficiently, especially during the morning rush

Performing activities related to food preparation

Food Preparation:

-Executed various food preparation tasks to ensure meals were completed to standard, focusing on both quality and timeliness.

Hot Line Manager:

-Managed the hot line, ensuring all hot food items were prepared and served according to recipe standards and customer expectations.

-Coordinated with other kitchen staff to maintain an efficient flow during peak service times

Demand Service:

-Adjusted food production based on real-time customer demand, helping to manage kitchen resources effectively and reduce waste.

Pasta Area Manager:

-Supervised pasta station operations, including cooking pasta to perfection, preparing sauces, and ensuring proper plating.

-Maintained inventory and quality control for pasta ingredients.

In Charge of the Grill:

-Managed the grill station, responsible for grilling meats, vegetables, and other items to customer specifications.

-Ensured food safety practices were followed, particularly in terms of cooking temperatures and cross-contamination prevention.

Kitchen Cleaning:

-Took responsibility for cleaning kitchen areas, including workstations, cooking equipment, and storage areas, ensuring compliance with health and safety standards.

-Participated in closing duties to leave the kitchen in a clean and organized state for the next shif

Food Production:

-Prepared a variety of meals daily, tailored to the preferences and dietary needs of the household members, ensuring both quality and nutritional value.

Performing activities related to food preparation

Inventory Management:

-Managed food inventory to ensure that supplies were adequate for meal planning while minimizing waste.

-Conducted regular checks to assess food stock levels, freshness, and expiration dates.

kitchen Cleaning:

-Maintained a clean and hygienic kitchen environment, including daily cleaning of cooking surfaces, appliances, and utensils.

-Ensured all kitchen equipment was in good working order through regular maintenance and cleaning

Shopping List Preparation:

-Created shopping lists based on upcoming meal plans, taking into account current inventory, seasonal availability, and any special dietary requirements.

-Coordinated with household members or staff for grocery shopping or ordering, ensuring all necessary ingredients were available for planned meals

Meal Preparation with Available Ingredients:

-Demonstrated creativity and resourcefulness in meal preparation by making dishes from whatever ingredients were on hand, reducing the need for frequent shopping.

-Adapted recipes to fit available ingredients while maintaining taste and nutritional balance..