LUCAS ANDRES DINOLFO

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.

• Demonstrated versatility in culinary techniques, preparing a variety of appetizers, entrees, and sides as needed.
• Ensured high-quality food presentation through attention to detail during plating and garnishing tasks.
• Facilitated smooth kitchen operations by effectively communicating with other staff members regarding meal progress and special requests.

• Aided in training new Cook''s Helpers on job responsibilities including knife skills, recipe execution, sanitation protocols resulting in increased overall team efficiency.
• Contributed to improved kitchen workflow through proactive identification and resolution of bottlenecks during busy meal service periods.
• Collaborated with the head cook to design daily specials that showcased fresh ingredients and seasonal flavors.

I was in charge of monitoring the quality itself, stock control and foot quality.

Another aspect was the customer’s satisfaction monitoring and fulfilling food service which i developed through this job.