RICHARD SANDOVAL

• JOB DESCRIPTIONS:

• 5 years experienced USPH and CANADIAN PH with

100 points.

• Take care of daily food preparation and duties assigned

by the superior to meet the standard quality of food to

every station.

• Able to estimate the daily production needs and

checking the quality Raw and cooked products to

ensure that standard are met.

• Knowledgeable of all standard procedures and policies

pertaining to food preparation recieving, storage and

sanitation.

• Awareness of all menu items, their recipes, methods of

production and presentation of food standard.

• To operate and maintain all equipment and make

reporting of malfunctioning.

• Personally response for personal hygiene, safety and

correct use of equipment and utensil.

• Coordinate daily task with the superior.

• Set an example to others for personal hygiene and

cleanliness.

• Assigned Show Galley Tepanyaki Station.

• Assigned Alacart ROSSINI and Buffalo Steak House

Restaurant.

• Maintained high safety standards during food preparation and serving procedures.
• Improved customer satisfaction by creating innovative and appetising menu items.
• Supervised all kitchen staff to maintain high quality standards.
• Performed regular equipment maintenance increased lifespan of kitchen appliances.
• Coordinated prep work, streamlined the cooking process.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Led successful catering events provided excellent dining experiences for guests.
• Created balanced meal plans abiding by dietary restrictions.
• Optimised workflow processes reduced time spent on administrative tasks.
• Trained junior chefs to enhance their professional skills.
• Enhanced team productivity with effective delegation of tasks.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.

• Developed new dessert recipes resulting in positive customer feedback.
• Collaborated with other chefs for special events and banquets.
• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Incorporated seasonal produce into menus for freshness and variety.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Perfected traditional cooking methods including baking, grilling and braising.
• Supervised junior staff, ensuring efficient teamwork during service hours.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Maintained clean and tidy food preparation areas.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Built and maintained strong working relationship with staff across business.

• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Successfully delivered on tasks within tight deadlines.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Supported team by demonstrating respect and willingness to help.
• Consistently arrived at work on time and ready to start immediately.

• Assisted Head Chef during large catering events, delivering excellent service under pressure.
• Handled customer queries.
• Monitored stock inventory levels to avoid shortages or excesses.
• Maintained clean and hygienic kitchen environment, adhering to health and safety regulations.
• Collaborated with other kitchen staff for efficient meal preparations and deliveries.
• Helped in the arrangement of utensils and cooking equipment, improving workspace organisation.
• Received and verified food deliveries, placing items in proper kitchen areas or storage.
• Processed high volume of food orders daily, maintaining accuracy and consistency.