STEVE LEONARD CORRAAYA

Kitchen Hand

Al Wisam

01.2023 - Current

Followed recipes and chef instructions to prepare food correctly.
Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
Plated and presented food following chef requirements.
Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
Operated kitchen equipment in accordance with manufacturer instructions.
Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
Labeled and stored all food items correctly and checked expiration dates routinely.
Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
Unloaded food deliveries and stored items in proper locations for easy access.
Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
Transported food items from storage areas to kitchen for prepping.
Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Managed time to juggle multiple tasks simultaneously with ease.
Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
Assisted in training new kitchen hands, leading to more competent and efficient kitchen staff.
Assisted in food preparation for enhanced meal quality and speed of service.
Enhanced food presentation by assisting with final plating and garnishing, improving customer satisfaction.
Maintained strict adherence to food safety regulations, ensuring all dishes met health standards.
Supported chefs with ingredient prep, contributing to smoother cooking process and timely meal service.
Reduced food waste by effectively managing food storage and rotation practices.
Implemented new cleaning protocols, resulting in cleaner and more organized kitchen environment.
Cleaned and maintained work areas, equipment and utensils.
Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Stocked and rotated food items according to expiration dates.
Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Followed food safety practices and sanitation guidelines.
Prepared sandwiches, salads and other specialty items according to customer specifications.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.