Brenda Chavira

• Prepared ingredients according to recipes and safety standards.
• Operated kitchen equipment, including grills and fryers, efficiently.
• Maintained cleanliness of workstations and kitchen areas throughout shifts.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.

• Prepared and cooked menu items following recipes
• Performed workstation prep prior to shift start.
• Executed emulsification techniques to create stable sauces and dressings
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Trained new team members on proper meat and vegetable preparation techniques.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Prepped garnishes to reduce wait times during lunch and dinner rush.
• Adhered to portion controls and presentation specifications.
• Plated dishes according to restaurant presentation standards before delivering them to customers.

PSupervised Banquet kitchen temporary staff members to ensure smooth food preparation and service.

• Ensured compliance with health and safety regulations in kitchen operations.
• Trained new cooks and temporary workers on cooking techniques and kitchen procedures to enhance team capability.
• Collaborated with Chef to streamline ordering process and coordinate daily kitchen operations.
• Implemented efficient workflow processes to optimize kitchen productivity.
• Completed workstation set up and break down, properly disposing of leftover food.
• Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
• Adjusted recipes to accommodate dietary restrictions or allergies of customers.
• Trained new chefs on menu items and kitchen procedures.
• Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
• Operated variety of kitchen equipment to measure,mix,slice, dice and portion ingredients.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Led team in fast-paced environments, guaranteeing prompt order delivery and customer satisfaction.
• Assisted in food preparation in other departments within the casino when needed