Karol Yessenia Pabon Romero

Prepare and cook menu items according to standardized recipes, portion sizes, and quality expectations.

Maintain a clean, organized, and sanitary workstation, following food safety and hygiene regulations.

Coordinate timing and communication with other kitchen stations to ensure smooth service and timely dish execution.

Set up and stock stations with all necessary ingredients, tools, and equipment before service.

Monitor food quality and freshness, performing proper storage, labeling, and rotation.

Adapt quickly during high-volume service, handling multiple orders efficiently while maintaining consistency.

• Setting up and breaking down the buffet: stocking the buffet with fresh fruits, cereals, hot food, drinks and bakery items.
• Replenishing items and ensuring the buffet is well-stocked.
• Managing food and drinks orders according to guest requests.
• Managing inventory and organizing the freezer and walk-in fridge.
• Cleaning tables, removing dirty dishes and utensils.
• Addressing guest questions and requests to ensure customer satisfaction.
• Maintain a clean and organized work environment, including dining area and server stations.

• Setting up tables and utensils before service.
• Stocking all condiments needed for the shift and next day.
• Memorizing in detail the whole menu, including appetizers and entrees.
• Making sure the guest will get the correct order.
• Delivering food from the kitchen to customers' tables.
• Organizing order tickets.
• Maintaining the cleanliness of the expo line.
• Working efficiently in a fast-paced environment.