Alejo Miranda

• Cooked food using grills, griddles and deep-fat fryers.
• Reduced waste with precise calculations prior to cutting materials.
• Followed company's standard operating procedures strictly, ensured compliance at all times.
• Processed high volume of food orders daily, maintaining accuracy and consistency.
• Cut and portioned 500+ types of meat, fish and poultry daily with precise knife skills.

• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Adapted quickly in high-pressure situations, ensuring uninterrupted service flow.

Prepared dishes for high volume buffet within target timeframe, maintaining exceptional food service efficiency.

Cooperated well with kitchen teams, improving workflow and raising working standarts.