Nathalie Palacios

• Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
• Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
• Placed orders to restock items before supplies ran out.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
• Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
• Maintained well-organized mise en place to keep work consistent.
• Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
• Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
• Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
• Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
• Streamlined food preparation tasks for more efficient service during peak hours.
• Implemented innovative menu items based on current culinary trends, leading to positive feedback from customers.
• Collaborated with front-of-house staff to ensure seamless communication between kitchen and dining room teams for optimal guest satisfaction.
• Collaborated with staff members to create meals for large banquets.
• Utilized expert knowledge of various cooking techniques to prepare diverse dishes that met or exceeded guest expectations.
• Participated in weekly management meetings to discuss menu changes, staffing needs, and other operational concerns.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Optimized ingredient usage by developing creative recipes that utilized seasonal produce while remaining costeffective.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Cooked memorable dishes that brought new customers into establishment.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Measured and mixed ingredients according to precise recipes for best results.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Prepared and served various food items in fast-paced Type environment.
• Monitored food quality and presentation to maintain high standards.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Trained and supervised cooking staff to expertly meet daily needs.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Planned menus for different events, seasons and customer requests.
• Adjusted recipes based on ingredient availability or customer request.
• Identified inefficiencies leading to improved productivity.
• Suggested actionable improvements to streamline training procedures.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.

• Maintained a clean, safe workspace by adhering to strict sanitation guidelines and safety regulations.
• Ensured optimal taste consistency in each dish through ongoing taste-testing adjustments during the cooking process.
• Enhanced kitchen efficiency by streamlining cooking processes and organizing workstation layouts.
• Developed strong multitasking skills to manage multiple orders simultaneously while maintaining accuracy and efficiency.
• Improved food quality by ensuring proper execution of recipes and monitoring ingredient freshness.
• Expedited meal preparation with advanced planning, task delegation, and efficient use of resources.
• Supported cost control efforts by accurately measuring ingredients according to standard recipes minimizing overuse or wastage.
• Contributed to a positive work environment through effective communication, teamwork, and problem-solving abilities.
• Consistently met or exceeded daily production goals while maintaining a keen focus on food quality parameters.
• Assisted in menu development by providing input on dish ideas, portion sizes, and presentation techniques.
• Participated in regular staff meetings to discuss menu changes, customer feedback, and operational improvements.
• Maximized productivity with careful time management during busy shifts to ensure prompt order completion.
• Skillfully executed specialty dishes based on dietary restrictions allergies without compromising taste presentation.
• Reduced waste by implementing effective inventory management practices and utilizing ingredients efficiently.
• Aided sous chef executive chef in various tasks including menu development research product sourcing support when required.
• Adhered to industry-standard food safety protocols such as temperature control measures during storage, preparation, cooking, holding, cooling process for all dishes.
• Monitored food production and quality control to achieve agreed standards.
• Selected correct ingredients and garnishes according to recipe specifications.
• Maintained ingredients and supplies inventories, enabling timely stock replenishment.
• Complied with food storage and handling procedures for safe, hygienic operations.
• Packaged food items for shipment and organized orders for delivery.
• Worked in production to improve efficiency.
• Discarded expired food items and disposed of waste for hygienic food preparation environments.
• Operated food production equipment safely and responsibly for quality output.
• Adhered to company safety policies and procedures for proper food safety and sanitation.
• Recorded food production data to enable performance monitoring.
• Assembled and packaged food items securely to meet company standards.
• Observed machine operations to detect clogged feed lines or worn parts.
• Adjusted machine settings to regulate temperatures, speeds, pressures and other factors.
• Upheld health and safety standards by maintaining clean equipment and workspaces.
• Trained and supervised new employees in machine operation and safety procedures.
• Used scales and containers to accurately measure and weigh raw ingredients prior to mixing and blending.
• Stored food in designated containers and storage areas to prevent spoilage and ready items for shipment or further processing.
• Documented production activities, incidents and any notable concerns in daily logs.
• Loaded raw products into machinery and removed, inspected and packaged final products for customers.
• Weighed and measured raw materials and completed production runs according to recipe specifications.
• Updated and maintained run specifications and accurate product counts, and compared data against targets.
• Moved completed products to designated storage areas to protect from spoilage.

• Enhanced customer satisfaction by preparing high-quality meals in a timely manner.
• Provided input on cost-saving measures without compromising food quality, resulting in better profit margins.
• Cleaned static product build-up outside of fryer during breaks in line-flow and when instructed.
• Followed plant safety policies and procedures, actively performing risk assessments and demonstrating ownership of occupational hazard prevention.
• Supported restaurant sustainability initiatives by utilizing locally-sourced produce when available.
• Boosted revenue by participating in special events such as catering functions or promotional activities.
• Used computer touch screens to monitor and control equipment.
• Managed inventory levels, optimizing ordering processes to minimize costs while maintaining sufficient stock.
• Collaborated with team members to ensure smooth workflow and consistent delivery of well-prepared dishes.
• Safely operated various kitchen equipment, maintaining them properly to prevent accidents or malfunctions during service hours.
• Reduced food waste through effective portion control and efficient meal planning.
• Ensured compliance with all health department regulations through regular inspections and cleaning routines.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Enhanced kitchen efficiency by preparing ingredients and assembling dishes according to recipes.

Contributed to a positive team environment through effective communication and collaboration with staff members.

prepare breads and desserts for the service