Michael Lovero

• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations. Maintained perfect score of 100 % for the 2 years I was Exec. Chef.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Created visually appealing plate presentations, enhancing the overall dining experience for patron
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

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• Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
• Streamlined communication within the culinary team by establishing clear expectations regarding daily responsibilities and overall goals.

• Improved customer satisfaction by addressing dietary restrictions and customizing menu items to meet individual needs.
• Implemented effective time management strategies, prioritizing tasks based on urgency and complexity during busy shifts.
• Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
• Consistently upheld restaurant reputation for exceptional cuisine by ensuring a strict adherence to established quality benchmarks and promptly addressing any guest feedback.
• Expedited orders during peak service times, working closely with front-of-house staff to ensure smooth operations.
• Contributed to successful catering events by efficiently preparing large quantities of food while maintaining quality standards.
• Collaborated with the culinary team to develop creative and seasonal menus, keeping up-to-date with industry trends.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Communicated closely with servers to fully understand special orders for customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Maintained food safety and sanitation standards.
• Adjusted recipes based on ingredient availability or customer request.