Jonathan Arroyo Email & Phone Number

Orlando, Florida, United States

Orlando, Florida, United States

Over seeing the Patient line for food quality, Food presentation, and Restrictive diets.Maintain Food Safety Checklist, Training Staff on Food Safety.Keeping kitchen organize and clean.Inventory, Ordering, and Creating Prep List.My Food pictures presentation was share throughout the company as example on how food should be presented on the patience line. I.

Develop goals and objectives for the department.Maintain policies and procedures to obtain these stated goals and objectives.Prepare and manage the department budget and production of profit and loss statement.Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents.Develop quality standard for food.

Greater New York City Area

• Responsibilities:
• Plan regular and modified menus according to established guidelines.
• Follow standardized recipes, portioning and presentation standards. Complete and utilize daily production worksheets and waste log sheets. Taste completed meals to ensure quality.
• Train kitchen staff in food preparation, safe handling operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas. Ensure that kitchen staff follows and completes schedules as assigned.
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed and on budget.

Dobbs Ferry NY

• Delegate tasks and supervise staff engaged in food preparation of all menu items to ensure standards of sanitation, presentation and temperature
• Manage a staff of 65 employees
• Contribute creative top quality dishes alongside revenue growth while simultaneously reducing food and labor cost
• Work with systems such as hotschedules, jazz & excel
• Assisted in company's opening with collaboration of owner and celebrity chef Sherry Yard
• Create check lists and process improvements to health and sanitation requirements

Yonkers, NY

• Responsible for supervision of the entire kitchen operation under the direction of Executive chef
• Assisted the executive chef in all aspects of hiring, training, review, and termination of kitchen employees
• Maintained and updated all required files and company documentation forms
• With Executive chef, reviewed food and labor cost of entire operation on a daily basis
• Created new menu items with Executive Chef for restaurant
• In charge of catering wine and cocktail parties such as Hors d' oeuvres and desserts for parties of 200+ guests

Yonkers, NY

• Ran day-to-day operations of kitchen
• Developed menu and prepared a wide variety of foods
• Oversaw and participated in food preparation and production
• Determined quantities to be cooked and portions to be served
• Kept food expenditure within budget
• Coached and trained kitchen staff

Bronx Ny/ Yonkers Ny

• Kitchen Manager in Charge of all areas of food production for 300 seat dining facility
• Prepared daily grilled food for guests
• Oversaw team of 50 staff
• Trained Kitchen staff daily and developed team leadership
• Performed cleanliness and hygiene duties

Art

Education record