Marco Pablo Email & Phone Number

Redwood City, Ca, Us

Develop and implement effective strategies to enhance restaurant and operational performance.Streamline lunch and breakfast service for efficient expediting.Manage inventory, plan menus, and uphold kitchen safety standards within budgetary constraints.Ensure adherence to HACCP standards by overseeing closing procedures.Provide comprehensive training and supervision to a 9-member team, emphasizing proper cooking procedures and safety regulations.Oversaw all aspects of restaurant closing procedures making sure proper sanitation standards. Sous chef trainee.

Supervised adherence to precise opening and closing procedures to uphold kitchen standards.Conducted interviews and supervised the hiring process for new kitchen openings.Ensured a hygienic and healthy work environment is maintained.Managed and oversaw daily operational activities in 3 kitchens, each consisting of 5 or more personnel.

Oceanside, Ca, Us

Produced food for a daily customer base exceeding 1,000 individuals.Assumed responsibility for daily food preparation oversight and ensured timely completion.Collaborated with the Chef to expedite the execution of an international menu.Took charge of meticulous meal plating on a daily basis.Conducted comprehensive training for new team members, facilitating seamless integration and support.

Falls Church, Va, Us

Preparation for breakfast and lunch. Promationed to Lead cook and shift lead, so I had to take care of both of the restaurants. Promate a clean and safe environment.

Encinitas, California, Us

Developed Friday night dinner specials on a regular basis.Collaborated with the Chef in implementing seasonal changes to the menu.Supervised the entire kitchen to ensure compliance with state standards.Managed proper labeling in the walk-in refrigerator.Communicated new menu changes and specials to the front-of-the-house staff.Stepped in to support the front of the house during understaffed situations.

Bachelor'S Degree, Restaurant/Food Services Management

Associate'S Degree, Culinary Arts/Chef Training