Christian Asencio

Creating, communicating, and implementing Altruistas vision, mission, and overall direction.

Worked in the line daily rotating from positions, six days a week for full 10 hour shifts. • Supervised a team of 15 employees in a high volume kitchen environment. • Coordinated and manage food preparation for daily usage. • In charge of kitchen staff recruitment and continuous training resulting in a higher efficiency work environment and productivity. • Prepared weekly staff schedule which lead to a decrease in payroll expenses. • Maintained kitchen cleanliness and food management according to the Board of Health standards. • Executed weekly food inventory reports and scheduled all food orders and deliveries. • Prepared monthly food and labor cost reports.

• Supervised a team of 5 in a busy kitchen • Managed food preparation processes • Managed all team tasks • Allocated duties and meal orders • Coordinated with front-of-house staff • Checked garnishes and meal presentation • Helped manage all staff rosters • Assisted the head chef de cuisine with menu planning, budgets and wine selection • Prepared a Training Manual used to train the actual and future employees • Created procedures and job duties for the staff, still used and apply to the date • Help maximize income by introducing new products, income increased in 45% in a 3 month period