Israel Garcia: in Los Angeles, CA

washed dishes as well as maintain dining areas and restrooms clean and presentable. In the pantry I was responsible for all fried order including appetizers and desserts, as well as serve the proper measurements of various selections of wine, sake, and other types of alcoholic beverages

I began as a food prep washing and cutting vegetables as well as cook and prep noodles for the service of the day, as I grew with the company I was put on the line to accommodate schedules for the line cooks, soon after I proved my skills on the wok and was promoted to line cook. Within a few more months I was contacted by the owner and was asked to relocate to another establishment to begin my training for a store management position. During this training I was responsible for learning and producing signature sauces exclusive to the restaurant, dealing with customers complaints, keeping an effective communication with employees, learning other stations like cashier and meat cutting in case of an absent team member it would fall on me to cover that station