Well-organized and dedicated Head Chef bringing over 15+ years of experience, energetic nature and expertise in preparing Peruvian Cuisine. Superior in organizing ingredients, collecting waste and working with little oversight to optimize performance. Responsible Food Preparation team member offering proven skills in maintaining clean facilities and promoting customer satisfaction through exceptional service. Dedicate long hours to complete fast-paced work. Customer service-driven team player good at connecting with people and fostering patron loyalty.
In Peru from 1994 to 2002 I owned and operated Loco Pollo in Barranco Lima, Peru. We served up to 300 customers a day. We operated to serve customers mainly during lunch hours. I was able to keep inventory, equipment, and the restaurant open for 8 years with no loss operating on a small budget only serving lunch. I was able to gross a profit of $25,000 (U.S. currency) a year in Peru only serving lunch. I managed a small staff of 5 employees and paid their salary weekly. I only shut down the restaurant to move to the United States to seek better opportunities for my family.
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