ALBERTO REDONDO MAYANS

• Portioning and handling of proteins such as: Ribeye, Tenderloin, Oxtail, Salmon, Sea Bass, Tuna, and Tilapia.
• Preparation of items such as: Ravioli, empanadas, croquettes, fritters, and octopus.
• Managing the food line and taking orders during service.
• Operating the grill and cutting meats such as: New York Strip, Picanha, Ribeye, Tenderloin, Skirt Steak, and Tomahawk Steak.
• Assisting with the cold line for the preparation of sushi, ceviche, and tartare.
• Pan-frying: Preparing risotto, sauces, creams, and pasta.
• Knowledge of oven operation, such as the Rational and Vesubio.
• Cleaning - tidying the line and the kitchen.

Collection of tables and preparation for use by new customers.

Food and beverage service in an agile and fast way.

Maintaining a clean and organized environment.

Efficient take of drink and food orders.

Preparation of the tables and the room in each shift.

Customer service in the assigned sector, ensuring a quality service.

Reception, accommodation and farewell of customers.

Collaboration with the kitchen team.

Problem solving and customer complaints.

Replacement of cutlery and plates.

Daily opening and closing according to the established protocol.

Recommendations on the menu and the drink list.

Recommendation of dishes and drinks according to customer preferences.