David Figueroa

Hard working individual with a strong work ethic

SKILLS American, Latin, Vietnamese and Chinese Cuisine cooking skills. Excellent knife work and prep. Strong cooking abilities such as grilling, frying, stir fry, and sauteing. Leadership very quick adaptability as well as multitasking, communication and problem solving. Computer, writing, telephone and customer service skills. Avid in current computer programs such as word excel, Power Point, and spreadsheet. Bilingual speaking both talking and writing in Spanish fluently. Early Call center experience inbound and outbound calls. Great fast problem solver and task manger. EXPERIENCE Private Co- Security and Customer Service {May 2020 to November 2022) Duties included of position were making sure the areas of job site were running smoothly and safely. Onsite video and audio monitoring of customers and premises. Meet and greet of daily customers, also using metal wand. This position required concealed or open carry of handgun for onsite duties with level 3 permit. Long hours and standing for periods of time as well as properly dealing with customer complaints or request. HuDat- Line cook/kitchen manager (April 2009 to March 2020) Duties included cooking running day to day operations and in charge of back of the house employees. Weekly inventory and fresh produce order including prep and sanitation. Preparing daily sauces and soups following detailed recipes. Overall preparation of the restaurant kitchen on a daily basis morning, lunch, and dinner hours of operation. Joe's Crab Shack- Line cook/supervisor (January 2014 to November 2015) Hired as a sauteed line cook, which also included grill, pan frying and hot pot boils. Promoted to crew leader and supervisor after a few months of working. Daily prepping of all menu items which included veggies, poultry, beef, pork, and seafood. Follow proper sanitation and up to par food, beverage regulations. Bistro D Asia- Server/Bartender/Restaurant Manager (2007 to 2009) Began as a server attending customers running out food, polishing silver and folding napkin linen. Worked my way into the bar from prior experience and became a bartender. In charge of mixing cocktails and maintaining a clean atmosphere, weekly bar inventory along with creating specials to keep our regulars and new customers satisfied. A few months was promoted to FOH restaurant manager with duties that included employee schedules, advertising, food and beverage promotions as well as termination of employees. All day, to day operations for a successful running restaurant following GM guidelines properly. Omni Hotels- Server/Bartender {2002 to 2007] Hired as a room service server, daily duties of food runs to hotel guest and departments. Worded at this job during high school as well as a summer job, ultimately hired on full time. Earned lead after full time employment in charge of daily amenities and hotel guest request as well as chef and executive chef orders. Organized banquet guest parties and business gatherings. Eventually moved in to the bar area, began serving and mixing. Overall began my early head start in the food and beverage business which with time became my ultimate career in choice.

High School Graduate