Edward Soto

• Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed.
• Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
• Managed conflict resolution among team members, fostering a positive and collaborative work environment.
• Maintained an inclusive and diverse team culture, promoting respect and understanding among all members.

Evaluated team member performance against established objectives during regular reviews, offering praise for achievements or identifying areas requiring further development.

Assistance to plant kitchen supervisor. Main objective assisting kitchen department on training new employees, making contact with new members daily making sure they understood the job. Fill in for crew leaders when needed

Had a list of machines that I was responsible for doing daily check to ensure no issues would occur during production.

Fixing any issues that may arise from nightly checks. Changing bearings, replacing and rebuilding gearboxes, replacing motors, pump, conveyor belts.

• Trained employees in time management and proper ways to complete job duties.
• Maintained a safe working environment by enforcing strict adherence to safety guidelines and promptly addressing potential hazards.
• Monitored team members to verify work quality and address concerns.
• Provided ongoing training and support for new hires, ensuring they were well-equipped to perform their duties effectively.
• Instructed crew members in safe work practices and methods to reduce work-related injuries.
• Served as the primary point of contact between crew members and upper management, relaying important information as necessary.

• Achieved consistent, high-quality sauce production by maintaining a clean and organized work environment at all times.
• Contributed to successful menu launches by developing unique, well-balanced sauces that aligned with culinary trends and customer preferences.
• Optimized workflow in the kitchen by organizing ingredients and equipment for easy access during peak times.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.

• Maximized productivity with precise time management during peak hours while ensuring customer satisfaction.
• Conducted routine maintenance checks on equipment to prevent malfunctions during operation.
• Ensured food safety by maintaining clean and sanitized work areas, adhering to health regulations.
• Maintained sharp knives and equipment for efficient workflow and improved product quality.
• Collaborated with team members to ensure smooth operations during high-traffic periods.
• Managed inventory levels for optimal stock control with regular analysis of product turnover.