Esau Oriental

Delfrisco Grille

2012 - Current

Supervised kitchen staff to maintain high standards of food quality and safety.
Developed and executed innovative menu items, enhancing customer satisfaction and dining experience.
Managed inventory control, reducing waste through efficient stock rotation practices.
Trained junior chefs in culinary techniques and kitchen protocols to improve team performance.
Collaborated with front-of-house staff to ensure seamless service during peak hours.
Implemented new cooking methods and presentation techniques to elevate dish aesthetics.
Ensured compliance with health regulations, maintaining cleanliness and sanitation throughout the kitchen.
Monitored food preparation processes to guarantee consistency in flavor and presentation across dishes.
Trained kitchen staff to perform various preparation tasks under pressure.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed new recipes and flavor combinations to enhance customer dining experience.
Developed close relationships with suppliers to source best ingredients.