Esvin Perez

• Identified inefficiencies leading to improved productivity.
• Developed relationships with local suppliers to obtain freshest ingredients available.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.

• Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
• Resolved customer complaints promptly and professionally to maintain positive reputation.
• Processed orders and sent to kitchen employees for preparation.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Adjusted recipes based on ingredient availability or customer request.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.

• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Monitored food quality and presentation to maintain high standards.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Communicated closely with servers to fully understand special orders for customers.

• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Oversaw food preparation and monitored safety protocols.
• Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
• Adjusted recipes based on ingredient availability or customer request.
• Trained and supervised cooking staff to expertly meet daily needs.

• Arranged tables and chairs for special occasions and events.
• Restocked ice, condiments, and snacks.

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