Evelin Escobar

• Directed food preparation processes in high-volume service to meet quality standards.
• Managed inventory effectively to minimize waste and achieve cost savings.
• Collaborated with executive chef to develop innovative menu items, increasing guest return rates.
• Ensured compliance with health regulations, resulting in successful inspection outcomes.
• Trained kitchen staff to enhance efficiency in high-pressure situations.
• Mentored junior kitchen staff to foster teamwork and improve overall performance.
• Implemented rigorous cleaning procedures to maintain a safe and sanitary kitchen environment.

Created prep lists for morning and evening teams to ensure operational efficiency. Managed line work during service to maintain quality and speed. Ordered supplies for next day while maintaining accurate inventory levels.