Leslie Velasquez

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Trained new team members on kitchen procedures, safety protocols, and company standards.
• Controlled food costs and managed inventory.
• Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
• Monitored food preparation, production, and plating for quality control.
• Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
• Reduced food waste through effective inventory management and menu planning.
• Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
• Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
• Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
• Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
• Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
• Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Established strong vendor relationships for reliable ingredient sourcing and cost-effective purchasing.
• Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
• Implemented standardized portion control practices for consistency across all dishes served at the establishment.
• Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
• Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
• Spearheaded health initiative, incorporating more plant-based options into menu.

I will be the person managing employees training, hiring. And making sure all inventory and everything will run smoothly in the kitchen on my shift and leave it prepared for the next day morning shift.

I will be the person managing employees training, hiring. And making sure all inventory and everything will run smoothly in the kitchen on my shift and leave it prepared for the next day morning shift.