Nelly Esquivel

Lead manager of cafeteria food service for 500 plus students, coordinating daily breakfast and lunch with a team of four employees

• Inventory and Equipment
• Policy, Reports, and Law
• Safety and Sanitation
• Personnel management
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Monitored cash handling procedures closely, ensuring accuracy in transactions and reducing instances of theft or fraud.
• Inspected kitchen appliances, equipment and work areas to verify functional operation and cleanliness.
• Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
• Conducted counts of ingredients and items in kitchen and storage areas to maintain accurate inventory counts.

• Managed daily kitchen operations, delegating tasks among staff members to optimize workflow and maintain high-quality standards.
• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Maintained clean and safe work environment, conducting regular inspections to ensure compliance with health and safety regulations.
• Assisted in training new kitchen staff, fostering a positive team atmosphere for efficient productivity
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.

• School Food-Service Management
• Corrects unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately
• Maintains personal appearance and hygiene
• Coordinates and assist with summer Seamless Summer Option and CACFP
• Trains and supports training of personnel as necessary to support the IL Texas food service program
• Complete assignments in a timely, economic, and efficient manner
• Inventory and Equipment
• Policy, Reports, and Law
• Safety and Sanitation
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Generated menus for 550 children based on preferences, wellness goals and dietary needs.

• Daily customer food reconciliation, reporting, in-take, and cash handling for busy school settings. More than 1100 students.
• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Cross-trained existing employees to maximize team agility and performance.
• Organized professional development programs for staff, leading to improved performance and skill sets.
• Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
• Counted money in cash drawers at beginning and end of shifts to maintain accuracy.
• Stocked, tagged and displayed merchandise as required.

• Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Operated cash register accurately, managing transactions efficiently while providing excellent customer service.
• Promoted a positive work environment through effective communication with colleagues and supervisors.
• Made food according to standard recipes for more than 1100 students.

• Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

• Maintained clean and comfortable environments in commercial buildings by vacuuming, cleaning windows, and dusting.
• Kept building spaces premises clean inside and outside.
• Maintained well-organized supply closet for easy access to necessary tools.
• Replaced and refilled paper towel and toilet paper dispensers for users convenience.
• Moved furniture for cleaning and set up for special events.
• Followed safety protocols and safe use of protective gear to prevent injury to self and others.
• Handled spills, accidents and other cleaning emergencies to maintain cleanliness standards throughout assigned shift.
• Collaborated with other custodial staff to complete larger projects efficiently and effectively.

• In charge of sales of new and former developed portfolios
• Alerted customers of department promotions and sales to increase overall departmental sales 80%.
• Increased sales revenue by implementing strategic marketing plans and effective sales techniques.
• Enhanced sales performance by developing and implementing effective agronomy sales strategies.
• Attended meeting and sales events to learn latest developments and brainstorm new sales strategies.

• Planned menus for different events, seasons and customer requests.
• Trained and supervised cooking staff to expertly meet daily needs.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.

• Customer service, money exchange, check cashing, money transfer and cash inventory
• Personal Assistance
• Provided guidance to lower level network administration staff.