Susana Esparza

Region 19 Head Start

10.2011 - Current

Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Trained kitchen staff to perform various preparation tasks under pressure.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Placed orders to restock items before supplies ran out.
Developed recipes, portion specifications, and standard preparation procedures for all dishes.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Mentored kitchen staff to prepare each for demanding roles.
Coordinated with team members to prepare orders on time.
Assisted with menu development and planning.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Trained and managed kitchen personnel and supervised related culinary activity.
Monitored food production to verify quality and consistency.
Modified recipes to accommodate dietary restrictions and allergies.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.