Esmeralda Zuniga

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
• Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
• Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adjusted recipes based on ingredient availability or customer request.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Maintained food safety and sanitation standards.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Cleaned kitchen counters, refrigerators and freezers.
• Rotated through all prep stations to learn different techniques.
• Hand stretched pizza.
• A la Carte Fine dining Menu.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.

• Trained, coached and mentored staff to support smooth adoption of new programs in place.
• Chaired weekly meetings with executive leadership to identify opportunities for improvement, establish milestones and tailor products to individual markets.
• Designed modern employee recognition program which boosted productivity and improved morale.
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
• Partnered with vendors and suppliers to effectively manage and budget.
• Investigated and resolved departmental non-conformances.

• Placed orders to restock items before supplies ran out.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Interacted with guests to obtain feedback on product quality and service levels.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Maintained well-organized mise en place to keep work consistent.
• Set up and broke down kitchen for service.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

This was a 3 year apprenticeship.

• Stocked and rotated food items according to expiration dates.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
• Removed trash and cleaned kitchen garbage containers.
• Used manual or electric appliances to clean, peel, slice and trim foods.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained high personal grooming standards and uniform presentation.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Cleaned and maintained work areas, equipment and utensils.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Mentored kitchen staff to prepare each for demanding roles.
• Placed orders to restock items before supplies ran out.