Eduardo Adrián Abascal Chincoya

• In charge of the Opening and Development of the Whole concept on the Culinary Field.

Menu development, staff training, controlling procedures.

In charge of Dinner Service, ordering, staff training, catering development.

Menu development, staff Training, catering.

Outlet management, staff training, quality control, monitoring customer feedback, ordering and inventory control.

Quality Control, Recipies standardized, staff training.

Menu development, quality control, recipe standardized.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Checked food temperature regularly to verify proper cooking and safety.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
• Contributed to menu design by suggesting new dish ideas based on current culinary trends or seasonal ingredient availability.
• Boosted employee morale through regular recognition of outstanding performance and fostering a positive work environment.
• Worked closely with front-of-house management to optimize table turnover rates and streamline communication between kitchen and service staff during busy shifts.
• Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
• Followed recipes and presentation guidelines to assemble high-quality Type fare.