Worked my way up in various kitchens from a dishwasher to a Sous Chef over a span of 14 years. Passionate and always looking to improve and learn more from my mentors and peers. Fluent in English, Spanish, and Vietnamese and I love to be able to communicate with the team.
Skills
Staff Supervision and Coordination
Menu Planning
Creative Thinking
Cost Control and Budgeting
Quality Control and Oversight
Staff Scheduling
Cooking Technique Demonstrations
Team Collaboration
Sanitation and Cleaning
Food Preparing, Plating and Presentation
Equipment Inspection and Maintenance
Team Leadership
Coordinating Kitchen Staff
Customer Service
Recordkeeping and Documentation
Instruction and Delegation
Time Management
Staff Training
Inventory Management
Coaching and Mentoring
Team Building and Development
Food Production
Performance Improvement
Safety and Risk Management
Kitchen Equipment Operation
Fluent Spanish, Vietnamese, and English
Work History
07/2022 to Current
Executive Sous ChefBlackberry Farm – , , San Mateo, CA
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw business operations, inventory control, and customer service for restaurant.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Increased profits and efficiency Number% by building optimal inventory control model.
Planned promotional menu additions based on seasonal pricing and product availability.
Kept labor at or below Number% to support business profit targets.
Attend P&L Meetings to talk about monthly finances and how we can overcome financial losses and meet the quota.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
05/2018 to 05/2022
Sous ChefClubcorp Club Operations, Inc. – , ,
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Planned and directed high-volume food preparation in fast-paced environment.
Produced revolutionary menu offerings to put establishments on local, regional and national map.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Mentored kitchen staff to prepare each for demanding roles.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Trained and managed kitchen personnel and supervised related culinary activity.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Verified compliance in preparation of menu items and customer special requests.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Developed kitchen staff through training, disciplinary action and performance reviews.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Planned promotional menu additions based on seasonal pricing and product availability.
Kept labor at or below Number% to support business profit targets.
02/2017 to 04/2019
Kitchen ManagerTrinity Health Corporation – , ,
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
Identified team weak points and implemented corrective actions to resolve concerns.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
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.
Developed kitchen staff through training, disciplinary action and performance reviews.
Motivated staff to perform at peak efficiency and quality.
Purchased food and cultivated strong vendor relationships.
Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Helped general management develop prices based on inventory costs and portion sizes.
Verified prepared food met standards for quality and quantity before serving to customers.
01/2015 to 10/2016
Line CookCompany Name – , ,
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.
Developed process that reduced waste and improved supply turnover.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Handled portion control activities according to specified instructions provided by chef.
Prepared food items such as meats, poultry and fish for frying purposes.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Grilled meats and seafood to customer specifications.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Maintained smooth and timely operations in preparation and delivery of meals.
Education
Expected in 09/2014 to to
Associate of Arts: Communication Evergreen Community College - San Jose, CA, GPA:
Expected in 06/2008 to to
High School Diploma: Irvine High School - Irvine, CA GPA:
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