Executive Chef Kitchen Staff
Resume:
JOAN SOLIS
*** ****** *** *** #**/ Coral Gables FL 33134/ Ph: 786-***-****/ E: *****************@*****.***
EMPLOYMENT HISTORY
LA MARTOLA- DESING STREET, FL (French-Mediterranean)
Executive Chef, 2024 – to present
Manage all activities in the kitchen, including food preparation and production
Create an all-new menu in collaboration with the owner
Assist and direct kitchen staff in meal preparation, creation, plating and delivery
Hire, train and supervise kitchen staff
Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
Manage food and supply ordering, maintaining a well-stocked kitchen while reducing supply costs
Knowledge of different programs including, toast, 7 shifts, restaurant 365, cogs well, plate iq
Ensure efficient, cost-effective operation and profitability of food production
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Keep time and payroll records
Monitor daily manpower planning and schedule employees
Create a professional and motivating working environment
ESOTICO- WYNGOOD, FL (Nikkei)
Executive Chef, 2023 – To 2024
Manage all activities in the kitchen, including food preparation and production, and management and training of sushi staff
Create full menu including sushi
Keep time and payroll records
Inventory control, food cost and restaurant sales
Management of different programs, restaurant 365, cogs well, plate iq, etc
Train staff
Ensure efficient, cost-effective operation and profitability of food production
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Place purchase orders, manage suppliers and supply base to maximize performance in quality, delivery and cost
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Monitor daily manpower planning and schedule employees
Recruit and assure sushi staff are trained to meet restaurant and kitchen standards
THE GRAMERCY- CORAL GABLES, FL (American food)
Executive Chef, 2022 – 2023
Manage all activities in the kitchen, including food preparation and production, and management and training of sushi staff
Create full menu including sushi
Keep time and payroll records
Inventory control, food cost and restaurant sales
Management of different programs, restaurant 365, cogs well, plate iq, etc
Train staff
Ensure efficient, cost-effective operation and profitability of food production
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Place purchase orders, manage suppliers and supply base to maximize performance in quality, delivery and cost
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Monitor daily manpower planning and schedule employees
Recruit and assure sushi staff are trained to meet restaurant and kitchen standards
NEGRONI- Midtown, FL (bistro and sushi)
HEAD Chef, 2021 – 2022
Manage all activities in the kitchen, including food preparation and production, and management and training of sushi staff
Ensure efficient, cost-effective operation and profitability of food production
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Place purchase orders, manage suppliers and supply base to maximize performance in quality, delivery and cost
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Monitor daily manpower planning and schedule employees
Recruit and assure sushi and kitchen staff are trained to meet restaurant and kitchen standards
SALVAJE- Midtown, FL (Asian food)
Sous Chef, 2020 – 2021
Oversee and supervise kitchen and sushi staff of 25
Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen/sushi staff
Ensure efficient, cost-effective operation and profitability of food production
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Place purchase orders, manage suppliers and supply base to maximize performance in quality, delivery and cost
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Monitor daily manpower planning and schedule employees
Recruit and assure kitchen/sushi staff are trained to meet restaurant and kitchen standards
Assume the role as Executive Chef in his absence
Kao Sushi and Grill- Coral Gables, FL (grill and pasta, sushi)
Executive Chef, 2017 – 2021
Develop new menu options based on seasonal changes and customer demand
Estimate food requirements and food/labor costs
Plan and direct food preparation and culinary activities
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Organize events, meetings and sushi classes
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
SUSHI CLUB – Buenos Aires, Argentina SRL
Regional Manager, June 2016 – August 2017
Manage more than 10 restaurants in the chain
Plan, evaluate, and optimize operations to be efficient and cost-effective
Ensure products and services comply with regulatory and quality standards
Ensure restaurant brand standards and procedures are followed
Regularly review product quality and research new vendors
Prepare and present monthly, quarterly, and annual statements, analyses, and reports of operations and finances
Deal with escalated customer issues, incident reports, and legal actions
Collaborate with marketing team for the planning of large events
SUSHI CLUB – Head Chef
Buenos Aires, Argentina (Caballito, Cap. Fed), June 2014 – June 2016
Buenos Aires, Argentina (Acassuso, San Isidro), August 2012 – June 2014
Buenos Aires, Argentina (Las Cañitas, Cap. Fed), July 2011 – August 2012
Manage a staff of 12
Control and direct the food preparation process
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Estimate food requirements and food/labor costs
Approve dishes before they reach the customer
Plan orders of equipment and ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Hire, manage and train kitchen staff
Estimate staff’s workload and compensations
Maintain records of payroll and attendance
Comply with nutrition and sanitation regulations and safety standards
Foster a climate of cooperation and respect between co-workers
SUSHI CLUB –, Buenos Aires, Argentina ( las Cañitas, Cap. Fed )
Morning Shift Chef, September 2010 – July 2011
Cook food in a timely manner
Delegate tasks to kitchen staff
Ensure appealing plate presentation
Supervise Cooks and assist as needed
Monitor food stock. Receive and place orders
Ensure compliance with all health and safety regulations within the kitchen area
SUSHI CLUB – Buenos Aires, Argentina ( Recoleta, Cap. Fed )
Prep Cook, November 2009 – September 2010
Sushi apprentice- clean salmon and make rolls
Receive and stock all products so they can be organized and easily accessible
Measure ingredients and seasonings to be used in cooking
Ensure all food and other items are stored properly
Comply with nutrition and sanitation guidelines
ANGELAS–, Buenos Aires, Argentina Cap. Fed
Prep Cook, January 2009 – November 2009
Set up work stations and ingredients
Prepare empanadas and pizzas
CERTIFICATE
Certified Food Safety Manager
SKILLS
Leadership and management skills
Ability to work under pressure
Timely, organized and detailed
Team-oriented
Knowledge of large variety of fish
Nikkei Cuisine
Fast learner
I adapt to any kitchen, I have experience in pasta, grill, sushi, pastry, and I love my profession
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