Jose Narvaez

**** *** **** *******, **********, VA 22191 • C: 301-***-**** • adnq35@r.postjobfree.com Professional Summary

Searching for a challenging position with a growing company offering advancement and the opportunity to enhance my culinary and manager skills

Experience

Sous Chef, 5/2019 to Present

Topgolf – Ashburn, VA

Achieved year end food cost 24.6 % to a budget of 22.4 % Ensure optimal equipment maintenance and sanitation of kitchen facilities Established menu descriptions to drive consistent standards throughout the kitchen Keep stock rooms, coolers and freezers clean and rotated while making sure all food is labeled, dated and stored in accordance with local, state and county health department policies Manage and direct 12 cooks, and 2 chefs in a union work environment Plan monthly staff and production schedules

Provide leadership in developing and implementing policies and procedures for smooth operations and food safety

Responsible for managing and supervising kitchen staff and operations and scheduling and ordering. Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices Kitchen Manager, 11/2011 to 5/2019

Maggianos – Mc Lean, VA

Consistently exceeding in daily, weekly, and monthly sales targets while maintaining costs and keeping low employee turnover

Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Decreased labor costs by analyzing team members' strengths versus customer flow, hiring skilled cooks and adjusting the schedule appropriately

Follow recipes and food presentation specifications as set by corporate chefs. Maintain cleanliness in the kitchen by delegating weekly cleaning tasks, and assisted in interviewing and hiring new employees

Manage daily operations, maintain inventory, assist in ordering supplies and scheduling back of the house employees

Monitor food preparation to ensure orders are completed in a timely manner Responsible for all kitchen new hires training and cross training for existing cooks ServSafe certified and knowledgeable of local, state, and federal regulations Education

SOME COLLEGE: 11-2009

Washington Lee – Arlington

Skills

Banquet experience. Cooking

Conflict management Cost control

Expediting Food safety

High volume Kitchen management

Problem solving ServSafe certified.

References

Roni Claros – Maggianos, Executive Chef

Phone: 240-***-**** Email: adnq35@r.postjobfree.com Miguel Sanchez – Topgolf, Executive Chef

Phone: 630-***-**** Email: adnq35@r.postjobfree.com Chris Gebhart – Maggianos, General Manager

Phone: 703-***-**** Email: adnq35@r.postjobfree.com

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