Inventory Control Food Quality

Location:

Posted:

September 03, 2023

Resume:

PROFESSONAL SUMMARY

A high-performing chef with 13+ years of restaurant experience. Forward-thinking and focused with the ability to maintain productivity in high-stress and fast paced operations. Exemplary leader and team motivator with a strong focus on teaching the understanding of food, operations, and skills. Strong belief in promoting healthy kitchen culture, and have successfully built, managed, and maintained a focused and driven team in a fast-paced environment. A relentless passion for culinary and restaurant management, involving composing new dishes and cohesive menus that merge unique flavor concepts with classical and innovative techniques.

WORK EXPERIENCE

Angelina's Pizzeria Napoletana Restaurant 03/2018 – Current

Irvine, CA

Executive Chef

Oversee business operations, staff development and management for BOH and FOH, food quality and inventory control, and customer relations

Increase profits and efficiency by 30%, through optimal inventory control model, and retain labor at or below 24% to support business profit targets

Modernize process for kitchen staff to reduce guest wait times and boost daily output

Collaborate with staff to create high quality cuisine to meet customer needs and satisfaction

Select and develop recipes for consistent quality, and establish presentation technique

Create menus, including planned promotional menus, based on seasonal pricing and product availability

Direct food costs by aligning ingredient availability, and obtaining fresh, local ingredients from vendors to lower supply cost

Deliver high food quality standards by vetting vendors, verifying products purchased and received, and handling, and storing food to maintain freshness and meet health standards

Train new team members, and continue development of kitchen staff on culinary techniques for improved productivity and kitchen workflows

Establish employee schedules, work assignments, appropriate compensation rate, and maintain highest employee retention

Provide exceptional customer service in planning corporate events, social galas, gourmet dinners, and large banquets

Mr G's Bistro 05/2016 - 03/2018

Newport Beach, CA

Executive Chef

Managed business operations, staff development and management, food quality and inventory control

Increased profits and efficiency by 35%, through building optimal inventory control model, and retained labor at or below 23% to support business profit targets

Reduce guest wait times and boost daily output and verified compliance in preparation of menu items and customer special requests to deliver excellent food quality and maximized customer satisfaction

Developed standardized production recipes for consistent quality, and established presentation technique

Directed standardized production recipes for consistent quality and established presentation technique

Created menus based on seasonal pricing and product availability

Maintained consistent quality, estimated food consumption, and requisitioned food, and ensured proper handling of food to prevent cross-contamination when cooking and plating meals.

Controlled food costs by aligning seasonal plans with ingredient availability, and obtaining fresh, local ingredients from vendors to lower grocery costs

Maintained high food quality standards by vetting vendors, verifying products purchased and received, and handling, and storing food to maintain freshness and health standards.

Andrea Restaurant, The Resort at Pelican Hill 11/2014 - 10/2016

Newport Beach, CA

Lead Line Cook

Handled tasks in-line and kitchen, such as inventory, food prep and maintained food standards as instructed by Chef

Set up and prepared cooking supplies and workstations during opening and closing, prepared ingredients ahead of time to promote efficiency, and maintained well-stocked stations with supplies and spices for maximum productivity

Collaborated with servers about specific customer desires and dietary needs, and created identical dishes, with consistent care, quality, and attention to detail

Completed order items to serve fresh, hot food to customers

Grilled meats and seafood to customer specifications

Instructed new staff on proper food preparation, storage, use of kitchen equipment, and upheld optimal staff and customer protection by monitoring food handling, cleaning, and sanitation protocols

Organized inventory with unloading food supplies from distributor trucks, checking food quality, and following restaurant stock management schedule to monitor product freshness

Ensured proper storage of food and developed process that reduced waste and improved supply turnover

Disneyland Park & Downtown Disney at Catal and Café Orleans 02/2012 - 11/2014

Anaheim, CA

Line Cook

Prepared cooking supplies and workstations during opening and closing, prepared ingredients ahead of time to promote efficiency, and maintained well-stocked stations for maximum productivity

Maintained smooth and timely operations in preparation and delivery of meals, transitioning effectively between lunch and dinner services

Adapted meals based on FOH tickets quickly without compromising accuracy, consistency, and attention to detail

Provided multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business

Ensured proper food and health standards by changing and sanitizing cutting boards, benches, and surfaces between tasks to avoid cross-contamination, and stored food appropriately to keep freshness and avoid spoilage

Utilized food items such as meats, poultry, and seafood to customer specifications

DANIEL JUANGORENA

adzf4w@r.postjobfree.com 714-***-**** Irvine, CA 92612

EDUCATION & CERTIFICATION

Cypress College & ROP Culinary Arts

Cypress, CA

06/2014

Certificate Culinary, Pastry and Restaurant MAG: Hotel, And Restaurant Management and Hospitality

ServSafe Certification 2022

Fullerton High School & La Vista High School

Fullerton, CA

06/2011

GED

SKILLS

Effective Verbal and Written Communication

Expertise in Staff Recruiting, Training, Development, and Retention

Knowledge of Coaching and Mentoring

Expert in conflict resolution

Experience in Vendor Relations

Inventory Management

Creative Thinking

Attention to Detail

Specialty in Fine Dining, Exclusive Events, and Catering

Mastery of Food Preparing, Plating and Presentation

Lead in Cooking Technique Demonstrations

Mastery in Ingredient selection, recipe development, and Menu Item Pricing

Cleaning and Sanitation

Quality Control and Oversight