John Visuano
Portland,OR
Summary
Experienced Supervisor leading team members on-time job completion. Assign tasks, train employees, provide feedback, mediate interpersonal conflicts and implement company procedures. Excellent communication and listening skills. Provide leadership and vision which drives teams to meet goals. Organized individual possessing excellent memorization and communication skills. Proficient in preparing raw food and ingredients. Detail-oriented professional with superior knife skills and strong sense of taste and smell. Handles criticism well and quickly learns from challenges. Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.
Overview
21
21
years of professional experience
Work History
Supervisor/Lead Line Cook
Ondine Dining Hall, Portland State University
06.2018 - Current
- Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
- Streamlined operations for increased efficiency through regular process reviews and implementing necessary changes.
- Reduced employee turnover by fostering a positive work environment and providing ongoing feedback to staff members.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
- Implemented safety protocols to minimize workplace accidents and maintain compliance with industry standards.
- Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Mentored junior staff members in their career development, sharing knowledge from years of experience in the field.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Monitored workflow to improve employee time management and increase productivity.
- Identified unsafe or unhealthful workplace conditions or hazards to enforce safe work practices and procedures.
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
Lead Cook
Aramark Food Services
09.2009 - 05.2018
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
- Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Mentored junior staff members in culinary techniques, fostering an environment of continuous learning within the team.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Supervised line cooks to monitor food safety and order accuracy.
- Taught kitchen staff safety protocols and restaurant standards.
- Took over line positions in event of emergency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Providence Park Stadium
04.2010 - 09.2015
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Owner/Chef De Cuisine
Crystal Quail Bistro
05.2005 - 07.2008
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Fostered an environment promoting continuous improvement empowering employees to identify opportunities for enhancing operational efficiency.
- Managed day-to-day business operations.
- Trained and motivated employees to perform daily business functions.
- Evaluated suppliers to maintain cost controls and improve operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Prepared bank deposits and handled business sales, returns and transaction reports.
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
- Interacted well with customers to build connections and nurture relationships.
- Trained new employees on proper protocols and customer service standards.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Assistant Sous Chef
Embassy Suites Hotel
10.2002 - 05.2005
- Enhanced guest satisfaction by creating visually appealing and flavorful dishes.
- Developed culinary skills of junior staff through hands-on training and mentoring.
- Ensured consistent food quality by closely monitoring preparation and presentation standards.
- Contributed to a positive work environment by maintaining open communication with team members.
- Reduced food waste by implementing inventory control measures and utilizing leftover ingredients creatively.
- Supported Sous Chef in managing daily kitchen operations, ensuring timely meal preparation for guests.
- Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
- Collaborated with the culinary team on special events, providing exceptional dining experiences for guests.
- Increased efficiency by delegating tasks to appropriate staff members based on their skill sets and workload capacity.
- Strengthened teamwork among kitchen staff by fostering an atmosphere of mutual respect and supportiveness.
- Expedited orders efficiently during peak service hours, ensuring prompt delivery of meals to guests.
- Upheld strict adherence to safety guidelines within the kitchen environment, minimizing accidents or injuries.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Education
No Degree - Culinary Arts/ Business Management
Western Culinary Institute
Portland, OR04.1987
Skills
- Inventory Control
- Complex Problem-Solving
- Goal-Oriented
- Training and mentoring
- Employee Motivation
- Industrial hygiene
- Waste Reduction
- Reliability
Timeline
Supervisor/Lead Line Cook
Ondine Dining Hall, Portland State University
06.2018 - Current
Sous Chef
Providence Park Stadium
04.2010 - 09.2015
Lead Cook
Aramark Food Services
09.2009 - 05.2018
Owner/Chef De Cuisine
Crystal Quail Bistro
05.2005 - 07.2008
Assistant Sous Chef
Embassy Suites Hotel
10.2002 - 05.2005
No Degree - Culinary Arts/ Business Management
Western Culinary Institute
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