AGRON MENA
Trophy Club,USA
Summary
Energetic Chef enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Always strive to teach and learn when possible. Show passion into everything i do in a kitchen
Overview
12
12
years of professional experience
Work History
Kitchen Consultant
Butter My Brunch
Grapevine, TX
01.2026 - Current
- Collaborated with clients to design functional kitchen layouts enhancing workflow and efficiency.
- Conducted thorough assessments of kitchen needs, delivering tailored solutions for various culinary environments.
- Maximized space utilization with efficient storage solutions and innovative layout planning.
- Enhanced kitchen designs by incorporating client preferences and industry trends.
- Designed detailed kitchen layouts based on client needs, budgets and available supplies.
Chef
Chefs House
Roanoke, TX
01.2024 - Current
- Developed a rotating daily menu featuring 5+ seasonal dishes, increasing customer satisfaction and repeat visits.
- Ensured adherence to food safety standards while presenting dishes and detailed explanations to enhance the customer experience.
- Work hand and hand with social media team to help produce and release content for social media pages
- Developed seasonal menus reflecting local ingredients and culinary trends.
Kitchen Operation Manager
Trails Inn Restaurant
Gainesville, TX
01.2021 - 12.2025
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Reduced food and labor costs by implementing budget tracking and portion control, contributing to a profitability increase of 15% over one year.
- Developed 10+ innovative recipes and trained a team of 5 staff on proper preparation techniques.
- Analyzed ingredient prices to effectively track food costs, achieving a reduction in expenses by 15%.
- Managed a team of six staff members, overseeing daily kitchen operations to ensure efficient service and high food standards.
- Achieved a yearly profit of over $300,000 by implementing cost-effective menu strategies and attracting a 15% increase in new customers.
- Able to maintain and improve high volume kitchen
Head Chef/Catering Coordinator
Riverbend Bistro
Fort Worth, TX
02.2018 - 01.2021
- Coordinated with catering staff to deliver food services for special events and functions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- 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.
- Developed unique events and special promotions to drive sales.
- Oversaw food preparation and monitored safety protocols
Lead Cook
Malai Kitchen
SouthLake, TX
04.2016 - 12.2017
- Mentored kitchen staff to prepare each for demanding roles.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Prep and maintain line and station
Sous Chef
Chez Fabian
Grapevine, TX
08.2014 - 03.2016
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- 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.
- Planned promotional menu additions based on seasonal pricing and product availability
Education
Associate of Arts - Culinary Arts
Le Condon Bleu College of Culinary Arts
Chicago, IL06.2020
High School Diploma -
Byron Nelson High School
Trophy Club, TX01.2018
BS - logistics and supply change management logistics
University of North Texas
Denton, TX07.2023
Skills
- Kitchen Safety
- Verbal and Written Communication
- Disciplinary Action
- Kitchen Team Development
- High-Volume Dining
- Inspection and Observation
- Staff Motivation and Discipline
- Food Plating and Presentation
- Food Preparation and Safety
- Waste Reduction
- Team Leadership
- Interior planning
Timeline
Kitchen Consultant
Butter My Brunch
01.2026 - Current
Chef
Chefs House
01.2024 - Current
Kitchen Operation Manager
Trails Inn Restaurant
01.2021 - 12.2025
Head Chef/Catering Coordinator
Riverbend Bistro
02.2018 - 01.2021
Lead Cook
Malai Kitchen
04.2016 - 12.2017
Sous Chef
Chez Fabian
08.2014 - 03.2016
Associate of Arts - Culinary Arts
Le Condon Bleu College of Culinary Arts
High School Diploma -
Byron Nelson High School
BS - logistics and supply change management logistics
University of North Texas