JOSE GALAN

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls

Conducted in-depth review of schedules in collaboration with human resources as well as led t sourcing, purchase, and maintenance of equipment for entire union property

• Created menus for all events, including weddings, receptions, and large social events
• Created quality control and quality assurance programs, training tools, and policies that increased satisfaction scores and staff efficiency
• Ensure optimal equipment maintenance and sanitation of kitchen facilities
• Established menu descriptions to drive consistent standards throughout the kitchen.

• Oversee breakfast, lunch and dinner for quality assurance of meal presentation and portion control
• Performs a pre-meal meeting with food servers to review detail of daily menu
• 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, ordering, creating new menu items
• Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

• Created menus for all events, including weddings, receptions, and large social events
• Adaptability Baking experience
• Bilingual Catering experience
• Creativity Culinary experience
• Customer service Dependability
• Empathy Food preparation
• Food cost Banquet experience
• Inventory control Knowledge of kitchen areas
• Labor cost Menu development
• ServSafe certified Train, hire and manage staff
• Created quality control and quality assurance programs, training tools, and policies that increased satisfaction scores and staff efficiency
• Ensure optimal equipment maintenance and sanitation of kitchen facilities
• 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
• Responsible for managing and supervising kitchen staff and operations and scheduling, ordering, creating new menu items.

• Created menus for all events, including weddings, receptions, and large social events
• 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
• Keep waste to a minimum by utilizing food storage and food recycling techniques
• Oversee breakfast, lunch and dinner for quality assurance of meal presentation and portion control.