Brenda Villaneda
Sylmar,CA
Summary
Experienced Executive Chef skilled in food safety, cost control, and kitchen management. Proven ability to streamline processes, enhance team performance, and deliver high-quality culinary experiences.
Overview
11
11
years of professional experience
Work History
Executive Chef
Ivy Park at Studio City
Studio City, CA
02.2024 - Current
- Developed seasonal menus emphasizing local ingredients and culinary trends.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Streamlined food preparation processes, improving kitchen efficiency and reducing waste.
- Trained new chefs on culinary techniques and restaurant policies, enhancing team performance.
- Collaborated with management to create special event menus and catering services.
- Managed inventory levels, ordering supplies to maintain optimal stock for kitchen operations.
- Implemented cost-control measures, optimizing ingredient usage while maintaining quality standards.
- Fostered a positive team environment through effective communication and conflict resolution strategies.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Sous Chef
The Village At Northridge
Northridge, CA
01.2016 - 02.2024
- Trained and mentored junior kitchen staff in culinary techniques and best practices.
- Implemented new cooking methods, elevating dish presentation and flavor profiles.
- Managed special dietary needs for residents, ensuring compliance with nutritional guidelines.
- Conducted quality checks on ingredients and finished dishes to maintain high culinary standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
Education
Dietary Manager(CDM) - Dietiary
Los Angeles Mission College
Sylmar, CA06-2027
Culinary Arts - Culinary Arts
University of Antelope Valley
Lancaster, CA07-2014
Skills
- Menu development
- Recipe development
- Cost control
- Food safety
- Hospitality management
- Nutritional expertise
- Kitchen management
- Kitchen staff management
- Team leadership
- Staff development
- Hospitality service expertise
Timeline
Executive Chef
Ivy Park at Studio City
02.2024 - Current
Sous Chef
The Village At Northridge
01.2016 - 02.2024
Dietary Manager(CDM) - Dietiary
Los Angeles Mission College
Culinary Arts - Culinary Arts
University of Antelope Valley