Bryan Mendizabal
Los Angeles,CA
Summary
Hospitality professional with 10 years of restaurant experience, with a proven track record of development and advancement in my culinary career. I am currently seeking a role as an Executive Chef as Highly-motivated team member with desire to take on new challenges. Strong work ethic, with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
7
7
years of professional experience
Work History
Executive Chef
Tao Group Hospitality
San Diego, CA
11.2023 - Current
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Supervised 30+ HOH staff members and delivered mentorship to strengthen kitchen skills.
Executive Sous Chef
Tao Group Hospitality
San Diego, CA
11.2020 - 11.2022
- Report Directly to the Vice President of Culinary Operations
- Oversee kitchen operations with revenue of 4 million, which must be done in accordance with the organization's standards
- Report to VP of Purchasing to if need to replace any equipment or vendor
- Maintain food cost and labor cost within budget based on sales projection
- Supervise sous chefs, relying on knowledge acquired over the years and in line with policies of the organization
- Provide the all-important training to newly recruited cooks and take note of how they progress
- Maintain consistency and quality in food taste in line with photos and recipes made available by the organization's management
- Create menu based on seasonal product and prefix menu for special events with pricing, food cost, and uploading into Craft able.
Sous Chef
Herringbone La Jolla
La Jolla, CA
06.2020 - 12.2020
- Directs food preparation and collaborates with executive chef
- Helps in the design of food menu and special with Food cost
- Produces high quality plates, including both design and taste
- Oversees and supervises HOH Operations
- Assists with menu planning, inventory, and management of supplies
- Ensures that food is top quality and that kitchen is in good condition
- Offers suggestions and creative ideas that can improve upon the kitchen's performance
- Schedules staff shifts, Trains new employees
- Orders food supplies
- Solves problems that arise and seizes control of issues in the kitchen.
Jr. Sous Chef
Herringbone Santa Monica
Santa Monica, CA
11.2019 - 05.2020
- Partake in daily shift briefings to culinary team
- Ensure consistency in the preparation of all food items following Head Chef recipes
- Communicate effectively with the rest of the team to ensure hot and cold line were setup and properly stock before service
- Assist in proper receiving format for daily deliveries from vendors into the kitchen
- Ensure all health & safety standards are executed to the highest possible outcomes and in accordance to local, state, and federal regulations
- Actively share ideas, opinions, and suggestions to improve the environment and menus
- Understand and support the Executive Chef in quality of all food leaving the kitchen, remedy as necessary
- Maintain cleanliness and proper rotation of product
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Train the staff to proper plating and presentation of all dishes served.
Lead Line Cook
Searsucker Del Mar
Del Mar, CA
04.2019 - 11.2019
- Worked with a Seasonal Menu
- Prepares food items by cutting, chopping, mixing, and preparing sauces
- Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
- Performs inventory checks and completes food storage logs.
Sushi Chef/Line Cook
RB Sushi
San Diego, CA
02.2019 - 11.2019
- Maintain inventory and reorder supplies as needed
- Work alongside a team 10 people from Sushi Bar to Kitchen
- Developed system to efficiently manage open, prep, and stock my station before service
- Prepares food items by cutting, chopping, mixing, and preparing sauces
- Cooked food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
- Cleans and sanitizes cooking surfaces at the end of the shift.
Kitchen Manager
Awoolim sd Inc.
San Diego, CA
04.2017 - 02.2019
- Overseeing the daily operations of the restaurant with sale of $1.5 Million annually
- Responsibilities include hiring and training staff, coordinating employee schedules, and ensuring company protocols are being followed
- Created a menus items within Asian Cuisine with catering options
- Manage the COGS for the venue and ensure to stay within the budget and revenue projections
- Purchased equipments, food product, and handle maintenance for the restaurant
- Report directly to owner with restaurant flash on revenue and labor reports.
Education
Culinary Arts -
San Diego Mesa College
06.2019
Culinary Arts -
The School of the Art Institute
05.2018
Skills
- Restaurant Operations
- Menu development
- Staff Management
- Budgeting and cost control
- Hiring, Training, and Development
Languages
Fluent, Fluent
Timeline
Executive Chef
Tao Group Hospitality
11.2023 - Current
Executive Sous Chef
Tao Group Hospitality
11.2020 - 11.2022
Sous Chef
Herringbone La Jolla
06.2020 - 12.2020
Jr. Sous Chef
Herringbone Santa Monica
11.2019 - 05.2020
Lead Line Cook
Searsucker Del Mar
04.2019 - 11.2019
Sushi Chef/Line Cook
RB Sushi
02.2019 - 11.2019
Kitchen Manager
Awoolim sd Inc.
04.2017 - 02.2019
Culinary Arts -
San Diego Mesa College
Culinary Arts -
The School of the Art Institute
Similar Profiles
MICHAEL MULIGMICHAEL MULIG
Lead Server at TAO Group Hospitality | TAO Asian BistroLead Server at TAO Group Hospitality | TAO Asian Bistro
Sean-Michael NicholsonSean-Michael Nicholson
Events Operation Server at Tao Group HospitalityEvents Operation Server at Tao Group Hospitality
CHRISTINA CARABALLO-WASHBURNCHRISTINA CARABALLO-WASHBURN
Receptionist at Tao Group HospitalityReceptionist at Tao Group Hospitality
Kathleen DouglasKathleen Douglas
Senior Sales Manager at TAO Group HospitalitySenior Sales Manager at TAO Group Hospitality
Grace BonafedeGrace Bonafede
TV Talent Assistant to Andrew Kurland at Creative Artists Agency (CAA)TV Talent Assistant to Andrew Kurland at Creative Artists Agency (CAA)