CHRISTIAN NAVARRETE
San Diego,CA
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously. A positive attitude. Willingness to take on added responsibilities to meet team goals. Efficient and committed to keeping high standards of food safety and sanitation, while managing kitchen staff and inventory.
Overview
7
7
years of professional experience
Work History
Prep Cook
Wolf in the Woods
02.2024 - 11.2025
- Prepared and organized ingredients for daily meal service, ensuring quality and consistency.
- Operated kitchen equipment safely, adhering to health and safety standards.
- Maintained cleanliness of workstations, contributing to a safe cooking environment.
- Prepared various cuts of meat according to the chefs specifications
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Wrapped meat produce to maintain quality, freshness and condition.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Developed and refined sauces in accordance with established recipes and quality standards.
- Oversaw cooking processes to ensure consistency and flavor profile across all batches.
- Streamlined batch cooking processes, reducing preparation time while maintaining quality standards.
Line Cook / Prep Cook / Expeditor / Food Runner
Great Maple
01.2024 - 11.2025
- Prepared and cooked high-quality dishes according to menu specifications and standards.
- Collaborated with team members to ensure timely service during peak hours.
- Maintained cleanliness and organization of kitchen workspace adhering to health regulations
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Cooked proteins to customer specifications
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Trained new expeditors and food runners according to company policies and standards.
- Increased order accuracy through effective communication between F.O.H and B.O.H teams.
- Reduced wait times for customers, prioritizing and organizing food orders according to table numbers.
- Demonstrated strong knowledge of menu items, regularly assisting servers with questions regarding ingredients or allergens when needed.
- Improved order accuracy with thorough review of each dish before serving to customers.
Barback/busser
Trailer Park After Dark
06.2025 - 10.2025
- Assisted bartenders with beverage preparation and service during high-volume shifts.
- Maintained cleanliness of bar area, ensuring a safe and organized workspace.
- Stocked inventory by replenishing glassware, garnishes, and beverage supplies consistently.
- Supported customer service efforts by promptly addressing guest inquiries and requests.
- Restocked ice, condiments, and snacks.
- Restocked glassware, cleaned tables and organized supplies to meet demanding trading periods throughout shift.
- Replaced empty kegs and soda syrups.
- Assisted in setting up and breaking down bar area for special events.
- Coordinated with servers and bartenders to maintain smooth operation of bar area.
- Delivered food to customers at bar and tables.
Prep Cook / Garde Manger
Kingfisher
07.2023 - 08.2023
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Preserved freshness of food by storing food in designated containers and storage areas within walk-in
- Set up cooking supplies and workstations during opening and closing to maximize productivity.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Followed orders from the head chef to establish productive and timely preparation of tasks
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in a fast-paced type environment.
- Managed opening and closing shift kitchen tasks.
Lead Prep Cook
Born and Raised
02.2023 - 07.2023
- Acted as head chef when required to maintain continuity of production and quality
- Planned and directed high-volume food preparation in a fast-paced environment.
- Trained kitchen staff to perform various preparation tasks
- Led daily staff meetings to communicate expectations for the day
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
- Evaluated food products to verify freshness and quality.
Junior Sous Chef
ANIMAE
03.2021 - 03.2023
- Ordered food items for upcoming events per sous chef request.
- Delivered verbal culinary instruction and assignments to several morning prep staff daily and made sure they were done accordingly.
- Took part in daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Prepped daily menu items to quickly deliver upon request.
- Assisted sous chef with weekly schedule drafts for kitchen staff.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create family meals daily.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Ordered new ingredients and supplies to meet expected needs.
- Oversaw cleanliness of each station in kitchen.
- Monitored recipe portioning to control food costs.
- Maintained professional, organized, and safe environment for employees and patrons.
Lead Line Cook
HERB & WOOD
01.2019 - 03.2021
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared ingredients ahead of time to promote efficiency.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Handled portion control activities according to specified instructions provided by chef.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Education
High School Diploma - undefined
Herbert Hoover High School
San Diego, CA01.2013
Skills
- Kitchen Preparation
- Chef Assistance
- Food Preparation and Safety
- Operations Support
- Team Leadership
- Inventory Management
- Safety Management
- Hiring, Training and Developing staff members
- Vendor sourcing, ordering and deliveries
Timeline
Barback/busser
Trailer Park After Dark
06.2025 - 10.2025
Prep Cook
Wolf in the Woods
02.2024 - 11.2025
Line Cook / Prep Cook / Expeditor / Food Runner
Great Maple
01.2024 - 11.2025
Prep Cook / Garde Manger
Kingfisher
07.2023 - 08.2023
Lead Prep Cook
Born and Raised
02.2023 - 07.2023
Junior Sous Chef
ANIMAE
03.2021 - 03.2023
Lead Line Cook
HERB & WOOD
01.2019 - 03.2021
High School Diploma - undefined
Herbert Hoover High School