Christopher Diaz
Ventura,CA
Summary
Results-driven Chef & Food Service Manager with extensive experience in optimizing operations and enhancing profitability. Expertise in staff management, inventory control, and budget oversight ensures seamless and efficient service delivery. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.
Overview
3
3
years of professional experience
Work History
Sous Chef
Larsens Restaurant
Oxnard, CA
02.2025 - Current
- Manage food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Maintain open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Chef
Self Employed
Ventura, CA
11.2023 - 12.2024
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Oversaw BBQ grill, flat top, and cleaned equipment after every event.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Kitchen Manager
King & Queen Cantina
Oxnard, CA
10.2022 - 11.2023
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Assisted staff by serving food and beverages or bussing tables.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
Sous Chef
Model Citizen Llc
Ventura, CA
01.2022 - 10.2022
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Assisted in menu development and recipe testing.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Developed daily specials utilizing seasonal ingredients.
- Assisted with interviewing, hiring and training kitchen personnel.
Education
Diploma in Culinary Arts & Operations - Culinary Arts
Auguste Escoffier School of Culinary Arts
07-2022
Skills
- Staff training and development
- Team collaboration and leadership
- Kitchen equipment operation and maintenance
- High volume dining
- Workflow planning
- Food plating and presentation
- Cost controls
- Inventory management
- Menu planning
- Food presentation
- Allergen awareness
Languages
Spanish
Native/ Bilingual
Timeline
Sous Chef
Larsens Restaurant
02.2025 - Current
Chef
Self Employed
11.2023 - 12.2024
Kitchen Manager
King & Queen Cantina
10.2022 - 11.2023
Sous Chef
Model Citizen Llc
01.2022 - 10.2022
Diploma in Culinary Arts & Operations - Culinary Arts
Auguste Escoffier School of Culinary Arts