Damian Ojeda
Chicago,IL
Summary
Dynamic culinary professional with extensive experience at Etta, excelling in team leadership and food safety. Proven track record of enhancing kitchen productivity and guest satisfaction through innovative menu development and effective communication. Recognized for maintaining high standards in food presentation while mentoring staff to foster a collaborative environment.
Overview
7
7
years of professional experience
Work History
Sous Chef
Etta
Chicago, IL
06.2024 - 07.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained 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.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Assisted with menu development and planning.
- Nurtured excellent rapport with kitchen staff, encouraging collaborative assistance when necessary.
Junior Sous Chef
Etta
Scottsdale, AZ
12.2023 - 06.2024
- Led recruitment efforts for new employees while adapting procedures and cooking techniques for predominantly Spanish-speaking kitchen staff.
- Commenced training on opening protocols such as weekly produce and protein orders, inputting labor and food cost figures, and distributing responsibilities among morning staff.
- Monitored recipe portioning to control food costs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Participated in food tastings and taste tests.
Junior Sous Chef
Etta
Chicago, IL
03.2023 - 12.2023
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
Line Cook
Etta
Chicago, IL
03.2021 - 03.2023
- Demonstrated proficiency across all kitchen stations within first three months of employment, specializing in Pasta/Sauté
- Cultivated supportive kitchen atmosphere, enabling colleagues to complete tasks for streamlined service
- Provided assistance to Chefs through early prep shifts and voluntary coverage on days off when understaffed
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Line Cook
Maple & Ash
Chicago, IL
04.2019 - 10.2020
- Operated efficiently as Garde Manger, Griddle, and Grill cook.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Initiated training in expediting service to enhance food delivery efficiency for colleagues
- Arrived early to assist and observe execution of preparation and various operations before lunch/dinner service.
Dishwasher
Maple & Ash
Chicago, IL
06.2018 - 04.2019
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
- Assisted with basic food preparation tasks as needed, helping expedite meal service for guests.
Education
John F. Kennedy High School
Chicago, IL06.2018
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
Languages
Spanish
Professional Working
Timeline
Sous Chef
Etta
06.2024 - 07.2025
Junior Sous Chef
Etta
12.2023 - 06.2024
Junior Sous Chef
Etta
03.2023 - 12.2023
Line Cook
Etta
03.2021 - 03.2023
Line Cook
Maple & Ash
04.2019 - 10.2020
Dishwasher
Maple & Ash
06.2018 - 04.2019
John F. Kennedy High School