JUAN DAVID FREYLE
Miami
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
8
8
years of professional experience
Work History
Sous Chef
Stubborn seed
Miami
02.2025 - 06.2025
- Created a positive work environment by encouraging teamwork among staff members.
- Supervised cooks and other kitchen personnel during meal services.
- Adjusted recipes as needed to accommodate dietary restrictions.
- Ensured product quality and safety standards were met throughout the inventory process.
- Assisted in developing strategies for maintaining appropriate safety stock levels based on historical usage data.
- Resolved issues related to receiving errors such as incorrect quantities or missing items.
- Reviewed and verified invoices for accuracy, completeness, and compliance with company policies.
- Documented all invoice processing activities in accordance with internal audit requirements.
- Maintained accurate records of all invoice transactions.
- Monitored employee productivity levels to identify areas for improvement or additional resources needed.
- Managed budgets associated with projects or initiatives within the department.
- Maintained accurate records for tracking progress and performance of team members.
Sous Chef
Autograph Collection Hotels The Farnam
Omaha
09.2023 - Current
- Established standard procedures for plating presentations.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Supervised food preparation staff to deliver high-quality results.
- Assisted with interviewing, hiring and training kitchen personnel.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Collaborated with Executive Chef to create innovative dishes for special events.
Saute Cook
The Farnam Hotel. (Dynamite Wood Fire Grill Rest
Omaha
08.2023 - 09.2025
- Inspected work areas for cleanliness prior to beginning shift duties.
- Executed proper techniques when preparing menu item ingredients.
- Adjusted heat sources accordingly based on type of ingredients being cooked in order to achieve desired results without burning or overcooking foods.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Restauran Service Chef
La Buvette
Omaha
10.2022 - 08.2023
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained new chefs on proper cooking techniques and menu items.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Grill Cook
La Bouillon
Omaha
09.2022 - 12.2022
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Set up work stations prior to restaurant opening to improve speed during busy periods.
Chef Manager
Sushino
Omaha
06.2022 - 09.2022
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
Saute Cook
Thyme and tonic
Manhattan
11.2021 - 06.2022
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Received and stored food and supplies.
- Made meals in accordance with company standards and requirements.
Executive Chef and Bussines Partner
La Chilanguita
Bogota
01.2021 - 07.2021
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
Advise and Know How Creator
El Carretero Pizza & Gourmette
Bogota
09.2020 - 10.2020
- Wrote code to determine mechanics and gameplay of new software.
- Managed the production process from pre-production to post-production for various projects.
- Adapted content for various channels, including social media, blogs, and websites.
Cook Supervisor
El Galpon
Bogota
05.2020 - 09.2020
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Implemented systems designed to improve efficiency within the kitchen environment.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
Cook 1
Casa Lelyte (Vegan Food)
Bogota
01.2019 - 08.2019
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Supervised and trained kitchen staff on proper preparation techniques.
Cook B
JW Marriott Hotel
BOGOTA
07.2018 - 12.2018
- Managed inventory and supplies to ensure materials were available when needed.
- Operated a variety of machinery and tools safely and efficiently.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
INTERNSHIP
JW Marriott Hotel
Bogota
06.2018 - 07.2018
- Oversaw quality control to identify inconsistencies and malfunctions.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Worked with cross-functional teams to achieve goals.
Credit and Portfolio Advisor
Ecci University
Bogota
07.2017 - 11.2017
- Established and enforced administration policies and rules governing student behavior.
- Compiled and studied educational and economic information to assist individuals in determining vocational and educational objectives.
- Counseled individuals to help overcome personal, social or behavioral problems affecting educational or vocational situations.
- Provided disabled students with assistive devices, supportive technology and assistance accessing facilities.
- Identified needs of customers promptly and efficiently.
Education
Professional Gastronomy And Culinary -
Universidad Del Areandina
Colombia04-2022
Technologist in Gastronomic Management -
Universidad Del Areandina
Colombia Bogota04-2021
Professional Culinary Technician -
Universidad Del Areandina
Bogota Colombia 10-2020
Skills
Culinary Experience Kitchen Management Experience Restaurant Experience Kitchen Experience Time Management Food Safety Cooking Catering Food Preparation Supervising Experience Banquet Experience Management Meat Cutting Menu Planning Merchandising Leadership Food Production Food Service Management Meal Preparation Chef Employee Orientation Labor Cost Analysis Cleaning Experience Inventory Control Restaurant Management POS Profit & Loss Retail Sales
- Food safety
Languages
3,3
Education and Training
other,other,other
Timeline
Sous Chef
Stubborn seed
02.2025 - 06.2025
Sous Chef
Autograph Collection Hotels The Farnam
09.2023 - Current
Saute Cook
The Farnam Hotel. (Dynamite Wood Fire Grill Rest
08.2023 - 09.2025
Restauran Service Chef
La Buvette
10.2022 - 08.2023
Grill Cook
La Bouillon
09.2022 - 12.2022
Chef Manager
Sushino
06.2022 - 09.2022
Saute Cook
Thyme and tonic
11.2021 - 06.2022
Executive Chef and Bussines Partner
La Chilanguita
01.2021 - 07.2021
Advise and Know How Creator
El Carretero Pizza & Gourmette
09.2020 - 10.2020
Cook Supervisor
El Galpon
05.2020 - 09.2020
Cook 1
Casa Lelyte (Vegan Food)
01.2019 - 08.2019
Cook B
JW Marriott Hotel
07.2018 - 12.2018
INTERNSHIP
JW Marriott Hotel
06.2018 - 07.2018
Credit and Portfolio Advisor
Ecci University
07.2017 - 11.2017
Professional Gastronomy And Culinary -
Universidad Del Areandina
Technologist in Gastronomic Management -
Universidad Del Areandina
Professional Culinary Technician -
Universidad Del Areandina