D. Jimmy Homsapaya
Los Angeles,CA
Summary
A seasoned culinary professional with a proven track record at Salazars Fine Mexican Food, I excel in menu development and staff coordination. Leveraging culinary expertise and a knack for spoilage prevention, I've successfully led teams to enhance food quality and kitchen efficiency, embodying leadership and innovation in high-pressure environments. While delivering a memorable guest experience while motivating and keeping my line cooks inspired.
Overview
23
23
years of professional experience
Work History
Lead Line Cook
Salazars Fine Mexican Food
Los Angeles, CA
11.2022 - Current
- Ensuring the highest quality of products produced for the line.
- Bulk prepped for lunch and dinner service.
- Trained new staff for shifts assigned.
- Placed orders for produce, meat, and other items used in kitchen.
- Utilized closing SOP's for the kitchen.
- Ran the line during busy shifts when the Chef and Sous Chef not present.
- Ensured proper food safety standards were met at all times.
- Practiced first in first out with all products in kitchen.
- Helped create weekly specials with Chefs
Junior Sous Chef
Public School310
Culver City, CA
03.2018 - 11.2022
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised cooks and preps in proper culinary techniques.
- Ordered produce, meats, dairy, bakery and dry goods for restaurant
- Organized deep cleaning and daily cleaning assignments
Owner/Chef
Self Employeed
Los Angeles, CA
01.2002 - 01.2009
- Managed daily operations of business, including hiring and training staff.
- Developed strategic plans to increase profitability and efficiency.
- Identified new opportunities for growth, expansion, and diversification.
- Negotiated contracts with vendors and suppliers.
- Oversaw budgeting and financial management.
- Analyzed industry trends to develop competitive strategies.
- Maintained relationships with existing clients by providing superior customer service.
- Implemented quality assurance processes to ensure product excellence.
Education
Associate of Arts - Chefs Program
Le Cordon Bleu
Pasadena 06-2001
Skills
- Plates presentation
- Spoilage prevention
- Food safety
- Staff coordination
- Food processing
- Grilling techniques
- Culinary expertise
- Food safety monitoring
- Menu development
- Catering management
- Recipe execution
- Portion control
- Ordering and stocking
Timeline
Lead Line Cook
Salazars Fine Mexican Food
11.2022 - Current
Junior Sous Chef
Public School310
03.2018 - 11.2022
Owner/Chef
Self Employeed
01.2002 - 01.2009
Associate of Arts - Chefs Program
Le Cordon Bleu