German Mejia
Midway City,CA
Summary
Culinary professional with 14 years of experience in high-volume restaurants generating $2 million to $17.5 million in annual revenue. Expertise in opening new locations, managing inventory, and overseeing back-of-house operations. Proven ability to train and develop culinary staff to meet company standards while ensuring food safety and quality. Skilled in anticipating ingredient needs and optimizing kitchen workflow for maximum efficiency.
Overview
12
12
years of professional experience
Work History
Executive Chef Partner
O SEA
Orange, CA
07.2023 - Current
- Collaborated with suppliers to source fresh produce and maintain inventory levels.
- Trained and mentored kitchen staff in culinary techniques and food safety practices.
- Managed kitchen operations, ensuring smooth workflow and high-quality food preparation.
- Developed seasonal menus to enhance dining experiences and showcase local ingredients.
- Maintained cleanliness and sanitation by following strict policies and procedures.
- Tracked ingredient inventories to forecast purchasing needs and minimize costs.
- Promoted business on social media platforms to enhance brand visibility.
Executive Chef
North Italia
Torrance, CA
10.2022 - 07.2023
- Executive Chef who oversees all responsibility within the restaurant to ensure profitability & quality. New restaurant location with high volume , ensuring all standards are held high. Experience with pizza making and in house pasta program.
Executive Kitchen Manager
Zovs
Orange County, CA
06.2022 - 10.2022
- Oversaw multi-unit kitchen operations, focusing on recipe adherence and efficient ordering practices.
- Coordinated catering events to ensure timely delivery and uphold high service standards.
- Established strong vendor relationships to secure quality ingredients for all restaurants.
- Provided ingredient costs and portioning data to assist restaurant owners with pricing strategies.
- Conducted regular inspections of work areas to identify safety hazards and sanitation violations.
- Developed standardized recipes with precise ingredient lists and detailed preparation instructions.
- Scheduled staff according to operational needs while complying with labor regulations.
Sous Chef
Old Brea Chop house
Brea, CA
08.2021 - 06.2022
- Oversee all responsibility of the restaurant to ensure profit . Hiring and training of all crew for BOH , responsible to providing all equipment and uniforms to crew , inventory management , scheduling , fish and meat butchery , managing of all prep levels and pars , responsible for proper ordering of seafood , meat , produce , dry goods etc.., adhering to budgets on a period to period basis
Executive Chef Manager
Kings Seafood Company
Los angeles, Santa Monica, San diego, Costa mesa
06.2013 - 08.2021
- Oversaw kitchen operations, maintaining consistent food quality and safety standards.
- Trained and mentored kitchen staff to improve culinary skills and teamwork.
- Managed food inventory, ordering supplies to sustain optimal stock levels.
- Monitored cooking techniques, ensuring compliance with company recipes and presentation standards.
- Inspected deliveries for freshness upon arrival at restaurant premises.
- Created weekly schedules for kitchen staff, ensuring adequate coverage during peak hours.
- Collaborated with front-of-house managers to execute events smoothly.
- Evaluated kitchen staff performance through observations and feedback sessions.
Education
Culinary Diploma - Culinary Art
Le Cordon Bleu
Los Angeles, CA01-2011
Skills
- Culinary recipe development and menu planning
- Kitchen operations management and layout design
- Effective inventory management practices
- Staff scheduling with time efficiency
- Budget analysis and cost control strategies
- Coaching for employee development and retention
- Bilingual communication abilities in the workplace
- Fish butchery along with basic meat preparation skills
- Oyster shucking proficiency for seafood handling
- Standards for live product handling in kitchens
- Quality control measures in food preparation processes
- Management of vendor relationships for sourcing ingredients
- Marketing initiatives for culinary promotions
References
REFERENCES UPON REQUEST
Languages
English
Native/ Bilingual
Spanish
Native/ Bilingual
Timeline
Executive Chef Partner
O SEA
07.2023 - Current
Executive Chef
North Italia
10.2022 - 07.2023
Executive Kitchen Manager
Zovs
06.2022 - 10.2022
Sous Chef
Old Brea Chop house
08.2021 - 06.2022
Executive Chef Manager
Kings Seafood Company
06.2013 - 08.2021
Culinary Diploma - Culinary Art
Le Cordon Bleu
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