Giancarlo Junyent

• Improved customer satisfaction by conducting thorough restaurant evaluations and providing actionable feedback.
• Increased overall efficiency with innovative menu design and strategic pricing recommendations.
• Enhanced dining experience through evaluating service quality and suggesting staff training programs.
• Boosted client revenue by identifying opportunities for cost reduction and operational improvements.
• Streamlined communication between kitchen staff, servers, and management to improve overall team cohesion.
• Assisted in recruitment efforts by developing job descriptions, interviewing candidates, and evaluating potential hires for fit within the organization''s culture.
• Facilitated employee training sessions on topics such as food safety, customer service techniques, and conflict resolution strategies.
• Evaluated financial statements regularly spotting areas of concern before they developed into larger issues.
• Updated business appearance, decor, social media accounts and promotional strategies.
• Reviewed business finances and back-end administrative procedures.
• Optimized menu with fresh offerings and seasonal fare.
• Observed restaurant operations, watched staff interactions and ate different foods from established menu.
• Trained new employees in operational procedures and modeled duties for front and back house positions.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

• Michelin Guide 2023
• Designed kitchen and was fully involved in the construction of the restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Interacted with guests to obtain feedback on product quality and service levels.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Did the construction and remodeling of the kitchen.
• Worked side by side with architects.
• Developed a new menu, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Plated and presented all dishes to match established restaurant standards.
• Followed health, safety and sanitation guidelines while preparing and serving food.

• The restaurant La Botticella, is a family business, where I worked almost all my career. It's been open for more than 40 years. I learned most of what I know of managing restaurant and cooking techniques there. Since I started working there, it won two times the best Italian restaurant of Rio de Janeiro by the most famous magazine and newspaper of the city. I was responsible for all kitchen and front staff of the establishment. Managed BOH and FOH staff. Responsible for training, hiring, orienting, scheduling, evaluating and enforcing discipline when necessary. Created new recipes minimizing wastes, reducing food costs by using seasonal and local ingredients. Developed menus and pricing. Regularly interacted with guests to obtain feedback on product quality and service levels. Managed storage duties such as, labeling, dates and organization. Verified freshness of products upon delivery. Talked to suppliers. Responsible to train new staff members and pasta production.

Started my own foodtruck business where I created all recipes and participated most of the most famous street food events of Rio de Janeiro. Elected in 2016 one of the best food truck burgers of the city. I was responsible for training all staff, producing burgers in large scale, implementing marketing strategies which resulted in a considered company growth, obtained documents, clearances, certificates and approvals from local, state and federal agencies, reduction of costs and responsible for all creative design of the company project.