Israel Zavala Mendez
Hoffman Hospitality Group
San Antonio,TX
2
Languages
1
Certification
24
years of professional experience
Hands-on kitchen leader with experience directing daily operations, training staff, and maintaining smooth service in high-volume settings. Skilled in scheduling, inventory control, vendor coordination, and health code compliance. Focused on building strong teams, improving workflow, and keeping food costs under control.
Professional culinary leader with robust experience in high-volume kitchen operations and staff management. Strong focus on team collaboration and achieving results, adaptable to changing needs. Adept in inventory control, food safety, and quality assurance. Known for effective communication, problem-solving skills, and fostering positive work environment.
Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management.
Work History
Kitchen Manager in Training Program
21 Years 10 Months- Directed daily kitchen operations, ensuring consistent food quality and timely service.
- Managed staff scheduling, assignments, and coverage to support efficient shift execution.
- Monitored inventory levels and ordered supplies to maintain kitchen readiness.
- Enforced food safety and sanitation standards across prep and service areas.
- Trained kitchen staff on procedures, portioning, and equipment use.
- Coordinated with vendors to resolve shortages and maintain product availability.
- Reviewed production processes and adjusted workflows to reduce waste.
- Supervised prep, line, and closing procedures to maintain operational consistency.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Boosted team morale and performance through effective leadership and training programs.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair.
- Monitored inventory levels and supported ordering to prevent shortages and waste.
- Reviewed portion control and product use to reduce cost and maintain consistency.
- Managed food costs effectively by negotiating with suppliers and implementing portion control measures.
Line Cook
2 Years 1 Month- Prepped ingredients and stations to support high-volume line efficiency.
- Executed menu items with consistent portioning and presentation standards.
- Monitored food safety and sanitation practices throughout shift.
- Coordinated with servers and kitchen staff to maintain timely ticket flow.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
High School Diploma
Skills
Kitchen organization
Sanitation standards
Food presentation
Food safety compliance
Ordering supplies
Waste reduction
Cost control
Special event coordination
Safety audits
Cleaning and sanitation
Verbal and written communication
Food safety
Leadership development
Kitchen equipment maintenance
Goal setting
Staff management
Cost controls
Staff coaching
Certification
- Certified kitchen manager, lucilles bbq
- ServSafe certification of california #22097937
Languages
English
Professional Working
Spanish
Professional Working
Timeline
Kitchen Manager in Training Program
Hoffman Hospitality Group
09.2004 - 07.2026Read More
Line Cook
Chili's Restaurant
08.2002 - 09.2004Read More
Mexico
High School Diploma
Read More