Jannet Mayoral
San Diego ,CA
Overview
2026
2026
years of professional experience
Work History
Sous Chef
California English
San Diego, CA
08.2025 - 01.2026
- Supervised kitchen operations, ensuring high standards of food quality and safety.
- Developed and implemented seasonal menu offerings, enhancing culinary diversity and guest satisfaction.
- Trained and mentored junior kitchen staff, fostering a collaborative and efficient work environment.
- Streamlined food preparation processes, reducing waste and improving overall kitchen efficiency.
- Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
- Conducted regular kitchen inspections to uphold hygiene standards and compliance with health regulations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Operations Manager
Nibll
Anaheim, CA
07.2023 - 08.2025
- Streamlined daily operations by implementing efficient workflow processes.
- Led cross-functional teams to enhance productivity and service delivery.
- Developed and executed strategic initiatives to optimize resource allocation.
- Mentored junior staff in operational best practices and performance standards.
- Analyzed operational data to identify improvement areas and drive efficiency.
- Spearheaded training programs aimed at enhancing team capabilities and performance.
- Oversaw inventory management systems, ensuring accuracy and timely replenishment.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Enhanced customer satisfaction by establishing clear communication channels and addressing concerns promptly.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Achieved higher employee retention rates by fostering a positive work environment and providing opportunities for professional growth.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Analyzed data trends to identify potential bottlenecks in operations workflow, implementing strategies to mitigate risks accordingly.
Head Line Chef
Common Stock
San Diego, CA
2021 - 2023
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus, incorporating local ingredients and culinary trends.
- Mentored and trained junior chefs, fostering skill development and teamwork.
- Streamlined inventory management processes, reducing waste and optimizing costs.
- Implemented food safety protocols, maintaining compliance with health regulations.
- Contributed positively towards workplace morale through active participation in team meetings aimed at continuous improvement.
- Upheld strict adherence to recipe guidelines, ensuring consistency in taste and quality across all menu offerings.
- Trained new employees on kitchen procedures, promoting adherence to established protocols for cleanliness and organization.
Operations Manager & Lead Expediter
Nybl Catering
West Oakland, CA
01.2018 - 03.2020
- Expedited food for up to 27 companies with up to 3,000 meals on a daily basis.
- Scheduled up to 38 consistent delivery drivers with a concierge and or on-site chefs, using 7 shifts, and ensuring all employees take 15 minute breaks and 30 minute lunches when necessary.
- Built detailed portfolios of each client with address, location, parking, food set up area and total logistics. As well as important contact information.
- Created daily driver’s schedules with detailed time in and out and service start and end time.
- Maintained 18 catering vehicles and used Tookan and Keeptruckin devices to track drivers and vehicles.
- In charge of stocking/replenishing sanitation supplies, linens towels, serving utensils and any equipment needed by servers.
- Helped build and formulate menus with the executive chef and marketing department on a monthly basis.
- Responsible for budgeting and purchasing all FOH equipment and supplies.
- Provided daily folders with client portfolio, car keys, key fobs, menu, menu cards with detailed ingredients for each dish including allergens.
- Responsible for receiving all unused food from drivers and safely bringing down to temperature, storing and scheduling donations.
- Walked thru kitchen with the executive chef every morning to assure food quality and add any changes made on menu into menu cards.
- Conducted daily meetings and tastings with full staff to inform about the menu, and how to serve, along with any updates on clients.
- Assured that all food was kept at safe temperatures in hot boxes or walk-ins.
- In charge of making sure all food was out of the kitchen on time then on to delivery vehicles as per driver schedule.
- Responsible for hiring, firing and reprimanding employees, including drivers, concierge and onsite chefs.
- Managed 30+ employees for Nybl, a catering company in the San Francisco and Los Angeles areas, dedicated to fueling top tech companies and professional athletes with clean sustainable, plant forward food.
Server
Doomie’s Home Cookin’
Hollywood, CA
07.2012 - 10.2017
- Responsibilities include preparing front of house for opening. Taking customer’s orders, ensuring cooks receive orders and put food out in a timely manner. Maintain all areas clean, organized and stocked. Knowledge of menu and 86 list and what can be replaced.
- Greeted customers as soon as they walk in. Ensured customers were seated and provided beverage options, including beer and wine. Recommend specials and appetizers. Answer all questions and concerns about the menu and/or restaurant. Maintain a comfortable and friendly environment. Prepare house salads and soups and be sure they are out before entrees. Recommend dessert at the end of their meal. Ensured to check over their bill before taking out to make pay out as easy and fast as possible.
- Closing restaurant during night shifts; ensuring that restaurant dining areas are swept, mopped and all trash is taken out. Closing out register and securing cash. Lock front door and locking keys in lock key box.
Accounts Receivable/Payable and Payroll Specialist
Gibbs Bros.
Los Angeles
04.2008 - 04.2009
- Receive and organize bills.
- Pay all bills and purchase orders before due date.
- Used Quickbooks for all purchase orders, outgoing and incoming bills.
- File copies of bills paid.
- Calculate employees hours and wages.
- Make sure to have payroll ready in timely manner.
Timeline
Sous Chef
California English
08.2025 - 01.2026
Operations Manager
Nibll
07.2023 - 08.2025
Operations Manager & Lead Expediter
Nybl Catering
01.2018 - 03.2020
Server
Doomie’s Home Cookin’
07.2012 - 10.2017
Accounts Receivable/Payable and Payroll Specialist
Gibbs Bros.
04.2008 - 04.2009
Head Line Chef
Common Stock
2021 - 2023