Jason Quilalang
San Diego,CA
Summary
I'm a passionate chef with a flair for culinary excellence, a knack for management, and a deep commitment to making every dining experience exceptional. I take immense pride in the art of cooking and find true joy in creating dishes that tantalize the taste buds and leave a lasting impression. I'm excited to bring my passion for culinary innovation, strong kitchen management skills, and a customer-focused mindset to a vibrant culinary team. Let's work together to create memorable dining experiences and uphold culinary excellence.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Culinary Director
Westmont Living
San Diego, CA
12.2023 - Current
- Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Increased customer satisfaction with high-quality dishes prepared consistently using fresh ingredients and creative presentations.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
- Developed strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Maintained safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
- Reduced spending by 20% by documenting inventory and purchases for budget management.
SOUS CHEF
Sodexo
San Diego
10.2018 - 11.2023
- Acted as head chef when required to maintain continuity of service and quality
- Planned and directed high-volume food preparation in fast-paced environment
- Mentored kitchen staff to prepare each for demanding roles
- Maintained total control to maximize guest satisfaction and team productivity
- Disciplined and dedicated to meeting high-quality standards
- Demonstrated success in leading culinary teams, fostering collaboration, and achieving operational excellence
- Proficient in overseeing all aspects of kitchen operations, including inventory management, budget control, and equipment maintenance
- Committed to maintaining strict adherence to food safety standards and health regulations
- Excellent at building rapport with patrons, creating welcoming atmosphere, and managing customer expectations
- Adept at crafting innovative and diverse menus, blending culinary traditions with contemporary twist.
- Boosted 30 customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
SOUS CHEF
Guckenheimer San Diego
08.2016 - 09.2018
- Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction
- Oversaw the Google facility, made sure the customer is satisfied with my services and took care of orders.
LEAD COOK
Compass Group Eurest San Diego
San Diego
06.2015 - 08.2016
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained skilled kitchen staff by properly coaching, counseling, and disciplining employees
- Actively involved in ordering, inventory on weekly basis, and creating specials each week
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Prepared meals for lunch and dining services with average of 80 tables per day.
LINE COOK
Renaissance Hotel Las Vegas
Las Vegas
04.2014 - 05.2015
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Handled hot appetizer station, sauté, and broiler
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Verified proper portion sizes and consistently attained high food quality standards.
KITCHEN SUPERVISOR & SOUS CHEF
Cohn Restaurant Group San Diego
San Diego
01.2014 - 01.2015
- Maintained input on invoices
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
COOK
Ravella Hotel & Hilton Las Vegas
Las Vegas
02.2013 - 03.2014
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counseling, and disciplining employees
- Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues.
COOK
Trump International Hotel Las Vegas
Las Vegas
01.2012 - 02.2013
- Relished the opportunity to interact with our patrons, ensuring their dining experience is one they'll remember fondly
- Managed a skilled kitchen staff by properly coaching, counseling, and disciplining employees
- Believed that dishes should not only taste amazing but also be beautifully presented, making the dining experience truly delightful
- Proficient in a wide range of cooking techniques, consistently delivering dishes that are flavorful and meticulously prepared
- Led culinary teams, fostering collaboration, and achieving operational excellence
- Leadership style based on teamwork, effective communication, and leading by example
- Thrived on customer interaction, aiming to exceed expectations and provide top-notch service.
Education
CERTIFICATE IN CULINARY ARTS - Culinary Arts
Grossmont College
El Cajon, CA06.2010
Diploma in general education - General Studies
Eastlake High School
Chula Vista, CA01.2000
Skills
- Culinary Creativity
- Attention to Detail
- Adaptability
- Team Collaboration
- Strong Communication
- Menu Development
- Customer Interaction
- Problem-Solving
- Food Safety
- Passion for Quality
- Food presentation
- Kitchen Management
- Guest Interaction
- Cleaning and sanitizing
- Budget Development
Certification
Managers Servesafe Certificate
Timeline
Culinary Director
Westmont Living
12.2023 - Current
SOUS CHEF
Sodexo
10.2018 - 11.2023
SOUS CHEF
Guckenheimer San Diego
08.2016 - 09.2018
LEAD COOK
Compass Group Eurest San Diego
06.2015 - 08.2016
LINE COOK
Renaissance Hotel Las Vegas
04.2014 - 05.2015
KITCHEN SUPERVISOR & SOUS CHEF
Cohn Restaurant Group San Diego
01.2014 - 01.2015
COOK
Ravella Hotel & Hilton Las Vegas
02.2013 - 03.2014
COOK
Trump International Hotel Las Vegas
01.2012 - 02.2013
CERTIFICATE IN CULINARY ARTS - Culinary Arts
Grossmont College
Diploma in general education - General Studies
Eastlake High School