JAVIER NIEVES
Melrose Park,IL
Summary
Innovative Executive Chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Overview
22
22
years of professional experience
Work History
Executive Chef
Compass Group Inc.
Evanston, IL
09.2020 - 03.2026
- Directed culinary operations for large-scale events, ensuring quality and consistency in all menu offerings.
- Developed innovative menus that aligned with seasonal ingredients and client preferences, enhancing guest satisfaction.
- Managed kitchen staff, providing training on best practices in food safety and sanitation compliance.
- Oversaw inventory management processes, optimizing food costs while minimizing waste through effective purchasing strategies.
- Collaborated with nutritionists to create balanced meal options tailored to diverse dietary needs of clients.
- Analyzed customer feedback to refine menu items, driving continuous improvement in dining experiences offered.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
SOUS CHEF
COMPASS GROUP
09.2018 - 09.2020
- Responsible for ordering, inventory, invoices and budget.
- Managing the front and back of the dinning hall.
- Managing up to 50 associates, and building menus.
- Print recipes, and build schedules.
- Trained junior staff on food safety standards and cooking techniques.
- Led kitchen team in preparation and presentation of high-quality dishes.
- Managed inventory control, reducing food waste through efficient practices.
- Oversaw daily operations, maintaining compliance with health regulations and quality standards.
- Streamlined kitchen workflows, improving efficiency during peak service hours.
- Mentored culinary apprentices, fostering skill development and teamwork within the kitchen.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
LEAD COOK
COMPASS GROUP
06.2018 - 09.2018
- Responsible for food prep and meal planning for over 1000 seat dining room.
- Executed menu selections with a high degree of quality control.
- Organize catering for special events.
- Oversee total kitchen operations as directed by the Executive Chef.
LEAD COOK
SODEXO
09.2004 - 06.2018
- Responsible for food prep and meal planning for over 1000 seat dining room.
- Executed menu selections with a high degree of quality control.
- Organize catering for special events.
- Oversee total kitchen operations as directed by the Executive Chef.
Education
High School Diploma -
Skills
- Recipes and menu planning
- Stocking and Replenishing
- Conflict Resolution
- Food Preparation and Safety
- ServSafe certification
- Food safety
- Menu planning
- Menu development
- Hiring, training, and development
- Accelerated management program
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef
Compass Group Inc.
09.2020 - 03.2026
SOUS CHEF
COMPASS GROUP
09.2018 - 09.2020
LEAD COOK
COMPASS GROUP
06.2018 - 09.2018
LEAD COOK
SODEXO
09.2004 - 06.2018