Jayzebel Reyes
Shoreline,WA
Summary
Talented leader offering over 18 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Effective at meeting food service operational and financial objectives. Knowledgeable about budget administration, inventory management and cost-reduction strategies.
Overview
14
14
years of professional experience
Work History
Culimary Services Director
Village Concepts
10.2023 - 06.2024
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Established culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Cultivated positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Facilitated cross-functional collaboration for improved decision-making processes within the organization.
- Negotiated favorable contracts with vendors for reduced costs and improved service quality.
- Boosted client satisfaction rates through exceptional relationship management and prompt resolution of issues.
- Optimized inventory management to minimize costs and ensure product availability.
- Assisted in recruiting, hiring and training of team members.
Dietary Services Manager
Richmond Beach Rehab
06.2022 - 06.2023
- Monitored production to check safety, standardized production and appropriate portioning.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Motivated staff to perform at peak efficiency and quality.
- 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.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Sous Chef
Landry's - Palisade
10.2021 - 01.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Food Service Director
Thomas Cuisine Management
07.2017 - 09.2021
- Oversaw department profit, loss and budgeting
- Collaborated with fellow managers to develop scopes and implement project plans
- Trained, coached and mentored staff to ensure smooth adoption of new program
- Maintained comprehensive knowledge of residents diets to better serve customers and meet demanding sales objectives
- Ensured that each guest's experience was positive, memorable and consistent
- Worked with support teams to resolve issues with product, service or accounting areas
- Hired and trained new staff
- Delivered customized and effective solutions to clients that met unique demands
- Set project timelines and kept teams on task to complete milestones according to schedule
- Maintained project quality with hands-on management style
- Planned operations to effectively cover all needs while controlling costs and maximizing service
- Developed strategies to improve food service levels for busy facility handling 200+ meals each day
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Purchased food and cultivated strong vendor relationships.
Lead Cook
Providence Heritage House at the Market
02.2014 - 07.2017
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
- Verified proper portion sizes and consistently attained high food quality standards
- Helped develop menus, and special food offerings to increase customer satisfaction
- Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Actively involved in cost control, sanitation, menu development, and training
- Followed proper food handling methods and maintained correct temperature of all food products
- Led shifts while personally preparing food items and executing requests based on required specifications
- Established and maintained open, collaborative relationships with kitchen team
- Consistently produced exceptional menu items that regularly garnered diners' praise
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Quickly and courteously resolved all guest problems and complaints
- Achieved and exceeded performance, budget and team goals
- Prepared healthy, enjoyable breakfasts, lunches, and dinners for customers
- Provided coverage with ordering while manager is off site or unavailable
- Helped food cost to stay within budget
Cook
Thomas Cuisine Management
01.2014 - 03.2014
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
- Assisted chef with planning easy but elegant appetizers to spark customer interest
Baker
Cake Envy
03.2013 - 12.2013
- Mixed, weighed and proofed ingredients in accordance with bakery recipes
- Decorated and merchandised quality bakery goods
- Custom decorated cupcakes and cakes according to customer's requests
- Ordered and received bakery products and supplies
- Properly wrapped, boxed, and weighed bakery products
- Correctly operated all bakery equipment, including ovens, proofers, sheeters, rounders, scales and mixers
- Prepared bakery and specialty products such as soups, sandwiches, and pastries
- Maintained highest standards of bakery product quality
Line Cook
Ida Culver House Broadview
11.2010 - 03.2013
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
- Verified proper portion sizes and consistently attained high food quality standards
- Effectively assisted kitchen manager and staff in producing food for banquets, catered events and member dining areas
- Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Established and maintained open, collaborative relationships with kitchen team
- Consistently produced exceptional menu items that regularly garnered diners' praise
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
Education
Associate of Arts - Culinary Arts
Art Institute of Seattle
Seattle, WASkills
- Menu development
- Inventory management
- Scheduling
- Kitchen staff coordination
- Cleanliness
- Safe food handling
- Staff supervision
- Food plating and presentation
- Cost controls
- Recruitment
- MS Office
- Recipes and menu planning
Timeline
Culimary Services Director
Village Concepts
10.2023 - 06.2024
Dietary Services Manager
Richmond Beach Rehab
06.2022 - 06.2023
Sous Chef
Landry's - Palisade
10.2021 - 01.2022
Food Service Director
Thomas Cuisine Management
07.2017 - 09.2021
Lead Cook
Providence Heritage House at the Market
02.2014 - 07.2017
Cook
Thomas Cuisine Management
01.2014 - 03.2014
Baker
Cake Envy
03.2013 - 12.2013
Line Cook
Ida Culver House Broadview
11.2010 - 03.2013
Associate of Arts - Culinary Arts
Art Institute of Seattle
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