Johnathan Barragan
Oakland,CA
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
4
4
years of professional experience
Work History
General Manager
Mochill
Oakland, CA
07.2022 - Current
- Managed budget, labor costs, inventory, supply ordering, training, schedules, and communication with suppliers.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Lead by example and demonstrated quality work, company expectations, and customer service.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Built a strong crew so they could be independent and confident
- Mentored and gave recognition where due, while also coaching during a team member's opportunity for development.
Sushi Chef
Mujiri
Oakland, CA
04.2022 - 07.2022
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Used various types of knives, hand tools and utensils to prepare fish and vegetables.
- Prevented cross-contamination from utensils, surfaces and cutting boards and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Greeted customers enthusiastically as they entered.
- Prepared rice vinegar, and mixed sushi rice.
- Made sure maki and nigiri quality was up to standard in quality.
- Maintained composure during rushes and high demands, yet keeping quality and efficiency consistent.
Assistant Manager
Kura Sushi
Cupertino, CA
08.2021 - 10.2021
- Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
- Helped with planning schedules and delegating assignments to meet coverage and service demands.
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
- Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
- Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
- Demonstrated proficiency in each station, fish cutting, handrolls, ramen, tempura, nigiri, aburi, makis, rice preperation, and waiter service.
Garde Manger Cook
Country Club Of Mobile
Mobile, AL
01.2021 - 04.2021
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Maintained speed and accuracy for each order.
- Kept work area organized, clean, making sure FIFO was enforced.
- Prepared for specific events, handles meat carving stations, break down, set up, provided excellent communication with customers and fulfilled their requests.
Store Manager
Carabao Lotus
Foley, AL
10.2019 - 10.2020
- Managed inventory control, cash control and store opening and closing procedures.
- Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
- Completed point of sale opening and closing procedures.
- Maximized sales and minimized shrinkage through excellent customer service and good work practices.
- Maintained strong knowledge in handling of perishable products in dairy, meat and produce departments.
- Provided memorable customer service and relationships.
- Created new dishes and staple dishes, managed both back and front of house, worked as head chef and food prep.
- Created new menu, prices, store logo, social media, and menu design.
- Set up new systems, payroll, workflow, and POS.
Hibachi Head Chef
Kai Restaurant
Mobile, AL
09.2017 - 01.2019
- Created recipes and prepared advanced dishes.
- Mentored kitchen staff to prepare each for demanding roles.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Provided consistent results and strived to keep quality very high.
Prep and Line Cook
Sup Noodle Bar
Buena Park, CA
04.2016 - 08.2016
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Trained and assisted new kitchen staff members.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Alerted customers that food orders were ready for pick-up.
- Communicated with management on food inventory stock to request order placement.
- Washed, chopped, Vegetables and Meat, and prepared bone stock for pho from scratch to finished product.
Education
High School Diploma -
Liberty High School
Henderson, NV06.2010
Skills
- Staff Supervision and Coordination
- Customer Needs Assessments
- Quality Assessments
- High-Volume Environments
- Complex Problem-Solving
- Recipe Development
- Critical Thinking
- Knife Skills
- Fish Butchery
- Budgeting
Timeline
General Manager
Mochill
07.2022 - Current
Sushi Chef
Mujiri
04.2022 - 07.2022
Assistant Manager
Kura Sushi
08.2021 - 10.2021
Garde Manger Cook
Country Club Of Mobile
01.2021 - 04.2021
Store Manager
Carabao Lotus
10.2019 - 10.2020
Hibachi Head Chef
Kai Restaurant
09.2017 - 01.2019
Prep and Line Cook
Sup Noodle Bar
04.2016 - 08.2016
High School Diploma -
Liberty High School
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