Jean Delva

• Oversaw business operations, inventory control, and customer service for restaurant.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Set up and broke down kitchen for service.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Participated in food tastings and taste tests.
• Evaluated food products to verify freshness and quality.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Modified recipes to accommodate dietary restrictions and allergies.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Assisted with menu development and planning.
• Disciplined and dedicated to meeting high-quality standards.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Controlled labor costs through effective use of staff scheduling techniques.
• Worked closely with purchasing manager to control food costs while maintaining product quality standards.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Analyzed customer feedback data to improve existing recipes or create new ones.
• Provided guidance and support for Sous Chefs during peak service hours.
• Coordinated with front-of-house staff regarding reservations and table management.
• Participated in industry conferences and culinary competitions as a representative of the restaurant.
• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Trained kitchen workers on culinary techniques.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Performed financial analysis and recommended effective methods to cut costs.
• Monitored quality, presentation and quantities of plated food across line.
• Planned and prepared food product orders to maintain appropriate stock levels.2
• Supervised 25 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Streamlined kitchen processes to shorten wait times and serve additional guests.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Monitored quality, presentation and quantities of plated food across line.
• Trained kitchen workers on culinary techniques.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Supervised 45 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Manage and is a part of one of the best restaurant in the country that is currently at 25 million for the year 2022 and stands at number 8 of independently owned/operated

• Managed kitchen staff team of 30 and assigned various stages of food production.
• Provided excellent professional development opportunities for staff.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Monitored all meals served for temperature and visual appeal.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Performed financial analysis and recommended effective methods to cut costs.
• Streamlined kitchen processes to shorten wait times and serve many additional guests per hour.
• Monitored quality, presentation and quantities of plated food across line.
• Prepared schedules, work assignments and constructed employee compensation packages.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
• Supervised over 20 BOH staff members and delivered mentorship to strengthen kitchen skills.

• Oversaw hiring, training and development of kitchen employees.
• Performed mise en place daily to efficiently prepare signature dishes.
• Monitored all meals served for temperature and visual appeal.
• Managed kitchen staff team of 20 and assigned various stages of food production.
• Planned and prepared food product orders to maintain appropriate stock levels.

• Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
• Interviewed, hired, and supervised back of house staff.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Reduced food waste 74% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items.
• Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
• Scheduled over 63 employees by assigning shifts.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Completed regular line checks to maximize quality assurance.
• Received, organized and rotated paper goods and food ingredients.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Sought out and implemented methods to improve service and team performance and boost business sustainability.
• Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
• Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
• Trained employees on correct cooking techniques, safety standards and performance strategies.
• Controlled portion sizes and garnishing for optimal cost controls.
• Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
• Monitored and improved performance of 35 team members resulting in hundreds of meals produced daily.

I have been with the cheesecake factory for nearly fifteen years, and has had many accomplishments while there. my first year with the company I was still learning the company and my place within the local store. moreover, I find the dishes that I was making not only appealing but very flavorful, and so I set a goal for myself to learn the entire line and gain a passion for putting up great food and stay consistent with it. because of that, the same year I was voted three times for employee of the month.

two years later the executive approach me asking if I ever considered about becoming a kitchen manager , prior to our conversation, I was voted for Master Culinarian which is the highest honor, a regular staff member can receive. Shortly after this achievement, I was promoted to a kitchen manager.

• Motivated kitchen staff by establishing goals to increase productivity and quality.
• Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
• Oversaw meal preparation and monitored food handling to encourage safety.
• Developed and implemented kitchen policies, procedures and quality standards.
• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Inspected equipment regularly to identify necessary repairs or replacements.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.