Jessie Lugo
San Francisco,CA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Japanese and Italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
15
15
years of professional experience
Work History
Chef De Cuisine
Yokai Hi-Fi (MZ Dining Group)
2023.07 - 2024.03
- Opening Chef De Cuisine.
- Sourced and set up all kitchen vendors and purveyors for opening.
- Sourced and ordered all smallwares for kitchen and dining room including but not limited to: plates, NA beverages, chopstick rests, pots, pans, etc.
- Tested, sourced ingredients, and developed recipes for the opening menu.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours. Monitored and changed daily as needed.
- Hired, managed, and trained opening kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Scheduled and supervised all kitchen employees such as dishwashers, cooks, chefs and even front of house when needed.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Arranged for kitchen equipment maintenance and repair when needed.
Sous Chef
Ittoryu Gozu (MZ Dining Group)
2021.08 - 2023.07
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Encouraged teamwork and open communication among staff.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef
Dabao Singapore
2020.05 - 2021.08
- Helped the pop-up during the pandemic to then become a consistent meal kit business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Executive Chef
ALX by Alexander's Steakhouse
2018.02 - 2020.03
- Events: Eat Drink SF two years, Taste of Potrero, March of Dimes, Best of SF Magazine, Cuesa's Summer Bash, 10th Annual Glide Legacy Gala, Red Curtain Addict Affiliated Events
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Trained and managed kitchen personnel and supervised related culinary activity.
Interim Executive Chef
Alexander's Steakhouse Pasadena
2017.08 - 2018.02
- Events: LA Food and Wine, Taste LA, Newport Beach Food and Wine
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Interim Sous Chef
Alexander's Steakhouse Cupertino
2017.04 - 2017.08
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
Executive Sous Chef / Pastry Chef
Alexander's Steakhouse Tokyo
2016.10 - 2017.04
- Developed opening pastry menu.
- Worked closely with the Japanese employees and implemented staff training programs to elevate culinary skills and knowledge.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Sous Chef
Alexander's Steakhouse San Francisco
2014.01 - 2016.10
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Monitored food production to verify quality and consistency.
Line Cook to Sous Chef
Acquerello
2009.09 - 2014.01
- Did my culinary internship here.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed inventory and ordered food and supplies to maintain adequate stock.
Education
Introductory Course to Cyber Security -
California State University Long Beach
03.2024
Associates of Occupational Studies: Culinary Arts -
Le Cordon Bleu - California Culinary Academy
San Francisco, CA05.2010
James Bowie High School
Arlington, TX05.2007
Skills
- Seafood Preparation
- Plating techniques
- Vegetable cookery
- Leadership Qualities
- Food Safety
- Knife Skills
- Team Management
- Kitchen Operations
- Food presentation
- Creativity and Innovation
- Butchery skills
- Roasting methods
- Allergen awareness
- Grilling Techniques
- Menu development
- Recipe creation
- Fine-dining expertise
- Ingredient Sourcing
- Pastry Skills
- Cost Reduction
- Inventory Rotation
- Staff Training
- Workflow Coordination
- Purchasing
- Equipment Maintenance
- Vendor Relations
- Teamwork and Collaboration
- Time Management
- Problem-solving abilities
Travelexperience
Mexico, United States, Tokyo, Kyoto, Osaka
Awards
- Chef's Of Compassion Charity 2016
- Cochon 555 (Aid for Marc Zimmeriman) 2016
- Pelican Hill (Aid for Suzette Gresham) 2013
- Pelican Hill (Aid for Suzette Gresham) 2012
- Pelican Hill (Aid for Suzette Gresham) 2011
- Souper Bowl (Aid for Dan Landsberg) 2009
References
References upon request
Hobbies and Interests
- Cooking
- Baking
- Reading
- Anime
- Karaoke
- Recipe development
- Swimming
Timeline
Chef De Cuisine
Yokai Hi-Fi (MZ Dining Group)
2023.07 - 2024.03
Sous Chef
Ittoryu Gozu (MZ Dining Group)
2021.08 - 2023.07
Sous Chef
Dabao Singapore
2020.05 - 2021.08
Executive Chef
ALX by Alexander's Steakhouse
2018.02 - 2020.03
Interim Executive Chef
Alexander's Steakhouse Pasadena
2017.08 - 2018.02
Interim Sous Chef
Alexander's Steakhouse Cupertino
2017.04 - 2017.08
Executive Sous Chef / Pastry Chef
Alexander's Steakhouse Tokyo
2016.10 - 2017.04
Sous Chef
Alexander's Steakhouse San Francisco
2014.01 - 2016.10
Line Cook to Sous Chef
Acquerello
2009.09 - 2014.01
Introductory Course to Cyber Security -
California State University Long Beach
Associates of Occupational Studies: Culinary Arts -
Le Cordon Bleu - California Culinary Academy
James Bowie High School
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