John Diaz

• Directed culinary operations, ensuring menu innovation and adherence to quality standards.
• Managed kitchen staff, fostering a collaborative environment and enhancing team performance.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Trained new team members on culinary techniques, enhancing kitchen workflows.
• Managed business operations, inventory control, and customer service to ensure seamless restaurant functionality.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed kitchen staff through targeted training and performance reviews to elevate team capabilities.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Generated employee schedules and work assignments and determined appropriate compensation rates.

Assisted Head Chef in daily kitchen operations, overseeing staff production and sanitation while contributing to menu preparation and goal achievement.

• Trained kitchen staff in high-pressure preparation tasks, enhancing team readiness and skill.
• Supervised kitchen staff to ensure efficient food preparation and service delivery.
• Developed and implemented seasonal menus, enhancing culinary offerings and guest satisfaction.

• Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.