John Stenbakken
Summary
Several years of experience, working all positions within the kitchen. Progressing and learning to work with larger staffs and maintaining a good relationship has translated to a trustworthy and dependable leader.
Overview
12
12
years of professional experience
Work History
Chef De Cuisine
Cassia
05.2015 - Current
- Developed work flow systems, scheduling formats, and training schedules.
- Oversaw menu development while maintaining COGS within the budget.
- Worked directly with Human Resources for onboarding staff, maintaining a good work culture and overall staff development.
- Trained managers to better understand P&L breakdowns, COGS, labor budgets, product ordering, and all other aspects of maintaining a successful restaurant.
- Aided with maintenance contracts and equipment upkeep.
Sous Chef
Glacier Park Lodge
05.2021 - 09.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Chef De Partie
Republique
12.2014 - 04.2015
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained well-organized mise en place to keep work consistent.
Chef De Cuisine
Pizzeria Mozza San Diego
09.2013 - 11.2014
- Created menus and designed corresponding recipes.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Osteria Mozza
06.2011 - 09.2013
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food and labor costs to verify budget targets were met.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
Pasadena, CA05.2013
Skills
- Employee Retention and Development
- Labor and Food Cost Control
- Maintenance
- High-Volume Environments
Timeline
Sous Chef
Glacier Park Lodge
05.2021 - 09.2021
Chef De Cuisine
Cassia
05.2015 - Current
Chef De Partie
Republique
12.2014 - 04.2015
Chef De Cuisine
Pizzeria Mozza San Diego
09.2013 - 11.2014
Sous Chef
Osteria Mozza
06.2011 - 09.2013
Associate of Arts - Culinary Arts
Le Cordon Bleu
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