JOHN TRUGLIA
Los Angeles,CA
Summary
Proactive Sous Chef with extensive experience in high-volume food preparation and kitchen management. Skilled in inventory management, staff training, and innovative menu development. Known for maintaining high standards of food quality and safety, ensuring exceptional dining experiences and reducing operational costs. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 16-year background in high-end restaurant industry. Seasoned Sous Chef specializing in ALL cuisine. Successful 16 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Enthusiastic work horse eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
20
20
years of professional experience
Work History
Kitchen Cook Associate
The Midnight Mission
09.2024 - Current
- Mentored new hires, providing guidance on best practices in the kitchen environment.
- Reduced food waste by efficiently organizing and managing inventory, ensuring proper rotation of stock.
- Developed strong working relationships with team members, resulting in efficient communication throughout shifts.
- Demonstrated versatility by quickly adapting to diverse cooking styles as needed for special events or guest requests.
- Ensured adherence to dietary restrictions for patrons with specific needs or allergies, delivering customized dining experiences.
- Maintained a clean and sanitary work environment by adhering to strict health and safety guidelines.
- Upheld high standards of food quality through careful selection of ingredients from reputable suppliers and vendors.
- Collaborated with fellow kitchen staff for seamless meal preparation and timely service delivery.
- Received consistent positive feedback from customers through quality meal preparation and presentation.
- Played a key role in maintaining a well-organized kitchen workspace conducive to efficient food preparation processes.
- Implemented new procedures that streamlined daily prep tasks for improved workflow among kitchen staff.
- Proficiently operated various types of commercial kitchen equipment, ensuring proper maintenance and cleaning procedures were followed.
- Increased kitchen productivity through effective time management and multitasking abilities during peak hours.
Sous Chef
CJ MCLOONES
09.2018 - 03.2021
- 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.
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Lead Cook
TWO MEATBALLS
01.2015 - 05.2018
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Supervised line cooks to monitor food safety and order accuracy.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
Catering Chef
VIP CATERING
05.2012 - 09.2014
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Managed food inventory effectively, reducing waste and minimizing food costs.
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.
- Provided exceptional client service through proactive communication and addressing concerns promptly.
Main Grill Cook
TGI Fridays
12.2008 - 09.2011
- Stocked and organized kitchen supplies and equipment by lifting 50 pounds and arranging items.
- Enhanced customer satisfaction by delivering high-quality, flavorful meals in a timely manner.
- Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining area, resulting in faster service times for guests.
- Streamlined kitchen processes for increased efficiency and improved meal quality.
- Followed proper food handling procedures established by SERVSAFE.
Loader and Unloader
UPS Customer Center
09.2009 - 12.2009
- Maintained workplace safety by adhering to company guidelines and promptly addressing potential hazards.
- Enhanced loading efficiency by implementing proper lifting techniques and utilizing appropriate equipment.
- Reduced cargo damage by securely fastening and organizing items in accordance with shipment requirements.
- Picked, received and loaded orders using forklift or pallet jack and inspected and maintained warehouse machines.
Sous Chef
MAINES BEST SEAFOOD
06.2004 - 08.2008
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
Education
No Degree - Psychology
Brookdale Community College
LincroftMaster of Arts - AUDIO PRODUCTION AND ENGINEERING
Full Sail University
Winter Park, FL01.2021
High School Diploma -
Riverdale High School
Fort Myers, FL05.2007
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Customer Service
- Kitchen Organization
- Cooking techniques
- Allergen awareness
- Supervising Food Prep
- Ingredient Knowledge
- Mentoring and Coaching
- Safe handling
- Menu Memorization
- Detail Oriented
- Butchery skills
- Employee Scheduling
- Kitchen Management
- Portion Control
- Ordering and Requisitions
- Staff Motivation
- Plating
- Sanitation Procedures
- Recipes and menu planning
- Garnishing and Plating
- Garnishing Techniques
- Pasta Making
- Catering background
- Recipe creation
- Heavy Lifting
- Vendor Relations
- Operations Support
- Foodservice
- Seafood Preparation
- Line Inspections
- Performance Improvement
- Culinary Trends Monitoring
- Sauce preparation
- Cleaning and sanitation
- Food Handler Certification
- Meal Preparation
- Quality Control
- Team Training
- Food Preparing, Plating, and Presentation
- Delegating Work
- Staff Supervision and Coordination
- Team Collaboration
- Food plating and presentation
- Relationship Building
- Catering and Events
- Coaching and Mentoring
- Leadership Qualities
Timeline
Kitchen Cook Associate
The Midnight Mission
09.2024 - Current
Sous Chef
CJ MCLOONES
09.2018 - 03.2021
Lead Cook
TWO MEATBALLS
01.2015 - 05.2018
Catering Chef
VIP CATERING
05.2012 - 09.2014
Loader and Unloader
UPS Customer Center
09.2009 - 12.2009
Main Grill Cook
TGI Fridays
12.2008 - 09.2011
Sous Chef
MAINES BEST SEAFOOD
06.2004 - 08.2008
No Degree - Psychology
Brookdale Community College
Master of Arts - AUDIO PRODUCTION AND ENGINEERING
Full Sail University
High School Diploma -
Riverdale High School