John Velasco
Discovery Bay,CA
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
14
14
years of professional experience
Work History
Sous Chef
Merrill Gardens
Brentwood, California
09.2023 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Supervised cooks and other kitchen personnel during meal services.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Contributed to the successful execution of catered events from start to finish.
Sous Chef
Oakmont senior living
Concord, California
05.2021 - 09.2023
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised cooks and other kitchen personnel during meal services.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Contributed to the successful execution of catered events from start to finish.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Monitored inventory levels to ensure adequate supplies on hand.
- Created a positive work environment by encouraging teamwork among staff members.
- Liaised closely with kitchen and front-of-house personnel.
Working Chef
Carlton Senior Living
Concord
10.2011 - 04.2021
- Organized weekly schedules for kitchen staff according to anticipated business levels.
- Created cost effective meal plans that met customer requirements.
- Prepared reports on menu performance, labor costs, equipment maintenance.
- Performed administrative tasks such as ordering supplies or maintaining employee records.
- Supervised cooks, dishwashers, prep cooks, and other kitchen personnel during shifts.
- Resolved customer complaints regarding food preparation or service issues promptly.
- Determined portion sizes for menu items based on budget constraints.
- Reviewed inventory records to determine availability of food items or supplies.
- Monitored food costs and took corrective action when needed.
- Ensured quality control by tasting all prepared dishes prior to serving them.
- Coordinated with front-of-house staff to ensure timely service delivery.
- Planned special events such as banquets or receptions while adhering to budget guidelines.
- Maintained kitchen sanitation standards and ensured proper food safety procedures were followed.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Education
University of North Dakota
GrSkills
- Food preparation
- Recipe adjustment
- Portion control
- Quality control
- Inventory management
- Menu planning
- Cost management
- Safety compliance
- Customer feedback analysis
- Sanitation practices
- Effective communication
- Kitchen equipment operation
- Special dietary requirements
Timeline
Sous Chef
Merrill Gardens
09.2023 - Current
Sous Chef
Oakmont senior living
05.2021 - 09.2023
Working Chef
Carlton Senior Living
10.2011 - 04.2021
University of North Dakota