Summary
Overview
Work History
Skills
Timeline
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Jonas Favela

Oklahoma City,Oklahoma

Summary

A seasoned Executive Chef with a proven track record at The National Center, I excel in menu development and cost control, alongside fostering team leadership. My innovative approach to menu planning and dedication to food safety have significantly enhanced dining experiences, achieving a notable increase in customer satisfaction. Skilled in vendor negotiations and kitchen management, I bring a blend of hard and soft skills to elevate culinary operations.

High-performing Chef offering over 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

12
12
years of professional experience

Work History

Executive Chef

The National Center
08.2022 - Current
  • 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 needs.
  • Oversaw business operations, inventory control, and customer hospitality for Stock & Bond, Tellers, Gilded Acorn & The Vault.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.

Executive Chef

Steak The Experience
10.2020 - 08.2022
  • Developed kitchen 68 staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

Chef/Owner

Graffiti Food Arts OKC
09.2019 - 11.2020
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Chef/Owner

Union Wood Fired Grill
05.2017 - 05.2019
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

Executive Chef

Colcord Hotel
09.2016 - 05.2017
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.

Executive Chef

Boulevard Steakhouse
01.2014 - 09.2016
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.

Executive Chef

Metro Wine Bar & Bistro
01.2013 - 01.2014
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.

Skills

  • Strong work ethic
  • ServSafe certification
  • Vendor relationship management
  • Special events
  • Food pairing
  • Inventory management
  • Banquets and catering
  • Staff scheduling
  • Food plating and presentation
  • Recipe development

Timeline

Executive Chef

The National Center
08.2022 - Current

Executive Chef

Steak The Experience
10.2020 - 08.2022

Chef/Owner

Graffiti Food Arts OKC
09.2019 - 11.2020

Chef/Owner

Union Wood Fired Grill
05.2017 - 05.2019

Executive Chef

Colcord Hotel
09.2016 - 05.2017

Executive Chef

Boulevard Steakhouse
01.2014 - 09.2016

Executive Chef

Metro Wine Bar & Bistro
01.2013 - 01.2014
Jonas Favela