Jonathan Boulingrin Diaz
North hollywood,CA
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations. Adaptable professional with a quick-learning ability and a talent for adjusting to new environments. Skilled in rapidly acquiring new knowledge and applying it effectively. Driven by a passion for continuous learning and successfully navigating change.
Overview
4
4
years of professional experience
Work History
Head Chef
L'appart
Los Angeles, CA
08.2024 - Current
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Tasted and modified recipes for menu at establishment.
- Prepared workstations with ingredients and tools to increase efficiency.
- Developed and implemented new menu items to meet customer needs.
- Planned menus based on seasonal availability of ingredients.
Sous Chef
Bombance
Paris
08.2023 - 07.2024
- Coordinated ordering, receiving, storage, and distribution of food items.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained new hires in proper cooking techniques and recipes.
Junior Sous Chef
La Regalade
Paris
10.2022 - 07.2023
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Trained kitchen workers on culinary techniques.
Chef de Partie
Prunier
Paris
08.2021 - 09.2022
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Abided by company standards in terms of portion and serving sizes.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Education
Culinary Arts
Ecole Hôtellière
Tain L'hermitage06-2021
Skills
- Menu development
- Inventory management
- Food preparation
- Cost control
- Culinary creativity
- Taste profiling
- Seasonal planning
- Food presentation
- Culinary techniques
- Food safety
- Sauce making
- Menu supervision
- Waste reduction
Timeline
Head Chef
L'appart
08.2024 - Current
Sous Chef
Bombance
08.2023 - 07.2024
Junior Sous Chef
La Regalade
10.2022 - 07.2023
Chef de Partie
Prunier
08.2021 - 09.2022
Culinary Arts
Ecole Hôtellière
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