Jonathan Kadlec
Glendora,CA
Summary
I have a proven track record of effectively balancing culinary expertise with efficient kitchen management. My extensive professional background has equipped me with the skills to adeptly communicate and instruct the entire kitchen team. I am committed to effective communication and rigorous quality control, ensuring uncompromising standards that consistently exceed guest expectations.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Lead Cook
Napa Rose- Grand Californian Hotel & Spa
Anaheim, CA
11.2019 - 08.2024
- Worked directly under Sous Chef as lead cook in a specialty restaurant
- Cooked in banquet facility for events up to 2,000 guests
- Helped create seasonal new menus for specialty restaurant
- Lead team of cooks in absence of chef on the line
- Created and executed tasting menus for potential guests
Kitchen Manager
GANGNAM KBBQ
Chino, CA
02.2017 - 11.2019
- Created new recipes from customer feedback
- Taught kitchen staff correct methods of butchering to reduce waste
- Implemented training program to promote staff from within the kitchen
- Worked and trained staff on all stations pertaining to the line
- Scheduled kitchen staff in accordance to sales projections
Sous Chef
PAUL MARTIN'S AMERICAN GRILL
Rancho Cucamonga, CA
05.2014 - 01.2017
- Used sales forecast to schedule kitchen staff, balancing the needs of the efficient brigade with the labor budget
- In charge of inventory and ordering to keep food costs in line with set goals for the period
- Worked all hot and cold stations whenever needed to maintain the efficiency of the line
- Used different teaching styles to ensure the cooks understood how to properly execute the recipes
- In charge of all butchering of proteins for the day
Lead Prep Cook
BRIO TUSCAN GRILL
Rancho Cucamonga, CA
04.2013 - 05.2014
- Responsible for daily walk-throughs and receiving and checking in all orders
- Reviewed production lists with prep team and then delegated responsibilities
- Communicated any issues with Chefs to ensure prep pars
- Maintained cleanliness standards of entire kitchen
- Member of the safety team for the restaurant
Manager
ONO HAWAIIAN BBQ
Rancho Cucamonga, CA
05.2010 - 04.2013
- Oversaw all food and beverage orders meeting guidelines and forecasts
- Coordinated scheduling of employees according to sales forecast
- Cross trained employees to decrease labor percentage
- Trained kitchen staff to meet company standards
FOH Manager & Beverage Manager
MELTING POT
Rancho Cucamonga, CA
09.2007 - 03.2010
- Placed orders with vendors to maintain liquor pars
- Reviewed all purchases and paid invoices
- Interviewed and hired candidates for bar positions
- Worked with management team on off-site events to promote restaurant and charity events
Education
Certificate of Culinary Arts & Hospitality Management -
KITCHEN ACADEMY
06.2007
Skills
- Culinary Catering Services
- Menu planning
- Staff leadership and training
- Restaurant experience
- Hospitality
- Cooking
- Cost containment
- Banquet Experience
- Food and kitchen safety
- Supervising experience
- Profit & Loss
- Food handling
- Customer service
- Farm-to-table concepts
- HACCP
- FDA regulations
- Food preparation
- Kitchen Management Experience
- Culinary Experience
- Kitchen leadership
- Multitasking and organization
Certification
Food Handler Certification
Timeline
Lead Cook
Napa Rose- Grand Californian Hotel & Spa
11.2019 - 08.2024
Kitchen Manager
GANGNAM KBBQ
02.2017 - 11.2019
Sous Chef
PAUL MARTIN'S AMERICAN GRILL
05.2014 - 01.2017
Lead Prep Cook
BRIO TUSCAN GRILL
04.2013 - 05.2014
Manager
ONO HAWAIIAN BBQ
05.2010 - 04.2013
FOH Manager & Beverage Manager
MELTING POT
09.2007 - 03.2010
Certificate of Culinary Arts & Hospitality Management -
KITCHEN ACADEMY