Jonathan Mendoza
Las Vegas
Summary
Innovative Sous Chef with a knack for enhancing kitchen productivity and efficiency through effective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver exceptional dining experiences.
Innovative Sous Chef with experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through creative culinary skill set and effective communication abilities.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
9
9
years of professional experience
Work History
sous chef / assistant kitchen manager
the strat hotel and casino
Las Vegas
04.2022 - Current
- Kept stations stocked and ready for use to maximize productivity.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Trained new chefs on menu items and kitchen procedures.
- Ensured safe operations of kitchen equipment by regulating temperatures and cooking times.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Assisted kitchen staff by taking on various roles during busy shifts to ensure smooth operations.
- Double-checked plated meals for last-minute changes before sending to dining room.
- Managed inventory of kitchen sections and replenished supplies to maintain operational readiness.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
- Created tailored meal orders based on individual customer requirements and preferences.
- Assisted Sous Chef with training and development of culinary staff.
- Directed [Number] cooks and food service workers in daily routines, including [Action] and [Action] to operate [Number]-seat [Type] restaurant.
- Tracked and reported food and labor costs and waste, achieving monthly savings of $[Amount].
- Incorporated wine tasting menu with current menu items to enhance food sales [Number]%.
the sphere
msg industries
Las Vegas
05.2024 - 01.2025
- Developed innovative ideas and solutions that improved team performance and outcomes.
- Collaborated with diverse coworkers to achieve goals and resolve issues related to products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Handled customer requests and provided answers to enhance satisfaction.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Maintained updated knowledge through continuing education and advanced training.
ihop assistant manager
Food Industry
Las Vegas
03.2021 - 05.2023
- Assisted in managing daily operations of a busy food service environment.
- Coordinated team schedules to optimize staffing during peak hours, ensuring efficient service delivery.
- Implemented training programs for new staff on food safety protocols.
- Monitored inventory levels and placed orders for essential supplies.
- Oversaw compliance with health regulations and conducted regular inspections.
- Developed and maintained positive relationships with suppliers and vendors.
- Facilitated team meetings to identify and implement operational improvements, enhancing overall team performance.
- Resolved customer complaints promptly, improving service quality and increasing customer satisfaction.
- Supervised daily operations including scheduling shifts, assigning duties.
- Ensured compliance with safety regulations and company policies.
- Resolved conflicts between team members in an effective manner.
Line Cook
IHOP
Las Vegas
02.2017 - 05.2023
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Grilled and deep fried various foods from meats to potatoes.
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
Wok Cook
PF Changs Restaurant
Las Vegas
01.2020 - 08.2022
- Set up kitchen for dinner rush by cutting meat and chopping vegetables.
- Sanitized food preparation areas with company-approved cleaning products.
- Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
- Set aside add-on items for future orders.
- Dropped off food and drink orders for customer pickup.
- Scheduled equipment use and activities based on daily menus and manager directions.
- Kept items warm until sold using heat lamps.
- Mixed ingredients for batter or dough.
- Requested supplies and equipment orders, explaining needs to managers.
- Filled and served various beverages for customers.
- Washed and cut ingredients for quick meal assembly.
- Crafted high-quality and aesthetically-pleasing meals of freshest ingredients available.
Education
Del Sol Academy Of The Performing Arts
Las Vegas, NVSkills
- Menu Preparation
- Kitchen Sanitation
- Employee Supervision
- Spoilage Prevention
- Food Processing
- Hiring, Training and Development
- Order Management
- Team Collaboration
- Production Scheduling
- Recipe Development
- Food Preparing, Plating and Presentation
- Food Prep Planning
- Quality Control
- Inventory Management
- Standards Compliance
- Food Stock and Supply Management
- Staff Scheduling
- Coordinating Kitchen Staff
- Customer Service
- Quality Assurance
- Special Events and Catering
- Restaurant Operations
- Staff Recruiting and Hiring
- Kitchen Staff Management
- Verbal and Written Communication
- Recordkeeping and Documentation
- Team Leadership
- Quality Control and Oversight
- Kitchen management
- Food safety protocols
- Culinary training
- Inventory management
- Customer service
- Team collaboration
- Conflict resolution
- Time management
- Problem solving
- Attention to detail
- Effective communication
- Innovation strategy
- Staff supervision
- Equipment usage
- Mentoring and coaching
- Safety management
- Food safety
- Special diets
Timeline
the sphere
msg industries
05.2024 - 01.2025
sous chef / assistant kitchen manager
the strat hotel and casino
04.2022 - Current
ihop assistant manager
Food Industry
03.2021 - 05.2023
Wok Cook
PF Changs Restaurant
01.2020 - 08.2022
Line Cook
IHOP
02.2017 - 05.2023
Del Sol Academy Of The Performing Arts