Jonathan Mora
Silver Spring,MD
Summary
Enthusiastic Sous Chef with demonstrated experience in food preparation, line cooking and food safety. Possesses excellent multitasking and organizational skills.
Overview
9
9
years of professional experience
Work History
Supervisor of Operations
Yoga In A Bowl
03.2021 - Current
- Trained team members with customer service, sales and cooking.
- Developed systems and procedures to improve operational quality and team efficiency.
- Interceded between employees during arguments and diffused tense situations.
- Coordinated individual duties after careful evaluation of each employee's skill level and knowledge.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Provided backup to front desk to step in to assist with various tasks whenever employee was absent or at lunch.
- Improved customer satisfaction scores through application of superior conflict resolution and problem-solving skills.
- Supervised operations staff and kept employees compliant with company policies and procedures.
Sous Chef
Central Michel Richard
03.2018 - 02.2019
- Collaborated with staff members to create meals for large banquets.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Acted as head chef when required to maintain continuity of service and quality.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food and labor costs to verify budget targets were met.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Mentored kitchen staff to prepare each for demanding roles.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
Sushi Chef/Sous Chef
Founding Farmers
02.2014 - 03.2018
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained well-organized mise en place to keep work consistent.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Education
High School Diploma -
Liceo De Costa Rica
San Jose, Costa RicaGastronomy
INA ( Instituto Nacional De Aprendizaje)
Costa RicaSkills
- High-Pressure Environments
- Systems Implementations
- Policy and Procedure Implementation
- Contract Development
- Staff Training
- Workflow Planning
- Employee Motivation
- Cost reduction strategies
- Performance Evaluations
Timeline
Supervisor of Operations
Yoga In A Bowl
03.2021 - Current
Sous Chef
Central Michel Richard
03.2018 - 02.2019
Sushi Chef/Sous Chef
Founding Farmers
02.2014 - 03.2018
High School Diploma -
Liceo De Costa Rica
Gastronomy
INA ( Instituto Nacional De Aprendizaje)