Summary
Overview
Work History
Education
Skills
Languages
Timeline
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JONATHAN NARANJO

Minneapolis,MN

Summary

Experienced with overseeing kitchen operations and maintaining high standards of food safety and hygiene. Utilizes effective team leadership and organizational skills to ensure smooth daily operations. Track record of implementing efficient inventory management systems and staff training programs.

Overview

15
15
years of professional experience

Work History

Kitchen Manager

Muddy Cow Company
01.2024 - Current
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

Sous Chef

Mr Pauls Supper Club
07.2023 - 01.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Sous Chef

Monteverde Pastificio
11.2019 - 07.2023
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

Chef De Cuisine

Grumpys Bar and Grille
12.2015 - 11.2018
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

Sous Chef

Lord Fletcher's
02.2010 - 11.2015
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Education

Associate of Arts - Culinary

Culinary Diploma
Chicago, IL
05-2009

High School Diploma -

Spring Arbor
Chicago, IL
05-2008

Skills

  • Multitasking and organization
  • Customer service
  • Food safety
  • Inventory management
  • Staff supervision
  • Food preparation
  • Staff training and development
  • Kitchen management
  • Inventory control
  • Waste reduction
  • Problem-solving
  • Safe food handling

Languages

Spanish
Native or Bilingual

Timeline

Kitchen Manager

Muddy Cow Company
01.2024 - Current

Sous Chef

Mr Pauls Supper Club
07.2023 - 01.2024

Sous Chef

Monteverde Pastificio
11.2019 - 07.2023

Chef De Cuisine

Grumpys Bar and Grille
12.2015 - 11.2018

Sous Chef

Lord Fletcher's
02.2010 - 11.2015

Associate of Arts - Culinary

Culinary Diploma

High School Diploma -

Spring Arbor

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