Jose Duran

I’ve been with Glorydays for about eight years and I have worked at four different locations in wish I helped open one in falls church. In falls church I did all the BOH hiring, training and promoting. I have worked at stone ridge, fairfax and now at Gainesville.

• Developed and implemented kitchen policies, procedures and quality standards.
• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
• Trained new kitchen staff on proper food handling techniques and safety regulations.

Remodeling and new construction from start to finish.

• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Created daily specials based on seasonal ingredients and customer feedback.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Controlled labor costs through effective use of staff scheduling techniques.
• Worked closely with purchasing manager to control food costs while maintaining product quality standards.
• Maintained excellent relationships with local farmers to secure fresh produce for menu items.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Analyzed customer feedback data to improve existing recipes or create new ones.
• Established a culture of safety in the kitchen by enforcing strict safety protocols.
• Provided guidance and support for Sous Chefs during peak service hours.
• Tracked sales figures for each dish served in order to identify popular items.
• Designed innovative dishes that incorporated global flavors into traditional cuisine.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Participated in industry conferences and culinary competitions as a representative of the restaurant.