Jose Pabon

Directed day to day Kitchen operations. Planned

Staffing schedules of 8 + employees weekly to

Ensure adequate manpower coverage. Planned

Budgets & managed inventory stock replenishment programs. Lowered & maintained food costs within budget projections. Coordinated training for all back of the house staffing including assistant Kitchen managers, line cooks, prep cooks. Worked with owner to create menu items for establishment.

Ran daily restaurant kitchen operations, overseeing 10+ staff & scheduling. Assisted in developing daily, weekly & monthly sales forecasting / goals for restaurant. Controlled reports & records for all employees, product ordering, inventory control, accounting, controlled & improved restaurant cost & managed policies & procedures for daily kitchen operations. Assured HACCP program was implemented in the restaurant to ensure food & guest quality.

• Contributed to cost reduction efforts by identifying areas for improvement in processes and equipment usage.
• Compiled measurement and marker data from plats and drawings using public records to determine geographical boundaries of land parcels and utility locations.
• Measured and marked property lines and key topographic features.
• Assessed individual survey project needs and planned workflows.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Maximized quality assurance by completing frequent line checks.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• 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.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.