Jose Santiago
New York,USA
Summary
Experienced Chef and Kitchen Manager with over 15 years in New York City’s culinary scene. Proven track record in upscale dining, kitchen operations, staff leadership, and menu development. Adept at ensuring food quality, health compliance, and exceptional service standards. Bilingual in English and Spanish. Food-loving individual known for remaining composed and calm under extreme pressure. Team leader supervises kitchen teams in high-stress restaurant environments. Dedicated to innovative dishes and efficient kitchen management.
Overview
11
11
years of professional experience
Work History
Chef Manager
Compass Group
New York, NY
01.2021 - 06.2024
- Recruited, trained, and managed back-of-house staff in accordance with company standards.
- Developed seasonal menus in collaboration with nutritionist and food director.
- Oversaw food costing, event billing, and catering logistics for seamless operations.
- Ensured strict compliance with DOH and EHA health and sanitation guidelines.
- Supported kitchen preparation to maintain punctual lunch service.
- Monitored inventory levels to guarantee availability of food supplies.
- Maintained strong relationships with local farmers to secure fresh produce.
- Tracked sales figures for each dish to identify top-performing menu items.
Sous Chef
Butler LLC
New York, NY
06.2019 - 01.2021
- Developed and enacted culinary standards, policies, and procedures to elevate quality consistency.
- Collaborated with executive chef to test and introduce innovative recipes.
- Crafted SOPs to enhance operational efficiency across multiple sites.
- Aided in hiring and onboarding processes for new staff members.
- Conducted comprehensive team training to bolster performance support.
- Maintained precise records of daily transactions, including sales reports and cost analysis.
- Ensured ingredient storage compliance with local health department regulations.
Sous Chef
The Milling Room
New York, NY
03.2018 - 05.2019
- Oversaw kitchen operations and menu updates.
- Mentored kitchen staff to uphold culinary standards.
- Ensured quality assurance and timely food service.
- Assisted with preparation of meals during peak periods.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Created recipes that kept guests coming back for more.
- Determined portion sizes for all dishes served in the restaurant.
- Ensured compliance with food safety regulations.
Sous Chef
Casa Pública
Brooklyn, NY
03.2017 - 03.2018
- Led pre-opening setup, including menu finalization and staff hiring.
- Created kitchen documentation and training plans.
- Managed payroll activities including processing time sheets and tracking employee hours worked.
- Implemented cost-reduction initiatives to improve profitability.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Developed and implemented new menu items to meet customer needs.
- Created budgets for food costs, staffing needs, overhead expenses, and capital investments.
- Developed strategies to increase efficiency in the kitchen.
Sous Chef
Tavern on the Green
New York, NY
03.2016 - 03.2017
- Managed kitchen staffing, performance reviews, and cost control to optimize operations.
- Forecasted seasonal requirements and coordinated events to ensure seamless execution.
- Monitored sanitation protocols and service line execution for compliance with health standards.
- Conducted quality assurance checks on finished products prior to kitchen release.
- Evaluated employee performance monthly, implementing corrective action plans as needed.
- Tracked weekly food costs to maintain target profit margins effectively.
- Maintained accurate records of food purchase invoices for accounting accuracy.
- Supported high-volume periods by managing scheduling for additional staff.
Sous Chef
Belgium Beer Café
New York, NY
10.2014 - 03.2016
- Controlled food costs via weekly inventory and vendor management.
- Directed staff hiring, training, and schedule planning.
- Developed strategies to increase efficiency in the kitchen.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Sous Chef
Café Cluny
New York, NY
10.2013 - 10.2014
- Managed daily ordering and VIP event prep.
- Ensured food quality during service through hands-on expediting.
- Maintained food safety standards.
Education
Certificate Program - Culinary Arts
Career Academy
New York, NY03.2009
Ph.D. - Controlling Chaos With A Smile
The School Of Hard Knocks
LifeSkills
- Kitchen operations management
- Staff leadership
- Menu design and development
- Food costing analysis
- Event catering coordination
- High-volume service delivery
- Microsoft Office proficiency
- Insperity HR software expertise
- ServeSafe certification
- P&L management
- Supplier negotiation skills
- Quality assurance practices
- Event planning and coordination
- Effective communication skills
- Problem-solving strategies
References
Available upon request.
Timeline
Chef Manager
Compass Group
01.2021 - 06.2024
Sous Chef
Butler LLC
06.2019 - 01.2021
Sous Chef
The Milling Room
03.2018 - 05.2019
Sous Chef
Casa Pública
03.2017 - 03.2018
Sous Chef
Tavern on the Green
03.2016 - 03.2017
Sous Chef
Belgium Beer Café
10.2014 - 03.2016
Sous Chef
Café Cluny
10.2013 - 10.2014
Certificate Program - Culinary Arts
Career Academy
Ph.D. - Controlling Chaos With A Smile
The School Of Hard Knocks