Jose Angel Barba

• Manage and prepare all Caterings for 4 buildings onsite. (Black Knight/Ice)
• Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredients freshness.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Maintained stringent health and safety standards, passing all inspections with high marks.

● Instructed cooking classes At Aprons Publix cooking school up to 15 student class sizes.

● Reviewed cooking menus and recipes for cooking classes.

● Taught basic and intermediate level cooking techniques to new students.

● Maintained inventory for class and pantry.

● Taught proper knife and equipment techniques.

● Demonstrated and taught proper food and safety sanitation practices.

● Maintain meat department health and safety guidelines.

● Use commercial size meat equipment ( bandsaw,grinders,cuber, etc)

● Intermediate knowledge of merchandising beef, pork, veal, lamb and chicken.

● Check and regulate quality of products on sales floor.

● Inventory and unload orders when arrived.

• Acted as head chef when required to maintain continuity of service and quality.
• Managed staff schedules to optimize covaerage of peak times.
• Currently head banquet chef. Oversees all food preparation and ordering for weddings/ parties.
• Cultivated positive relationships with vendors to source the best ingredients at the best prices.
• Maximized customer service by training staff, overseeing operations and resolve issues in a timely manner.
• Negotiated product prices, availability, distribution and delivery deadlines.
• Kept facility compliant with health codes, sanitation requirements and license regulations.
• Followed checklists for shift start and end to help with smooth transitions.
• 6 years leadership experience.
• Received, inspected and logged all products for accuracy of shipment, temperature and quality.
• Supervised, trained and developed team members in accordance with company policies and procedures.
• Carried out supervisory responsibilities in accordance with company policies and applicable laws.
• Placed food orders with suppliers on a weekly basis, taking into account the kitchen's budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained complete knowledge of restaurant menu, including daily specials.
• Verified all deliveries against invoices and completed shortage and overage reports.
• Verified compliance in preparation of menu items and customer special requests.

• Inventoried and restocked items throughout day.
• Maintained complete knowledge of restaurant menu, including daily specials.
• Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
• Unloaded trailers, received merchandise, verified orders and broke down produce loads.
• Taught kitchen staff safety protocols and restaurant standards.
• Supervised line cooks for safety and order accuracy.
• Maintain clean, neat and properly stocked check stand area.
• Followed checklists for shift start and end to help with smooth transitions.
• Prepared for large parties and reservations, anticipating planning and staffing needs.

• Supervised the line cooks for safety and order accuracy.
• Addressed guest concerns and resolved all issues to guests’ satisfaction.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Monitored linework processes to ensure consistency in quality, quantity, and presentation.
• Worked closely with the chef to provide tasty options for guests with food allergies or intolerances.
• Stocked and maintained cleanliness of stations.
• Monitored temperature of cases, shelves and storage areas and reported failures to the manager.
• Handled portion control activities according to specified instructions provided by the chef.

• Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
• Supervised, trained and developed team members in accordance with company policies and procedures.
• Opened 4 locations in Jacksonville area.
• Trained brand new staff for new location's.
• Maintained high standards of cleanliness and sanitation.
• Displayed enthusiasm and knowledge about the restaurant's menu and products.
• Demonstrated genuine hospitality while greeting and establishing rapport with guests.
• Received, inspected and logged all products for accuracy of shipment, temperature and quality..
• Developed knowledge about products and sales items to answer shoppers' questions..