Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Jose D Mejia

Naples,FL

Summary

Passionate, dedicated and resourceful with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work personnel. Works well with teams and consistently exceeds expectations.

Overview

5
5
years of professional experience

Work History

Head Chef

BISTRO LA BAGETTE
NAPLES, FL
03.2020 - 12.2023
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Supervised food preparation staff to deliver high-quality results.

Sub Chef

CARRUSEL MARINA
Boston, MA
05.2022 - 10.2022
  • Executed culinary trends and cultivated creativity by developing innovative daily specials.
  • Ensured that food was cooked correctly and served promptly.
  • Communicated effectively with waitstaff about customer requests for dietary restrictions or allergies.
  • Trained new kitchen staff on proper hygiene practices and safety procedures.
  • Assisted Head Chef in menu planning and recipe development.
  • Monitored food products, driving quality, freshness and integrity.

Cook

BLUE PROVENCE
Naples, FL
10.2018 - 07.2019
  • Replenished food items from inventory and rotated ingredients.
  • Regulated oven, broiler, and roaster operations for cooking at correct temperatures.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Received and stored food and supplies.
  • Managed portion control using correct utensils during preparation and plating.
  • Maintained clean and orderly appearance throughout kitchen and dining area.

Education

High School Diploma -

MARIANO MORENO
12-2010

Skills

  • Dish Preparation
  • Ingredient Selection
  • Food Safety Regulations
  • Kitchen Management
  • Food Preparation Techniques
  • Food Safety
  • Menu Planning

References

References available upon request.

Timeline

Sub Chef

CARRUSEL MARINA
05.2022 - 10.2022

Head Chef

BISTRO LA BAGETTE
03.2020 - 12.2023

Cook

BLUE PROVENCE
10.2018 - 07.2019

High School Diploma -

MARIANO MORENO

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Jose D Mejia