Jose Manuel Patino Velazquez
Fullerton,CA
Summary
I’ll like to be part of this company because it is growing and I’ll like to be part of this. With my experience I’ll bring great ideas and energy to help this Company to grow. I did hear great feedback about Goldfinch/908 and I’m so excited to be part of this. Exceptional Leader, talented training people and helping to get a better job all the time. Being in the kitchen industry for 17 years makes me feel great experience. Bilingual person, I can teach and training people in English and Spanish. Serv safe certification active. restaurant.
Overview
9
9
years of professional experience
Work History
Executive Kitchen Manager
Eureka Restaurant Group
05.2015 - Current
- Enhanced kitchen efficiency by streamlining processes and implementing effective time management strategies.
- Increased customer satisfaction with high-quality food preparation, presentation, and timely service.
- Developed and enforced food safety and sanitation protocols to maintain a clean and healthy kitchen environment.
- Managed inventory control and procurement processes for cost reduction and waste minimization.
- Promoted teamwork among kitchen staff by fostering open communication, encouraging collaboration, and resolving conflicts effectively.
- Ensured consistent quality of dishes by standardizing recipes and conducting regular taste tests with kitchen staff.
- Improved operational efficiency by implementing new technology tools for inventory management, scheduling, and recipe tracking systems.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated and organized restaurant inventory.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Maximized quality assurance by completing frequent line checks.
- Overcame staffing challenges during peak periods by cross-training employees in various roles within the kitchen hierarchy.
- Optimized labor costs through efficient scheduling practices that accounted for fluctuations in business levels and employee availability.
- Oversaw food preparation and monitored safety protocols.
Education
M.D. - Chef And Mexico Education School Diploma
North Orange County Regional Occupational Program
Anaheim, CA04.2012
Skills
- Food presentation
- Recipe creation
- Verbal and written communication
- First aid knowledge
- Sanitation Standards
- Scheduling
- Kitchen Operations
- Waste Reduction
- Inventory Management
- Kitchen staff coordination
- Staff Supervision
- Cleaning and sanitation
- Recipes and menu planning
- BOH Operations
- Food Preparation
Certification
Timeline
Executive Kitchen Manager
Eureka Restaurant Group
05.2015 - Current
M.D. - Chef And Mexico Education School Diploma
North Orange County Regional Occupational Program
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