Jose R. Aponte
Spring Valley,CA
Summary
Experienced Food Service Manager with a proven ability to manage all facets of food service operations. Proficient in staff supervision, inventory management, and budget control to optimize efficiency and profitability. Skilled in upholding stringent standards of food quality, safety, and customer satisfaction. Adept leader capable of inspiring and guiding teams to hit goals.
Efficient and results-driven Food Service Manager with background in managing fast-paced dining establishments. Skilled in team leadership, operational management, and customer service enhancement. Demonstrated ability to improve workflow and streamline operations for increased efficiency. Impact made in previous roles includes elevating guest satisfaction through strategic service improvements and fostering a positive work environment for staff.
Overview
4
4
years of professional experience
Work History
Executive Chef Manager
Las Tres Catrinas Restaurant and Bar
Chula Vista, California
10.2020 - Current
- Resolved problems or concerns to satisfaction of involved parties.
- Ensured that all meals were prepared according to health code standards and regulations.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
- Oversaw food preparation, production and presentation according to quality standards.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Developed strategies for reducing food spoilage while maintaining quality standards.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Delegated work to staff, setting priorities and goals.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Worked effectively in team environments to make the workplace more productive.
- Utilized various software and tools to streamline processes and optimize performance.
Education
TTechnical in Business Administration -
Bachillerato Técnico #35
Morelos, Mexico Skills
- Kitchen management
- Menu development
- Recipe creation
- Culinary techniques
- Menu pricing
- Sanitation standards
- Cost control
- Food spoilage prevention
- Food safety regulations
- Recruiting and hiring
- Menu planning
- Culinary staff management
- Inventory supervision
- Team management
- Equipment inspection
- Supply ordering
- Cooking skills
- Dish preparation
- Order control
- Kitchen operations
- Training and mentoring
- Food presentation
Timeline
Executive Chef Manager
Las Tres Catrinas Restaurant and Bar
10.2020 - Current
TTechnical in Business Administration -
Bachillerato Técnico #35