Juan Concha

• Supported head chef in managing kitchen staff for smooth operations.
• Oversaw kitchen operations by coordinating staff schedules.
• Interacted with guests to gather feedback on menu offerings.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Conducted regular inventory checks for freshness of ingredients.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

NRO

I was apart of their NRO team, traveling around the US opening restaurants for the company. For 3 weeks at a time, I would travel and train new staff members in cooking techniques, proper safety and sanitation, and good kitchen etiquette.

Chef Support

Traveled to a number of locations around the US for support when the Sous Chef needed a hand or there were too few to manage the employees. Ive help bridge a good middle ground for management and employee relationship and was known for being a good person for people to talk to. My ability to "take off the Chef coat" and have a one on one with any member of the staff, including managemt is unsurpassable.

• Trained staff on best practices to enhance service delivery.
• Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
• Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
• Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
• Implemented safety protocols to minimize workplace accidents and maintain compliance with industry standards.
• Reduced employee turnover by fostering a positive work environment and providing ongoing feedback to staff members.
• Identified operational inefficiencies and implemented corrective measures to increase effectiveness.

Other restaurants under Earl Enterprise

• Buca de Beppo
• Earl of Sandwich
• Brio
• Chicken Guy!

At these locations my role included

• Menu Revisement
• Emplyee Efficiency
• Cost Control
• Product Quality
• Research & Development