Summary
Overview
Work History
Education
Skills
Timeline
Generic

JUAN NARANJO

Georgetown,TX

Summary

Dynamic culinary professional with extensive experience at B Lux - Kalahari Resorts, excelling in menu development and kitchen management. Proven track record in enhancing dining experiences through innovative food presentation and effective team leadership, while implementing waste reduction strategies that significantly optimized budget allocation. Committed to maintaining high standards of food safety and quality.

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.

Overview

19
19
years of professional experience

Work History

Sr Sous Chef

B Lux - Kalahari Resorts
10.2020 - Current
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Implemented food cost and waste reduction initiatives to save money.

Line Cook

City Post
08.2023 - 10.2024
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

Lead Cook

Lupes Tortilla
04.2017 - 08.2020
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Took over line positions in event of emergency.

Line Cook

Longhorn Steakhouse
06.2010 - 01.2017
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Line Cook Trainer

Chili's Bar and Grill
03.2009 - 08.2020
  • Collaborated with front-of-house staff to address customer concerns promptly and professionally, resolving issues efficiently as they arose.
  • Coordinated group training to share kitchen procedure changes.
  • Cooked same meals over and over during shifts with exact quality results.
  • Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.

Line Cook

Olive Garden Restaurant
06.2006 - 02.2009
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

Education

High School Diploma -

Colegio Everest Chihuahua
Mexico

Skills

  • Kitchen management
  • Menu development
  • Food presentation
  • Allergy awareness
  • Waste reduction
  • Safe food handling
  • Team leadership
  • Verbal and written communication
  • BOH operations

Timeline

Line Cook

City Post
08.2023 - 10.2024

Sr Sous Chef

B Lux - Kalahari Resorts
10.2020 - Current

Lead Cook

Lupes Tortilla
04.2017 - 08.2020

Line Cook

Longhorn Steakhouse
06.2010 - 01.2017

Line Cook Trainer

Chili's Bar and Grill
03.2009 - 08.2020

Line Cook

Olive Garden Restaurant
06.2006 - 02.2009

High School Diploma -

Colegio Everest Chihuahua

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