Summary
Overview
Work History
Skills
Languages
Timeline
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Juan Resto

Baltic,CT

Summary

Dynamic Executive Chef with a proven track record at The BlueRock Catering, excelling in recipe development and effective communication. Enhanced customer satisfaction through innovative menu creation and strict food safety compliance, fostering a collaborative kitchen environment. Committed to continuous learning and mentoring, driving team performance and culinary excellence.

Overview

22
22
years of professional experience

Work History

Breakfast Chef

Lake of Isles
03.2025 - Current
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
  • Coordinated with front-of-house staff to ensure seamless communication between kitchen and service teams.
  • Improved workflow by implementing time-saving strategies during peak service hours, ensuring prompt meal delivery to guests.
  • Enhanced customer satisfaction by preparing high-quality breakfast dishes in a timely manner.
  • Conducted routine equipment maintenance checks for optimal functionality within the kitchen workspace.
  • Monitored food portion sizes and presentation standards, maintaining consistency across all prepared dishes.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Chef

Kitchen Little
03.2003 - 06.2021
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Executive Chef

The BlueRock Catering
03.2017 - 11.2020
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Participated in food tastings and taste tests.

Skills

  • Effective communication
  • Sanitation and cleanliness
  • Continuous learning mindset
  • Food safety compliance
  • Recipe development
  • Allergy awareness
  • Cost control
  • Food presentation talent
  • Problem-solving capacity

Languages

Spanish
Full Professional

Timeline

Breakfast Chef

Lake of Isles
03.2025 - Current

Executive Chef

The BlueRock Catering
03.2017 - 11.2020

Chef

Kitchen Little
03.2003 - 06.2021

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Juan Resto