Juan Zamora
Magnolia,TX
Summary
Experienced Sous Chef with a strong background in high-volume kitchens and corporate dining. I thrive in fast-paced environments, enjoy leading teams, and take pride in ensuring that things run smoothly and safely. Seeking a full-time position that offers opportunities to grow, take on new challenges, and make the most of my people skills, time management, and problem-solving abilities.
Overview
2026
2026
years of professional experience
Work History
Lead Cook
Sodexo Food Service
2022 - Current
- Handle high-volume orders while maintaining superior food quality
- Review dishes for taste, presentation, and adherence to established guidelines.
- Set up and broke down kitchen for service.
- Receive and restock food and beverage deliveries
- Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques.
Sous Chef
Guckenheimer
01.2016 - 01.2019
- Direct and manage food production (1200 + per day) for FMC Technologies
- Lead a team of 12 cooks for breakfast and lunch service
- Inspect and monitor the daily food production for service to ensure adherence to quality standards and government regulations
Sous Chef
Compass Group - Eurest Dining
01.2010 - 01.2016
- Developed menus for multi stations
- Implemented food portion controls to meet forecast
- Managed and supervised 15 cooks
- Oversee all catering production, generating sales in excess of $70+ million annually
Assistant Manager
KFC
01.2005 - 01.2010
- Rolled out quarterly promotions within the company
- Implemented food portion controls to meet forecast
- Managed and supervised 10 employees
- Daily and weekly cash flow and inventory
Manager
Island Espresso
01.2002 - 01.2005
- Managed 6 employees
- Trained high school students for entrepreneurship
- Daily and weekly cash flow and inventory
Banquet Chef
EntreVerdes
2019 - 2021
- Supervise front and back of the house
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions
- Develop menu based on client specifications for a maximum of 250 people per event
- Lead a team of 15 employees (kitchen staff, servers and bartender) during each event
Education
Associate of Occupational Studies -
Le Cordon Bleu
San Francisco, CASkills
- Sanitation procedures
- Kitchen management
- Food presentation, Quality control & Health code compliance
- Excellent communication & Customer satisfaction
Language Proficiencies
English/Spanish (Bilingual)
Timeline
Sous Chef
Guckenheimer
01.2016 - 01.2019
Sous Chef
Compass Group - Eurest Dining
01.2010 - 01.2016
Assistant Manager
KFC
01.2005 - 01.2010
Manager
Island Espresso
01.2002 - 01.2005
Lead Cook
Sodexo Food Service
2022 - Current
Banquet Chef
EntreVerdes
2019 - 2021
Associate of Occupational Studies -
Le Cordon Bleu
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