Juan Munoz
Executive Chef
Winter Haven,FL
Summary
Talented Executive Sous Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.
Forward-thinking professional offering more than 6 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven cross culinary culture skills.
Overview
10
10
years of professional experience
Work History
Executive Chef
American Cruise Lines
Guilford, CT
07.2019 - Current
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Verified compliance in preparation of menu items and customer special requests
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Maintained well-organized mise en place to keep work efficient and consistent
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates
- Supported executive chef by tracking attendance, expenses and facility use and documenting temperature log information.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Initiated training for cooks on banquet style culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with executive chef and dining room manager to create delicious meals for large banquets for up to 100 to 200 people.
- Supervised and enhanced work of 3-6 team producing more than 560 plates per day.
- Mentored more than 3-8 kitchen staff at all levels to prepare each for demanding roles.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Shift Leader
Grimaldi's Pizzeria
San Antonio, TX
04.2017 - 07.2019
- Implemented new working processes that delivered continued improvements
- Coached team members in techniques necessary to complete job tasks
- Established open and professional relationships with team members which helped resolve issues and conflicts quickly
- Ensured safe working environment by following all safety procedures, policies and regulations
- Assigned daily tasks to employees and monitored activity and task completion
- Strategically scheduled team members to maintain optimal staffing levels at all times
- Directed group of 6 cooks associates handling daily and complex requirements of kitchen department
Executive Chef
G G Steak & Spirits
Gonzales, TX
01.2018 - 05.2019
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Oversaw and directed kitchen staff of 8 and individual position assignments
- Collaborated with General Manager in production or modification of menus and selections
- Verified compliance in preparation of menu items and customer special requests
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Monitored line work processes to ensure consistency in quality, quantity, and presentation
- Incorporated customer feedback in experimentation and creation of new signature dishes
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Planned promotional menu additions based on seasonal pricing and product availability
- Ensured personnel safety, kitchen sanitation and proper food handling or storage
- Maintain proper temperature and humidity levels for meat products
- Unloaded trailers, received merchandise, verified orders and broke down produce loads
- Followed checklists for shift start and end to help with smooth transitions
- Upheld highest standard for cleanliness of glass and silverware
- Routinely carried large loads of dishes to kitchen for washing
- Kept facility compliant with health codes, sanitation requirements and license regulations
- Weighed and labeled products
- Consistently provided professional, friendly and engaging service
- Offered enthusiastic and personable service to all customers
First Line Cook
Escondido Golf & Lake Club
Horseshoe Bay, Texas
02.2014 - 06.2015
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained skilled kitchen staff by properly coaching, counseling and disciplining employees
- Maintained updated knowledge of local competition and restaurant industry trends
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Led shifts while personally preparing food items and executing requests based on required specifications
- Achieved and exceeded performance, budget and team goals
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in appropriate storage room, walk-in refrigerator, freezer or cooler
- Changed and sanitized all cutting boards, benches and surfaces when beginning new task to avoid cross-contamination
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
- Practiced safe food handling procedures at all times
- Promptly reported any maintenance and repair issues to Executive Chef
- Recommended menu items to Executive Chef for new dish development, holidays, special events and promotions
- Verified freshness of products upon delivery
- Expertly managed 8 staff and maintained appropriate staffing levels throughout shifts
- Comprehensive knowledge of food and catering trends
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
Austin, TX2015
High School Diploma -
Nixon-Smily High School
Nixon, TX2008
Skills
- Strong attention to safe food handling procedures
- Strong verbal communication
- Food plating and presentation
- Sanitation guidelines
- Forecasting and planning
- Recipes and menu planning
- Performance assessments
- Signature dish creation
- Fine-dining expertise
- Menu Planning
- Signature Dish Creation
References
Chef Tony Castillo- Private Chef (940) 447-3297
Chef David Young- Executive Chef American Cruise Line +1 (602) 491-3190
Jose Munoz Jr. - Manager of Rusty Rooster Inc. (Gonzales location) (830)-477-6872 reference letter:
I would like to take this opportunity to recommend Juan Munoz to you to assume the position of chef at your restaurant. He has served as my assistant manager for the last six years and has done an amazing job. When I have been ill or on vacation Juan has run my kitchen exceptionally well with no problems whatsoever. I am confident that Juan will run your kitchen with style and professionalism.
Immediately after I hired Juan it became evident to me, that he was very talented and capable of accomplishing a great deal more than the typical responsibilities of an assistant manager. A quick learner, Juan has assisted me with managing our inventory, ordering supplies and determining menu prices based on supply costs. He is polite, friendly and has a great relationship with all of our vendors which has served us well any time we have needed extra supplies on short notice. Juan has a flair for putting ingredients together to come up with a tasty new recipe or an interesting twist on an old one. Some of the more popular items on our menu are Juan's creations.
Juan works exceptionally well under pressure and is a gifted multi-tasker, two talents that are absolutely necessary for a successful chef. He has excellent leadership skills and is well-liked and highly respected by the kitchen staff. A graduate of Le Cordon Bleu Culinary School.
It is with sorrow that I see Juan go, but I know he is destined for tremendous success as a sous chef. I hope that you will at least try Juan out on a test basis in your kitchen. I believe you will be extremely pleased and will want him as your chef. If you have any questions or would like to discuss anything further, please call me at 830.477.6782.
Sincerely,
Jose
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
"The past can hurt. But the way I see it, you can either run from it, or learn from it."
Rafiki (The Lion King)
Timeline
Executive Chef
American Cruise Lines
07.2019 - Current
Executive Chef
G G Steak & Spirits
01.2018 - 05.2019
Shift Leader
Grimaldi's Pizzeria
04.2017 - 07.2019
First Line Cook
Escondido Golf & Lake Club
02.2014 - 06.2015
Associate of Arts - Culinary Arts
Le Cordon Bleu
High School Diploma -
Nixon-Smily High School
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