Julio Chavez
Chicago,Illinois
Summary
At Sweet Water Tavern and Grill, I excelled as a Sous Chef, mastering inventory management and fostering team leadership. My innovative menu contributions boosted guest returns, while my dedication to food safety and presentation standards ensured top-notch dining experiences. Achievements include significant waste reduction and positive health inspection results, showcasing my hard and soft skills in a high-pressure environment.
Overview
5
5
years of professional experience
Work History
Sous Chef
Sweet Water Tavern and Grill
09.2018 - 04.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- 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.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
Education
No Degree - Culinary Arts
01-2008
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Food presentation
- Food Preparation
- Kitchen Organization
- Cooking techniques
- Allergen awareness
- Supervising Food Prep
- Knife Skills
- Staff Training
- Cost Control
- Employee Scheduling
- Kitchen Equipment Operation
- Cleaning and sanitation
- Food Handler Certification
- Quality Control
- Portion and cost control
Timeline
Sous Chef - Sweet Water Tavern and Grill
09.2018 - 04.2023
St Augustine Callege - No Degree, Culinary Arts
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