Julio Medina
Fort Washington,MD
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
4
4
years of professional experience
Work History
Sous Chef
Karravaan DC
Washington, District of Columbia
04.2026 - Current
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Collaborated with head chef on menu planning and ingredient selection to enhance dish variety and quality.
- Maintained cleanliness and organization of kitchen tools and workstations.
- Monitored food safety standards and adhered to health regulations consistently.
- Trained new kitchen staff on proper cooking techniques and safety protocols.
- Monitored ingredient supplies and managed inventory orders to ensure kitchen efficiency.
- Fostered teamwork among staff to create a supportive and productive kitchen environment.
- Coordinated ordering, receiving, storage, and distribution of food items.
Sous Chef
Mias Italian kitchen
Alexandria, Virginia
04.2022 - 04.2026
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Assisted the head chef with menu planning and ingredient selection.
- Maintained cleanliness and organization of kitchen tools and workstations.
- Trained new kitchen staff on proper cooking techniques and safety protocols.
- Supported inventory management by tracking ingredient supplies and ordering when necessary.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Complied with all health department regulations regarding proper food handling methods.
Education
Tc Williams High School
Alexandria, VirginiaSkills
- Food safety
- Menu planning
- Cooking techniques
- Inventory management
- Kitchen organization
- Adaptability
- Sanitation procedures
- Employee scheduling
- Kitchen leadership
- Operations support
- Safe food handling
- Kitchen management
- Order delivery practices
- Vendor relationship management
- Motivational team management
- Foodservice
- Catering background
- Positive and professional
- Team leadership
Timeline
Sous Chef
Karravaan DC
04.2026 - Current
Sous Chef
Mias Italian kitchen
04.2022 - 04.2026
Tc Williams High School