Julio Obando
Napa,CA
Summary
Hard-working Culinarian brings a detail-oriented approach to food preparation and handling. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable, with excellent communication and problem-solving strengths. Focused cook with expertise preparing meals for customers in busy restaurant establishments. Versatile professional with experience in food safety, supply management, and plating. Courteous and bilingual, with excellent multitasking and presentation skills.
Overview
11
11
years of professional experience
Work History
Sous Chef
Restoration Hardware
Napa, CA
02.2022 - Current
- Oversaw food product inventory, making recommendations to chef to streamline kitchen operations.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
- Foodager, Craftable, Sysco, ChefsWarehouse Cooks Pacific Produce efficient
- Hot Schedules and Dayforce Profficient
- scheduling reducing labor vs sales percentage
Culinary Lead
Woodside Hotel Group
Napa, CA
07.2017 - 01.2020
- Double-checked plated meals for any last minute changes before sending to dining room.
- Kept stations stocked and ready for use to maximize productivity.
- Inventoried kitchen sections and refilled supplies.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
- Assisted Sous Chef with training and development of culinary staff.
- Stood in for other members of kitchen staff.
- Monitored and reported food and labor costs and waste, saving $1100 per month.
Receiver/Culinary Assistant
Marriot Hotels And Resorts
Napa, CA
02.2014 - 01.2017
- Prepared, coordinated and communicated price quotes, terms of sale, delivery dates and service obligations to customers and contractors.
- Connected with store managers and product suppliers to orchestrate efficient inventory movements.
- Supervised financial strategies and managed food % produce inventory while identifying cost-effective vendors and suppliers.
- Selected Produce products best suited to satisfy customers' needs.
- Conducted market research to determine appropriate pricing.
- Supervised financial strategies and managed produce inventory while identifying cost-effective vendors and suppliers.
- Selected cost efficient products best suited to satisfy customers' needs.
- Worked with local and national accounts to facilitate cost sales.
- Supervised financial strategies and managed produce inventory while identifying cost-effective vendors and suppliers.
- Managed team of 12 direct reports.
- Collected operations data and created spreadsheets detailing trends.
Education
Associate of Arts - Hospitality Administration And Management
Napa Valley College
Napa, CA02.2020
Diploma in Cooking and Catering - Personal And Culinary Services
Stratford Career
Falls Church, VA03.2017
Some College (No Degree) -
Serv Safe Manager
OnlineSkills
- Dish preparation
- Focused and disciplined
- Sous vide technique
- ServSafe Manager certified
- Servsafe Manager Proctor
- Cleaning and organization
- High volume production capability
- OSHA
- Fine Dining
- Food presentation
- Culinary Art
- Team-oriented
- Recipe preparation
Timeline
Sous Chef
Restoration Hardware
02.2022 - Current
Culinary Lead
Woodside Hotel Group
07.2017 - 01.2020
Receiver/Culinary Assistant
Marriot Hotels And Resorts
02.2014 - 01.2017
Associate of Arts - Hospitality Administration And Management
Napa Valley College
Diploma in Cooking and Catering - Personal And Culinary Services
Stratford Career
Some College (No Degree) -
Serv Safe Manager