Justin Santellana
Tomball,TX
Summary
Award-winning Executive Chef with over 14 years of leadership experience in fine dining, banquets, and high-volume kitchens. Proven track record of driving profitability through effective cost control, innovative menu development, and the cultivation of high-performing culinary teams. Expertise in kitchen operations, inventory management, and vendor relations ensures the delivery of exceptional guest experiences. Recognized for adaptability and a collaborative spirit, consistently supporting team members and fostering a positive work environment.
Overview
2022
2022
years of professional experience
Work History
Sous Chef
- Managed CIL internship program with 75+ students annually.
- Assisted with menu development, prep execution, and kitchen supervision.
Executive Sous Chef
The Woodlands Country Club
01.2022 - 2026
- Directed daily kitchen operations for high-volume banquets catering and à la carte dining.
- Supervised and trained sous chefs, line cooks, and prep staff to ensure consistency and efficiency.
- Curated seasonal menus and specials while meeting food cost and labor benchmarks.
- Supervised inventory acquisition, supplier negotiations, and product quality management.
- Ensured compliance with health, sanitation, and safety standards.
- Coordinated banquet execution for large-scale events and member functions.
- assisted executive chef in financial planning, scheduling, and operations coordination.
- Uphold high culinary standards by executing recipes accurately and implementing thorough quality checks.
- Coordinated special events, customizing menu offerings to meet client specifications and dietary restrictions.
- Analyzed kitchen workflows, identifying areas for improvement to enhance overall productivity and quality standards
- Collaborated with executive chef to develop seasonal menus reflecting culinary trends and local ingredients.
Executive Chef
Clique Bistro
01.2018 - 01.2022
- Maximized kitchen efficiency through strategic cost-control measures and refined operations.
- Oversaw inventory control and ordering systems to enhance efficiency and reduce shortages.
- Forged strategic vendor alliances to secure premium ingredients while maintaining competitive pricing.
- Crafted seasonal menus and daily specials to boost guest satisfaction.
- Educated and supported kitchen staff on essential techniques and best practices for food preparation.
- Orchestrated regular staff meetings to assess performance metrics and develop strategies for optimizing service efficiency.
- Cultivated kitchen staff capabilities through targeted training, disciplinary actions, and performance evaluations.
- Upheld health department standards and regulations to maintain a safe and sanitary work environment.
- Oversaw and organized food and beverage deliveries while adhering to established food cost and budget limits.
Executive Chef
Nick’s Seafood & Oyster Bar
01.2016 - 01.2018
- Amplified annual sales by 11% via strategic menu innovations and operational upgrades.
- Designed award-winning seasonal menus celebrated with consecutive Diners' Choice Awards.
- Oversaw kitchen operations, ensuring compliance with health and safety standards.
- Enhanced skills of kitchen staff through training on techniques and best practices for food preparation.
- Collaborated with front-of-house team to enhance guest experience through exceptional food presentation.
- Directed inventory management, refining supply chain operations to lower waste and expenses.
- Led consistent staff meetings focused on reviewing performance metrics and planning enhancements in service efficiency.
- Cultivated kitchen staff proficiency by implementing training programs, administering disciplinary actions, and conducting performance evaluations.
- Monitored adherence to health department standards, maintaining a safe and sanitary work environment.
- Managed business operations alongside inventory control and customer service for restaurant.
- Crafted menus ensuring effective food cost control and oversight of sanitation and safety measures.
- Coordinated and monitored food and beverage deliveries while adhering to food cost and budget
- Cataloged food ingredient and supply stock to strategize vendor orders.
- Established strong partnerships with vendors, negotiating advantageous rates for ingredients and supplies.
- Optimized profitability by diligently overseeing food costs via effective portion management and waste minimization.
- Encouraged constructive working environment for kitchen team members, enhancing collaboration, creative thinking, and effective communication.
Executive Chef Instructor / GM Back of House
Kris Bistro & Wine Bar
01.2011 - 01.2016
- Incorporated contemporary culinary methods to elevate food quality and presentation.
- Coordinated back-of-house operations through effective staffing, scheduling, and training practices.
- Guided 10 full-time employees and orchestrated internship initiatives.
- Increased profitability through targeted menu engineering and comprehensive cost management strategies.
- Developed and delivered comprehensive culinary curriculum for diverse student populations.
- Facilitated hands-on cooking demonstrations to enhance practical skills and understanding.
- Mentored aspiring chefs through personalized feedback and professional guidance.
- Evaluated student performance to ensure mastery of culinary techniques and standards.
- Collaborated with faculty to refine instructional methods and course materials.
- Implemented food safety protocols to maintain high hygiene standards in the kitchen.
- Designed innovative menus that reflect seasonal ingredients and local cuisine trends.
Education
Associate of Applied Science Degree - Culinary Arts
The Culinary Institute LeNôtre
Houston, TX01.2012
Skills
- Kitchen Operations Management
- Event catering management
- Food & Labor Cost Control
- Team leadership and development
- Inventory management
- Supplier relationship management
- Culinary menu planning
- Scheduling & Team Supervision
- HACCP & Food Safety Compliance
- Quality assessment proficiency
Recognitions
Woodlands Chef of the Month — August 2018, Houston Chef of the Month — November 2017, Houston Chef of the Month — May 2017, “1” Restaurant of the Month — March 2017, Houston Press Award for Best Charcuterie — 2014 & 2015
Timeline
Executive Sous Chef
The Woodlands Country Club
01.2022 - 2026
Executive Chef
Clique Bistro
01.2018 - 01.2022
Executive Chef
Nick’s Seafood & Oyster Bar
01.2016 - 01.2018
Executive Chef Instructor / GM Back of House
Kris Bistro & Wine Bar
01.2011 - 01.2016
Sous Chef
Associate of Applied Science Degree - Culinary Arts
The Culinary Institute LeNôtre