GIOVANNA TORRES
Dallas
Summary
Dynamic culinary professional with over 20 years of experience in back-of-the-house operations, food preparation, and food production, demonstrating a strong commitment to excellence in high-pressure kitchen environments. Proven expertise in menu development, ingredient sourcing, and maintaining exceptional standards of food quality and presentation. Recognized for fostering collaboration and adaptability while consistently delivering outstanding results. Proficient in team leadership, inventory management, and culinary innovation, ready to leverage skills to contribute effectively and embrace new challenges.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Pastry Chef
Komodo
Dallas, TX
05.2026 - 05.2026
- Demonstrated ability to follow recipes and create new dishes.
- Skilled in managing multiple baking projects simultaneously.
- Ensured the highest standards of food quality and presentation.
- Managed the preparation and presentation of all desserts for the restaurant.
- Ensured that all bakery items were prepared according to quality standards.
- Developed and implemented new ideas for cakes, pastries, and desserts.
- Ensured that all ingredients and supplies were stored properly.
- Managed the production of cakes, pastries, and other desserts.
- Ensured compliance with all food safety regulations.
- Utilized a variety of baking techniques to produce unique desserts.
Kitchen Manager
The Cottage Grocery
Dallas, TX
06.2025 - 04.2026
- Communicated openly and honestly with the management team during each shift to ensure it ran smoothly.
- Organized and directed worker training programs, resolved personnel problems, hired new staff and evaluated employee performance in dining and lodging facilities.
- Coordinated assignments of cooking personnel to ensure economical use of food staples and timely preparation.
- Investigated and resolved complaints regarding food quality, service or accommodations.
- Monitored food preparation methods, portion sizes, garnishing and presentation to ensure that food was prepared and presented acceptably.
- Completed kitchen schedules each week and placed food, produce and liquor orders as needed.
- Scheduled and received food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Managed the collaboration and communication between the kitchen team and front-of-house operations to ensure a positive customer experience.
- Prepared quality products while maintaining proper food safety practices, portion control and presentation within service goal times.
Executive Chef
400 Gradi
Dallas, TX
12.2024 - 06.2025
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Coordinated employee schedules and developed staff teams to boost productivity.
Senior Sous Chef
Lombardi Family Concepts
Dallas, TX
11.2022 - 12.2024
- Oversaw daily kitchen operations, ensuring consistent food quality and presentation.
- Trained and mentored kitchen staff in food preparation techniques and safety protocols.
- Collaborated with executive chef to streamline inventory management processes, reducing waste.
- Maintained high standards of hygiene and sanitation throughout the kitchen environment.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
Chef De Partie
Travis Hospitality-Georgie Curtis Stone
Dallas, TX
12.2021 - 07.2023
- Collaborated with executive chef to develop seasonal menu offerings and optimize ingredient sourcing.
- Trained and mentored junior kitchen staff, enhancing team efficiency and skills development.
- Monitored food quality during preparation and service, maintaining high culinary standards consistently.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
Pop up Chef/Assistant Banquet Chef
The Henry
Dallas, Tx
11.2021 - 05.2022
- Assisted in meal preparation by following recipes and maintaining consistency in dish presentation.
- Collaborated with kitchen staff to ensure timely service during peak hours.
- Trained new team members on kitchen protocols and food safety standards.
- Improved efficiency by streamlining ingredient prep processes for daily specials.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
Head Chef
Cae Salsera
Dallas, TX
05.2020 - 04.2021
- Led kitchen operations, ensuring timely delivery of high-quality dishes during peak service hours.
- Developed and implemented seasonal menus, enhancing customer satisfaction and dining experience.
- Streamlined food preparation processes, reducing waste and improving overall kitchen efficiency.
- Collaborated with suppliers to source fresh ingredients, maintaining quality standards and sustainability practices.
- Oversaw inventory management, optimizing stock levels to minimize shortages and excesses.
- Introduced innovative cooking techniques, elevating dish presentation and flavor profiles for diverse clientele.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Set up and broke down kitchen for service.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
400 Gradi
Dallas, TX
08.2019 - 03.2020
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Coordinated with front-of-house staff to maintain efficient service flow during peak hours.
- Monitored food quality and safety standards, ensuring compliance with health regulations consistently.
- Assisted executive chef in managing kitchen operations, contributing to overall restaurant success.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Education
Associate of Arts - Culinary
The Art Institute
Associate of Arts - Dance
Mountain View College
Dallas, TXSkills
- Culinary management
- Refined taste assessment
- Sanitation management
- Inventory control
- Menu development
- Inventory stocking
- Proficient in conflict management
- Culinary preparation skills
- Recipe and menu creation
- Efficiency enhancement
- Culinary plating techniques
- Health and safety standards
- Vendor partnership development
Certification
Food Manager's Certification
Languages
Spanish
Native or Bilingual
Timeline
Pastry Chef
Komodo
05.2026 - 05.2026
Kitchen Manager
The Cottage Grocery
06.2025 - 04.2026
Executive Chef
400 Gradi
12.2024 - 06.2025
Senior Sous Chef
Lombardi Family Concepts
11.2022 - 12.2024
Chef De Partie
Travis Hospitality-Georgie Curtis Stone
12.2021 - 07.2023
Pop up Chef/Assistant Banquet Chef
The Henry
11.2021 - 05.2022
Head Chef
Cae Salsera
05.2020 - 04.2021
Sous Chef
400 Gradi
08.2019 - 03.2020
Associate of Arts - Culinary
The Art Institute
Associate of Arts - Dance
Mountain View College