Marco Penaloza
LA,CA
Summary
Food service professional with extensive experience in kitchen management and culinary operations. Known for maintaining high standards of cleanliness and food safety while fostering collaborative team environment. Reliable and adaptable, with strong skills in leadership and problem-solving.
Professional kitchen management expert with comprehensive experience in leading culinary teams, ensuring high-quality food preparation, and maintaining kitchen efficiency. Strong focus on team collaboration, adaptable to changing needs, and dedicated to achieving operational excellence. Skilled in inventory management, staff training, and maintaining health and safety standards. Reliable, results-driven, and prepared to make significant impact in any culinary environment.
Overview
25
25
years of professional experience
Work History
Kitchen Manager
Tu Madre
Los Angeles, CA
05.2025 - 03.2026
- Supervised kitchen operations to ensure compliance with health and safety standards.
- Trained and mentored staff in food preparation techniques and customer service excellence.
- Streamlined inventory management processes, reducing waste and optimizing stock levels.
- Implemented new menu items based on seasonal ingredients and customer feedback.
- Trained and supervised kitchen staff, enhancing team performance and productivity.
- Collaborated with culinary team to design innovative menu offerings that align with customer preferences.
- Streamlined food preparation processes, improving service speed and quality consistency.
- Conducted regular performance evaluations, providing feedback for staff development and improvement.
- Led strategic planning initiatives to enhance operational efficiency and guest satisfaction levels.
- Motivated staff to perform at peak efficiency and quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed and enforced food safety and sanitation protocols to maintain a clean and healthy kitchen environment.
- Overcame staffing challenges during peak periods by cross-training employees in various roles within the kitchen hierarchy.
- Increased customer satisfaction with high-quality food preparation, presentation, and timely service.
- Coordinated and organized restaurant inventory.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Cook Shift Leader
Den on Sunset
Los Angeles, CA
10.2023 - 02.2025
- Serving food during food service hours while also crafting cocktails. Focusing on customer retention and providing a fun environment for the guests. Opening/running/closing duties. Fast-paced nightclub bartending in the evenings, focusing on providing quality service in a fast-paced environment. Creating cocktail menus and working with the kitchen to pair food and drinks.
- Craft cocktail bar & restaurant/nightclub
- $25 + tips
- Trained new cooks on menu items and cooking techniques.
- Implemented inventory control measures to reduce waste and optimize supplies.
- Conducted regular quality checks on food presentation and taste consistency.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Adjusted recipes based on ingredient availability or customer request.
Owner/Operator
Marco's Kitchen
Los Angeles, CA
06.2023 - 06.2024
- Assisted with the opening of this new location of the restaurant. Opening/closing/running duties, watching alcohol consumption, special events, cleaning the bar and restocking, upselling food and drink orders, creating relationships with customers to increase retention at the new restaurant.
- Ghost Kitchen Restaurant
- Supervised kitchen staff to maintain high culinary standards and efficiency.
- Developed innovative menu items, enhancing guest satisfaction and dining experience.
- Implemented inventory management strategies to minimize waste and optimize resources.
- Conducted quality control checks on dishes prior to service, ensuring consistency and presentation standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
Executive Sous Chef
Toca Madera
Los Angeles, CA
08.2015 - 05.2023
- Opening/running/closing duties. Ensuring accuracy for cash banks every shift. Upholding standards and guest satisfaction. Setting up, working and breaking down events.
- Restaurant
- Supervised kitchen staff to ensure efficient food preparation and adherence to quality standards.
- Developed seasonal menus that enhanced guest experiences and showcased culinary creativity.
- Collaborated with restaurant management to align kitchen operations with overall business goals.
- Conducted regular inspections of kitchen equipment and facilities to uphold health regulations.
- Streamlined food production processes, reducing service times while maintaining high-quality dishes.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Kitchen Manager
Best Western Gateway Hotel
Santa Monica, CA
07.2001 - 06.2015
- Coordinated daily shifts, ensuring adequate staffing for peak service times.
- Enhanced kitchen workflow by reorganizing workstations for efficiency and productivity.
- Developed training programs that improved employee performance and retention rates.
- Monitored food quality control procedures to maintain high standards of taste and presentation.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Checked and tested foods to verify quality and temperature.
Education
High School Diploma -
Normal
Mexico, ME08-1992
Skills
- Sous chef for over 30 years
- Oversaw Food preparation and presentation according to quality standards
- Valid food handler’s certification
- Training employees on techniques and safety standards
- Overseeing meal preparation and food handling
- Motivating the kitchen staff by establishing goals
- Bilingual: English/Spanish
- Multitasking and organization
- Food safety
- Inventory management
- Problem-solving
- Cleaning and sanitation
- Inventory coordination
- Employee scheduling
Timeline
Kitchen Manager
Tu Madre
05.2025 - 03.2026
Cook Shift Leader
Den on Sunset
10.2023 - 02.2025
Owner/Operator
Marco's Kitchen
06.2023 - 06.2024
Executive Sous Chef
Toca Madera
08.2015 - 05.2023
Kitchen Manager
Best Western Gateway Hotel
07.2001 - 06.2015
High School Diploma -
Normal