Mario A. Pujals
Seattle,WA
Summary
Dynamic, resourceful, and skilled chef with 10 plus years of success in fine dining, casual dining, bar settings, and catering. Team player with a winning attitude and desire to deliver an exceptional dining experience. Fully fluent in English and Spanish. Focused on setting high expectations and raising service standards.
Overview
10
10
years of professional experience
1
1
Certification
Work History
General Manager
Ssp American
12.2022 - 06.2025
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growt
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Executive Sous Chef
Landmark
08.2021 - 10.2022
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Head Chef/Kitchen Manager
The Corner Spot
04.2018 - 10.2021
- Assisted opening of restaurant, including hiring staff and acquiring kitchen equipment, and menu creation/roll out
- Created order guides, prep lists, checklists, and cost sheets to a starter up company
- Created seasonal menus with recipe books every three to four months
- Scheduled and managed a team of up to 4
- Developed training programs for corner spot
- Created and ran social media
- Managed a safe and healthy workplace under Covid 19 guidelines
- Restaurant was a 64 seating each person average on food sales at least $35
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Feierabend
07.2017 - 03.2018
- Received orders and organized cooler, fridges, and dry storages
- Supervised a team of up to 6 when chef was not in the kitchen
- Assisted with scheduling and time off requests
- Participated in developing weekly specials and menu rollouts
- Maintained a safe and healthy work environment
- Worked the line and coached other staff members
- Trained in all stations in the kitchen
Sous Chef/Lead Line Cook
Elysian Bar
08.2015 - 07.2017
- Received and checked all orders
- Broke down all proteins
- Organized lines and checked prep for a successful service
- Trained in all stations in the kitchen
- Maintained restaurant’s standard ticket times given by management
- Oversaw staff of up to 12
- Maintained a healthy and safe work environment
- Assisted the chef on menu rollouts and weekly specials
Education
Culinary Arts
LeCordon Bleu College of Culinary Arts
Chicago, ILSkills
- Point of Sale, Dinerware, Simple, Toast and Micro
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Sanitation practices
- Company safety standards
- Kitchen management
- Kitchen operations
- Ingredient knowledge
- Team management
- Inventory control and record keeping
- Operations management
- Point of sale (POS) system operation
- Staff scheduling
- Menu development
- Recipes and menu planning
- Food plating and presentation
- Culinary arts education
Certification
ServSafe certification, Washington Food handles card, MAST
Languages
Spanish
Native or Bilingual
Timeline
General Manager
Ssp American
12.2022 - 06.2025
Executive Sous Chef
Landmark
08.2021 - 10.2022
Head Chef/Kitchen Manager
The Corner Spot
04.2018 - 10.2021
Sous Chef
Feierabend
07.2017 - 03.2018
Sous Chef/Lead Line Cook
Elysian Bar
08.2015 - 07.2017
Culinary Arts
LeCordon Bleu College of Culinary Arts
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