Marlon Mendíeta
Thousand Oaks,CA
Summary
Dynamic Sous Chef with a strong focus on menu planning, cost control, and team collaboration. Proven ability to enhance kitchen efficiency and implement innovative culinary techniques that elevate guest satisfaction.
Overview
13
13
years of professional experience
Work History
Sous Chef
Sodexo USA
Simi Valley, CA
07.2022 - Current
- Conducted regular kitchen inspections, addressing issues proactively to maintain cleanliness and organization.
- Assisted in cost control measures, contributing to overall profitability of restaurant operations.
- Led team meetings focused on culinary trends and operational improvements for continuous development.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Sous Chef
Chicken Chill
Quito Ecuador
06.2020 - 11.2021
- Supervised kitchen operations, ensuring high standards of food quality and safety compliance.
- Developed and implemented new menu items, enhancing customer satisfaction and dining experience.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
- Coordinated inventory management, optimizing ingredient usage and reducing waste effectively.
- Collaborated with front-of-house staff to streamline service flow during peak hours.
Chef Manager
Shawarma House
Quito Ecuador
09.2017 - 04.2020
- Managed kitchen operations, ensuring food quality and safety standards compliance.
- Developed and implemented seasonal menu offerings based on customer preferences and local ingredients.
- Trained and mentored kitchen staff, fostering teamwork and enhancing culinary skills.
- Streamlined inventory management processes to reduce waste and improve cost efficiency.
Head Chef
La Leona Catering
Quito Ecuador
02.2013 - 06.2017
- Led menu development, incorporating seasonal ingredients and client preferences.
- Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
- Streamlined food preparation processes, enhancing efficiency and reducing waste.
- Coordinated catering events, managing timelines and quality control for successful execution.
Education
Universidad Tecnologica Equinoccial
Quito Ecuador09.2009
Skills
- Menu planning
- Cooking techniques
- Mentoring and coaching
- Menu development
- Cost control
- Employee scheduling
- Portion control
- Ordering and requisitions
- Recipes and menu planning
- Recipe creation
- Line inspections
- Menu pricing
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Sous Chef
Sodexo USA
07.2022 - Current
Sous Chef
Chicken Chill
06.2020 - 11.2021
Chef Manager
Shawarma House
09.2017 - 04.2020
Head Chef
La Leona Catering
02.2013 - 06.2017
Universidad Tecnologica Equinoccial