Marvin Rafanan
Danville,CA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Excellent communication, leadership and problem-solving skills. Adept in concept development and has a superb understanding of recipes and food cooking methods. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
15
15
years of professional experience
Work History
Sous Chef
Presidio Golf and Concordia Club
San Francisco, CA
06.2023 - Current
- Supervised kitchen operations, ensuring high food quality and safety standards.
- Collaborated with head chef to develop seasonal menus and optimize ingredient procurement.
- Trained and mentored junior kitchen staff in culinary techniques and best practices.
- Coordinated meal preparation and plating during peak service hours for efficiency.
- Managed inventory levels, overseeing stock rotation to minimize spoilage risks.
Senior Sous Chef
Palette Tea House
San Francisco, CA
10.2022 - 04.2023
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Palette Tea Garden
San Mateo, CA
12.2020 - 09.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Senior Sous Chef
International Smoke SF
06.2018 - 03.2020
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls (25%).
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Maintained well-organized mise en place to keep work efficient and consistent.
Sous Chef
Michael Mina SF
07.2017 - 06.2018
- Operated in and maintained the standards of a Michelin Star kitchen
- Maintained well-organized mise en place to keep work efficient and consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Aided in the reconceptualization of entire restaurant cuisine (French/Japanese cuisine to Moroccan/Levantine cuisine)
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sous Chef/ Pastry Supervisor
Pabu Boston/ Mina At The Tower
08.2016 - 07.2017
- Managed inventory, labor, expenses and other operational processes.
- Established and maintained positive vendor relationships.
- Recruited, hired and trained staff of efficient, hardworking associates.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Fabricated high grade proteins, (Japanese A5 Waygu, Kanpachi, Hamachi
Lead Line Cook/ Sous Chef
Pabu SF
06.2014 - 08.2016
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Fabricated food items such as meats, poultry and fish for daily needs.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Ordered and Managed Food Cost (27%)
Lead Line Cook/Pastry Cook
The Rotunda At Neiman Marcus
07.2012 - 06.2014
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prep Cook/ Line Cook
Sunrise Villa
06.2011 - 05.2012
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared and served food for 150+ elderly residents with dietary restrictions.
Education
Certificate of Restaurant And Hospitality - Culinary Arts
Diablo Valley College
Pleasant Hill, CA08-2012
Skills
- Food spoilage prevention
- Performance assessments
- Forecasting and planning
- Employee training
- Equipment Maintenance
- Sanitation guidelines
- Fine-dining expertise
- Vendor relations
- Payroll and scheduling
- Ingredient selection
- Menu planning
- Kitchen Management
- Problem-solving
- Recipes and menu planning
- Workflow Optimization
Timeline
Sous Chef
Presidio Golf and Concordia Club
06.2023 - Current
Senior Sous Chef
Palette Tea House
10.2022 - 04.2023
Sous Chef
Palette Tea Garden
12.2020 - 09.2022
Senior Sous Chef
International Smoke SF
06.2018 - 03.2020
Sous Chef
Michael Mina SF
07.2017 - 06.2018
Sous Chef/ Pastry Supervisor
Pabu Boston/ Mina At The Tower
08.2016 - 07.2017
Lead Line Cook/ Sous Chef
Pabu SF
06.2014 - 08.2016
Lead Line Cook/Pastry Cook
The Rotunda At Neiman Marcus
07.2012 - 06.2014
Prep Cook/ Line Cook
Sunrise Villa
06.2011 - 05.2012
Certificate of Restaurant And Hospitality - Culinary Arts
Diablo Valley College