Miguel Narvaez
Chula Vista,CA
Summary
Obtain a full time position that will help me grow as well as showcase my knowledge, skills and abilities in the hospitality industry.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Owner
Greencrop LLC
06.2024 - Current
- Start up company that sells microgreens in grocery stores and farmers markets
- Customer service and social relations
- Budget Management
Private/Personal Chef
07.2020 - Current
- Personal and Private chef
- Small Catering and private dinners in Southern California and Northern baja California, Mexico
- Menu creation and costing
- Attentive to all dietary restriction
- Cooking Classes
- Local and seasonal ingredients
Coronado Island Marriott Resort and Spa Sous Chef
Marriott International
03.2024 - 07.2024
- Experience working in hotel banquets
- Creation of menus
- Manage COGS
Executive Kitchen Manager
Rise and Shine Hospitality Group
11.2020 - 05.2023
- Breakfast Republic/ Eggies (Carmel Valley, Pacific Beach and East Village locations)
- Multi-unit management
- Proven progress and improvement in overall store performance
- Gaslamp Breakfast Company
- First chef to achieve bonus since opening
- Consistently achieved monthly bonus with low turnover ratio
- In charge of seasonal pastries
- Implemented systems and checklists to improve overall flow of service
Culinary Art School
09.2018 - 03.2020
- Three month internship at PUJOL in Mexico city with Chef Enrique Olvera
Kitchen Supervisor
Tocaya Organica
04.2018 - 02.2019
- Opened Century City location
- Opened downtown San Diego location
- Formal management training
- Commissary Training in LA
- Multi-kitchen management (restaurant and commissary kitchen) simultaneously
Line Cook/ Prep Cook/Expo
Panama 66/ Tiger!Tiger! (Same company, different kitchens)
02.2017 - 11.2017
- I would be sent to help the other kitchen during off/peak seasons.
- Came back to the company to work part time while attending culinary school.
Line Cook/Prep Cook
Lou and Mickey’s
01.2012 - 02.2017
- High volume banquets, events, catering and celebrity/company buyouts and catering
Dishwasher/busser/host/fry cook/bar back/expo/food runner
King’s Fish House
03.2010 - 01.2012
Education
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Southwestern College
undefined
Culinary Art School
Tijuana, BCHigh School Diploma - undefined
Otay Ranch
06.2007
Skills
- Experience in high volume restaurants
- Inventory counts, placing and receiving food orders
- Ability to organize the walk in refrigerators and storage using the "FIFO" method (First in First out)
- Interviewing, hiring, building a team and establishing a culture
- Maintain an average weekly labor percentage of 125% including my salary
- Average monthly food cost of 25%
- Average yearly sales of $4,000,000
- Training and developing employees/managers
- End of day reports
- Menu creation for private dinners
- Fluent Spanish
- Able to read and understand monthly P&L reports
Certification
Servsafe Manager Certificate
Timeline
Owner
Greencrop LLC
06.2024 - Current
Coronado Island Marriott Resort and Spa Sous Chef
Marriott International
03.2024 - 07.2024
Executive Kitchen Manager
Rise and Shine Hospitality Group
11.2020 - 05.2023
Private/Personal Chef
07.2020 - Current
Culinary Art School
09.2018 - 03.2020
Kitchen Supervisor
Tocaya Organica
04.2018 - 02.2019
Line Cook/ Prep Cook/Expo
Panama 66/ Tiger!Tiger! (Same company, different kitchens)
02.2017 - 11.2017
Line Cook/Prep Cook
Lou and Mickey’s
01.2012 - 02.2017
Dishwasher/busser/host/fry cook/bar back/expo/food runner
King’s Fish House
03.2010 - 01.2012
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Southwestern College
undefined
Culinary Art School
High School Diploma - undefined
Otay Ranch