Moises Avelar Rayon
Garden Grove,CA
Summary
Experienced Kitchen manager with over 25+ years of experience in Food Industry. Excellent reputation for resolving problems and improving customer satisfaction.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Energetic and enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting.
Overview
10
10
years of professional experience
Work History
Kitchen Manager 11
The Cheesecake Factory
Huntington Beach, CA
09.2019 - Current
- Scheduled and received food deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- 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.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Oversaw food preparation and monitored safety protocols.
- Increased kitchen efficiency by streamlining processes, reducing waste and mentoring team members on proper procedures.
Executive Sous Chef
The Catch Anaheim
Anaheim, CA
02.2017 - 09.2019
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Collaborated with staff members to create meals for large banquets.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Increased profits and efficiencies by building optimal inventory control model.
- Planned promotional menu additions based on seasonal pricing and product availability.
Executive Sous Chef
Taps Fish House And Brewery
Brea, CA
04.2012 - 02.2017
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Increased profits and efficiencies by building optimal inventory control model.
Education
Certificate - Business Management
Santiago College
Santa Ana, CA06.2007
Culinary Arts
Auguste Escoffier School of Culinary Arts
San Bernardino, CA03.1998
Skills
- Inventory Management
- Supply Ordering and Management
- Cost Control
- Productivity Improvements
- Menu Planning
- Disciplinary Action
- Staff Training
- Portioning Understanding
- Equipment Maintenance
- Quality Assurance
- Staff Supervision
- Staff Scheduling
- Performance Monitoring
- Safe Food Handling
- Multitasking and Organization
- Food Safety and Sanitation
- Verbal and Written Communication
- Menu Pricing and Writing
Accomplishments
- Increased team productivity by implementing key process improvements.
Timeline
Kitchen Manager 11
The Cheesecake Factory
09.2019 - Current
Executive Sous Chef
The Catch Anaheim
02.2017 - 09.2019
Executive Sous Chef
Taps Fish House And Brewery
04.2012 - 02.2017
Certificate - Business Management
Santiago College
Culinary Arts
Auguste Escoffier School of Culinary Arts
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