Nathol Dafesh
West Hills,CA
Summary
Experienced culinary professional with strong communication skills, perseverance, and a diligent work ethic. Seeking a position where I can effectively utilize personal expertise and contribute to a profitable environment for both prospective employer and myself.
Overview
6
6
years of professional experience
Work History
Jr. Sous Chef
Calamigos Ranch
2024.04 - Current
- Prepped daily menu items to the standards of the executive chef
- Maintained inventory records
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Consistently met high standards of quality control
- Led team by example in preparing items accurately and according to high-quality standards.
- Delivered verbal culinary instruction and assignments to over 10 kitchen staff members daily to promote successful dining experiences for clients.
Jr. Sous Chef/Line Lead
Los Angeles Country Club
2022.03 - 2024.04
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Led team by example in preparing items accurately and according to high-quality standards.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings.
- Delivered verbal culinary instruction and assignments to over15 kitchen staff members daily to promote successful dining experiences for clients.
Line Cook
Braemar Country Club
2021.10 - 2022.03
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
Executive Chef
HQ Gastropub
2019.10 - 2020.11
- Developed kitchen staff of over 30 through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Line Cook, Catering Assistant
Chef Cordelia's The Lodge
2019.03 - 2019.10
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business for parties over 300.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Line Cook and Kitchen Assistant
Peddler's Fork
2018.09 - 2019.05
- Assisted the Chefs with active service, prep, mise en place, for the morning and night crew.
- Prepared dishes to the highest of standards and in a timely manner
- Cleaned, maintained, worked, and prepared Sauté, Grill, Garde, Pizza, and Bakery/Desserts
Education
Associate of Arts - Culinary Arts
Los Angeles Mission College Culinary Program
Sylmar, CA07.2021
Associate of Arts - Culinary Arts
West Valley Occupational Center
Woodland Hills, CA07.2017
High School Diploma -
El Camino Real Charter High School
Woodland Hills, CA05.2013
Skills
- Time management
- Food safety
- Catering
- Food and Beverage
- Hospitality
- Food Preparation
- Food Presentation
- Event management
- HACCP
- Budgeting
- Cost reduction
- Inventory Management
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Workflow Optimization
- Menu development
References
Furnished upon request
Timeline
Jr. Sous Chef
Calamigos Ranch
2024.04 - Current
Jr. Sous Chef/Line Lead
Los Angeles Country Club
2022.03 - 2024.04
Line Cook
Braemar Country Club
2021.10 - 2022.03
Executive Chef
HQ Gastropub
2019.10 - 2020.11
Line Cook, Catering Assistant
Chef Cordelia's The Lodge
2019.03 - 2019.10
Line Cook and Kitchen Assistant
Peddler's Fork
2018.09 - 2019.05
Associate of Arts - Culinary Arts
Los Angeles Mission College Culinary Program
Associate of Arts - Culinary Arts
West Valley Occupational Center
High School Diploma -
El Camino Real Charter High School
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