Pablo Soto Jackson
Astoria
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
15
15
years of professional experience
Work History
Chef Consultant
Oliver’s Astoria
11.2024 - Current
- Spearheaded recipe development process, incorporating diverse flavors while adhering to traditional culinary principles.
- Managed budgetary aspects of kitchen operations, optimizing costs without sacrificing quality or guest satisfaction levels.
- Developed strong vendor relationships to ensure consistent availability of quality ingredients at competitive prices.
Chef
Grove Street Social
10.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef De Cuisine
Mojo Forest Hills
12.2022 - 10.2023
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Chef Consultant
A.G.E.D. Forest Hills
05.2022 - 06.2022
- Managed budgetary aspects of kitchen operations, optimizing costs without sacrificing quality or guest satisfaction levels.
- Developed strong vendor relationships to ensure consistent availability of quality ingredients at competitive prices.
- Boosted customer satisfaction by effectively addressing and resolving culinary concerns and complaints.
- Maintained a safe, sanitary work environment by enforcing strict adherence to health codes and regulations.
Executive Sous Chef
The Mark By Jean Jorges
01.2021 - 04.2022
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Executive Chef Partner
Zeus Kitchen
03.2016 - 12.2020
- Improved food preparation processes by implementing time-saving techniques without sacrificing quality or consistency in final products.
- Aligned restaurant vision with brand standards, ensuring a cohesive identity that resonated with target demographics.
- Collaborated with front-of-house staff to ensure seamless service and positive guest experiences.
- Oversaw recruitment efforts to attract top culinary talent, assembling a skilled team of professionals committed to excellence in their craft.
Sous Chef
The Glass House Tavern
01.2013 - 08.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Sardi’s
12.2011 - 05.2013
- 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.
Head Line Cook
The Thai Market
04.2010 - 06.2011
- Improved kitchen efficiency by streamlining prep processes and optimizing workstations.
- Led line cook team in meeting high-volume demands during busy services, maintaining exceptional food quality standards.
- Developed standard operating procedures for consistent food quality and presentation.
Education
Bachelor - Culinary Arts
Escuela Hotelera De San Juan
Puerto Rico10.2009
Skills
- Food safety and sanitation
- Food Cost Management
- Kitchen management
- Bilingual, fluent in English and Spanish
- Food presentation
- Menu development
Timeline
Chef Consultant
Oliver’s Astoria
11.2024 - Current
Chef
Grove Street Social
10.2024 - Current
Chef De Cuisine
Mojo Forest Hills
12.2022 - 10.2023
Chef Consultant
A.G.E.D. Forest Hills
05.2022 - 06.2022
Executive Sous Chef
The Mark By Jean Jorges
01.2021 - 04.2022
Executive Chef Partner
Zeus Kitchen
03.2016 - 12.2020
Sous Chef
The Glass House Tavern
01.2013 - 08.2015
Sous Chef
Sardi’s
12.2011 - 05.2013
Head Line Cook
The Thai Market
04.2010 - 06.2011
Bachelor - Culinary Arts
Escuela Hotelera De San Juan
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