Paul Saboya
Lynnwood,WA
Overview
2026
2026
years of professional experience
Work History
Sous Chef
Compass/Eurest
Everett, WA
09.2023 - Current
- Weekly Inventory.
- Ordering Sysco. Produce,Drinks, Visstar,
- Making weekly Production sheets.
- Scheduling
- Daily Checklist.
- Weekly Menu Building.
- Assistance to Staff and Chef
- My Orders
- Webtrition
- Assistance to Staff
Executive Chef
Bothell Health Care
Bothell, WA
03.2017 - 05.2023
- Developed and executed seasonal menus to enhance guest experience and dining satisfaction.
- Supervised kitchen staff, ensuring adherence to food safety standards and operational procedures.
- Trained new culinary team members on techniques, equipment use, and kitchen protocols.
- Managed inventory control, reducing waste while maintaining quality ingredient availability.
- Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
- Implemented cost-effective purchasing strategies to optimize budget without compromising quality.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Head Chef
Bucks American Cafe
Everett, WA
2015 - 2017
- Directed kitchen operations, ensuring high-quality food preparation and presentation standards.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored kitchen staff in advanced cooking techniques and safety protocols.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Collaborated with front-of-house team to create seamless service experience for guests.
- Implemented cost-control measures, maintaining budget adherence while enhancing menu variety.
- Evaluated kitchen performance through regular audits, identifying areas for improvement and growth.
Material Handler Process Tech
HQC Inc
Oswego, IL
2009 - 2014
Education
Waubonsie Valley
Aurora IlTimeline
Sous Chef
Compass/Eurest
09.2023 - Current
Executive Chef
Bothell Health Care
03.2017 - 05.2023
Head Chef
Bucks American Cafe
2015 - 2017
Material Handler Process Tech
HQC Inc
2009 - 2014
Waubonsie Valley