PAULINA TURNAGE
Vallejo
Summary
Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
11
11
years of professional experience
Work History
Executive Chef
Restoration Hardware
Yountville
06.2023 - 09.2025
- Developed and implemented cost-effective strategies to optimize food purchasing, reducing expenses by 30% while maintaining high quality standards
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
- Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations
- Maintained a clean and organized kitchen environment according to sanitation guidelines to ensure compliance with health department regulations
- Conducted regular inspections of food storage areas to maintain freshness standards and prevent spoilage or contamination issues
- Worked closely with front-of-house staff to coordinate timing of courses for optimal guest experience during busy service periods
Executive Sous Chef
Restoration Hardware
Corte Madera
10.2020 - 09.2023
- Manage and assign specific responsibilities to the operations associates. This would include daily work assignments with the ability to follow-up and maintain performance of those individuals.
- Manage site performance though Key Performance Indicators, training and development, on-the-spot coaching opportunities, reporting and analysis, and counseling to employees, as needed.
- Manage daily delivery operations to include reports management, delivery completion, and driver performance, inbound trailer scheduling and unloading, and customer order delivery completion to the standards of the company's delivery operational playbook.
- Manage the receipt, prep, inspection, and delivery of the Home Delivery Location.
- Responsible in maintaining a safe working environment for associates and delivery teams by enforcing safe/smart work practices.
Sous Chef/Kitchen Manager
Embassy Suites by Hilton
San Rafael
09.2019 - 03.2020
- Complete the prep work for the day and make sure all stations are ready to use.
- Prepare meals consistently to the same quality for a uniform dining experience.
- Follow food safety protocols and always check the temperature of foods.
- Partner with the executive chef in planning the menu and create a couple of the menu items.
- Ensure cleanliness and personal hygiene to provide food transmitted illnesses.
- Act as the executive chef in their absence.
- Supervise a small group of restaurant employees as delegated by the executive chef.
Sous Chef
Napa Valley Marriott hotel
Napa
08.2017 - 09.2019
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.
Cook and Sous chef
CELADON
Napa
05.2014 - 08.2017
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef's instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Education
Bachelor of Arts - Culinary
International Gastronomic College
Mexico, ME05-2014
Bachelor of Arts - International Business
Universidad De Guadalajara
Mexico12-2012
Skills
- Food safety
- Menu development
- Cost management
- Inventory control
- Quality assurance
- Customer service
- Employee training
- Team leadership
- Performance evaluation
- Waste reduction
- Problem resolution
- Effective communication
- Time management
- Operational efficiency
- Decision-making
- Staff supervision
- Hospitality service expertise
- Workflow optimization
- Problem and complaint resolution
- Cost control
- Food spoilage prevention
- Purchasing management
- Sanitation standards
- Coaching and mentoring
- Business operations oversight
- Plating and garnishing
- Recruitment and onboarding
- Food pairing
- Kitchen equipment operation and maintenance
- Meal preparation
- Strong work ethic
- Kitchen staff management
- Staff scheduling
- Recipe creation
- Banquets and catering
- Productivity optimization
- Food presentation
- Culinary techniques
- Performance assessments
- Forecasting and planning
- Budgeting and cost control
- Recipe management
Languages
English
Full Professional
Spanish
Native/ Bilingual
Timeline
Executive Chef
Restoration Hardware
06.2023 - 09.2025
Executive Sous Chef
Restoration Hardware
10.2020 - 09.2023
Sous Chef/Kitchen Manager
Embassy Suites by Hilton
09.2019 - 03.2020
Sous Chef
Napa Valley Marriott hotel
08.2017 - 09.2019
Cook and Sous chef
CELADON
05.2014 - 08.2017
Bachelor of Arts - Culinary
International Gastronomic College
Bachelor of Arts - International Business
Universidad De Guadalajara