Pedro Olea
National City,CA
Summary
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Enthusiastic chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
7
7
years of professional experience
Work History
Sous Chef
The Winery La Jolla
08.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Cook
Javiers
07.2022 - 12.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Lead Line Cook
Jamul Casino
06.2017 - 04.2021
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Education
Associate of Arts - Confectionary And Sugar Arts
National Culinary School
8400 Center Dr, La Mesa, CA03.2017
Associate of Arts - Culinary Arts
National Culinary School
8400 Center Dr, La Mesa, CA11.2016
Associate of Arts - Baking And Pastry Arts
National Culinary School
8400 Center Dr, La Mesa, CA03.2016
High School Diploma -
Sweetwater High School
National City, CA06.2012
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Food presentation
- Menu Planning
- Food Preparation
- Kitchen Organization
- Cooking techniques
- Knife Skills
- Ingredient Knowledge
- Mentoring and Coaching
Timeline
Cook
Javiers
07.2022 - 12.2022
Sous Chef
The Winery La Jolla
08.2021 - Current
Lead Line Cook
Jamul Casino
06.2017 - 04.2021
Associate of Arts - Confectionary And Sugar Arts
National Culinary School
Associate of Arts - Culinary Arts
National Culinary School
Associate of Arts - Baking And Pastry Arts
National Culinary School
High School Diploma -
Sweetwater High School
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