Sergio Ocampo
Chef
San Diego,CA
Summary
Dynamic Sous Chef with extensive experience at Et Voila French Bistro, excelling in staff training and menu development. Proven track record in quality control and inventory management, fostering a collaborative kitchen environment. Adept at creating innovative dishes while ensuring food safety and enhancing customer satisfaction through effective communication.
Proactive and versatile professional with a dedication to quickly adapting to new challenges. Strong problem-solving abilities and a proven track record of fostering strong relationships with clients and team members. Focused on supporting team success and achieving positive results.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Sous Chef
Et Voila French Bistro!
SAN DIEGO
08.2020 - 02.2025
- Trained kitchen workers on culinary techniques.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted with interviewing, hiring and training kitchen personnel.
- Monitored food products, driving quality, freshness and integrity.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Created a positive work environment by encouraging teamwork among staff members.
- Supervised cooks and other kitchen personnel during meal services.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Completed day-to-day duties accurately and efficiently.
Sous Chef
Trulucks Restaurant Group
San Diego
07.2011 - 07.2020
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Maintained updated knowledge through continuing education and advanced training.
- Completed day-to-day duties accurately and efficiently.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Managed inventory and supplies to ensure materials were available when needed.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Assisted with customer requests and answered questions to improve satisfaction.
- Supervised food preparation staff to deliver high-quality results.
- Maintained accurate records for cost analysis purposes.
- Determined inventory goals, product stock, and risk management objectives and oversaw techniques to maximize inventory.
Education
Baking And Pastry Certification - French Pastries
09-2010
High School Diploma -
06-2009
Skills
- Food safety
- Inventory management
- Staff training
- Menu development
- Quality control
- Customer service
- Team leadership
- Recipe creation
- Time management
- Culinary techniques
- Communication skills
- Allergen awareness
- Portion control
- Positive and professional
- Kitchen organization
- Pastry skills
- Butchery skills
- Cleaning and sanitation
Languages
Spanish
Native/ Bilingual
English
Native/ Bilingual
Certification
- AAA Food Handler - Certified Food Protection Manager
References
References available upon request.
Timeline
Sous Chef - Et Voila French Bistro!
08.2020 - 02.2025
Sous Chef - Trulucks Restaurant Group
07.2011 - 07.2020
San Diego Culinary Institute - Baking And Pastry Certification, French Pastries
Crawford Senior High School - High School Diploma,
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