Stephanie Tess Ponte
Newberry,FL
Summary
Dynamic and results-driven Executive Chef with 20+ years of experience in international and Japanese cuisine, specializing in sushi and high-volume kitchen operations. Skilled in menu development, team leadership, and restaurant openings, with a proven ability to elevate culinary standards and guest experiences. Passionate about mentoring staff, optimizing kitchen workflows, and delivering visually stunning, high-quality dishes.
Overview
22
22
years of professional experience
Work History
Itamae
Rock & Roll Sushi
Newberry, Florida
08.2024 - 06.2025
- Prepare all mise en place for sushi stations, ensuring freshness and efficiency throughout service.
- Skillfully craft a variety of sushi rolls (makis, nigiri, sashimi) with precision, consistency, and attention to detail.
- Manage ingredient inventory, minimizing waste while maintaining high-quality standards.
- Maintain cleanliness, hygiene, and safety standards in compliance with health regulations.
- Collaborate with the kitchen team to ensure smooth operations and timely delivery of dishes.
- Train and mentor junior kitchen staff in sushi preparation techniques and proper station management.
Head Chef
Pezquiero
Santiago de Chile, Chile
04.2022 - 06.2023
- Led the kitchen team, supervising daily operations and ensuring consistent high-quality food preparation.
- Managed inventory, placing orders for ingredients and supplies to maintain optimal stock levels and minimize waste.
- Created staff schedules and coordinated kitchen shifts to ensure efficient workflow and coverage during peak hours.
- Developed and implemented standard operating procedures for food preparation, hygiene, and safety.
- Trained and mentored kitchen staff, improving team performance and maintaining high culinary standards.
- Collaborated with management on menu planning, seasonal specials, and cost control initiatives.
- Monitored food costs, portion control, and vendor relations to optimize profitability and efficiency.
Executive Chef
Roosevelt Hotel & Suites
Lima, Peru
02.2018 - 03.2022
- Led the entire hotel kitchen operations, managing a diverse team of chefs and kitchen staff to ensure consistent high-quality food service.
- Designed and curated the restaurant menu, introducing seasonal and signature dishes that enhanced the guest dining experience.
- Supervised procurement, inventory management, and vendor relationships to ensure freshness, reduce waste, and control costs.
- Developed kitchen schedules, coordinated staff shifts, and optimized workflow to maintain efficiency during high-volume service.
- Mentored and trained kitchen staff in advanced culinary techniques, plating, and adherence to hygiene standards.
- Collaborated with hotel management on strategic planning, cost control, and quality improvement initiatives.
- Maintained strict compliance with food safety regulations and hotel quality standards across all culinary operations.
Restaurant Manager
Brenda's Restaurant
Lima, Peru
07.2014 - 03.2020
- Managed daily restaurant operations, including staff supervision, scheduling, and workflow coordination.
- Oversaw inventory, procurement, and vendor relations to ensure sufficient stock and control costs.
- Monitored financial performance, including budgeting, expense tracking, and sales reporting.
- Implemented operational procedures to improve efficiency and maintain high standards of service.
- Assisted in staff training and development, fostering a professional and motivated team.
Cook Shift Leader
La Mar
Lima, Peru
11.2003 - 01.2013
- Led the Japanese cuisine section, supervising sushi and roll preparation, ensuring consistency, precision, and high-quality presentation.
- Prepared a wide variety of sushi, maki, and sashimi for high-volume service, maintaining speed and accuracy under pressure.
- Trained and mentored junior cooks in Japanese culinary techniques, food safety, and station management.
- Played a key role in opening new La Mar locations, including São Paulo, Brazil, and several branches in Lima, standardizing recipes and training local kitchen teams.
- Collaborated with head chefs to develop seasonal and signature sushi menus, enhancing customer experience and brand consistency.
Education
Bachelor of Science - Culinary Arts
Cenfotur
Lima Peru12-2003
Skills
- Sushi & Japanese cuisine (nigiri, maki, sashimi)
- Menu creation & seasonal specials
- Kitchen leadership & staff training
- Inventory management & cost control
- High-volume service & workflow optimization
- Food safety & hygiene compliance
Key Achievements
- Led the opening of La Mar branches in São Paulo, Brazil, and multiple locations in Lima, Peru, standardizing sushi preparation and training local kitchen teams.
- Successfully launched new restaurant locations as Executive Chef and Head Chef, including Hotel Roosevelt and Pezquiero, ensuring consistent quality and operational excellence.
- Played a key role in optimizing kitchen workflows, staff training, and menu development, contributing to high customer satisfaction and brand consistency.
Timeline
Itamae
Rock & Roll Sushi
08.2024 - 06.2025
Head Chef
Pezquiero
04.2022 - 06.2023
Executive Chef
Roosevelt Hotel & Suites
02.2018 - 03.2022
Restaurant Manager
Brenda's Restaurant
07.2014 - 03.2020
Cook Shift Leader
La Mar
11.2003 - 01.2013
Bachelor of Science - Culinary Arts
Cenfotur
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