Ygnacio Murillo
Experienced Sous Chef with a strong background in kitchen leadership, food safety, and menu execution. Skilled in supervising busy teams, maintaining sanitation standards, and delivering consistent quality during peak service.
Results-driven culinary professional with experience leading kitchen operations, coordinating line staff, and supporting executive chefs in high-volume environments. Strong background in inventory management, HACCP compliance, sanitation, and recipe consistency. Focused on smooth service, reduced waste, and dependable guest satisfaction.
Experienced Sous Chef with 25+years in kitchen operations, known for team leadership, workflow optimization, food safety, and sanitation compliance. Skilled in inventory management, menu execution, and maintaining consistent quality during peak service.
Work History
Sous Chef
- Supervised daily kitchen operations, driving consistent food quality and timely service
- Coordinated line cooks and prep staff, optimizing workflow during peak service periods
- Enforced food safety, sanitation, and HACCP standards across all kitchen stations
- Assisted executive chef with menu execution and special event preparation, ensuring recipe consistency.nnn
- Supervised kitchen line execution, maintaining consistent food quality and timely plate presentation.
Chef F&B
- Prepared breakfast, lunch, and dinner items following recipe standards and food safety procedures.
- Coordinated kitchen mise en place to maintain smooth service during peak dining periods.
- Monitored ingredient quality and rotated stock to reduce waste and support freshness.
- Trained kitchen staff on portion control, sanitation, and cooking techniques.
- Assisted with menu execution and daily prep planning to support consistent guest satisfaction.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Chef & F&B
- Coordinated kitchen operations to support smooth service during peak dining periods.
- Monitored food safety and sanitation practices to uphold clean, compliant work areas.
- Collaborated with service staff to ensure accurate timing and presentation of dishes.
- Assisted with inventory rotation and storage to reduce waste and maintain supply levels.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Skills
Accomplishments
- Won "manager of the quarter " award for excellence of team leadership.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Certification
- Certificate on Manager of Food Beverage.