Yonas Gebrehiwot
San Diego,CA
Summary
Executive Sous Chef with a track record of elevating guest satisfaction and optimizing kitchen operations at Hyatt Regency Mission Bay. Expert in menu development and sanitation standards, I've led teams to enhance food presentation and waste reduction. Skilled in coaching, I foster an environment of continuous improvement and culinary excellence.
Overview
32
32
years of professional experience
Work History
Executive Sous Chef
Hyatt Regency Mission Bay
San Diego, CA
04.2022 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Banquet Sous Chef
Wild Dunes Hyatt Hotel
South Corina
01.2020 - 01.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored equipment maintenance schedules proactively addressing any issues before they could negatively impact operations or guest experiences.
- Managed staff training programs to continuously improve culinary skills and ensure adherence to best practices in food preparation, safety, and presentation.
- Coordinated with catering sales team to ensure accurate representation of banquet offerings during client meetings or proposals.
- Collaborated with event planners to design customized menus tailored to clients'' specific needs and preferences.
Restaurant Sous Chef
Thomson Hyatt Hotels
San Antonio, TX
04.2020 - 12.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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 junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Banquet Sous Chef
Grand Hyatt Hotel
Washington, DC
06.2006 - 03.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Managed staff training programs to continuously improve culinary skills and ensure adherence to best practices in food preparation, safety, and presentation.
- Optimized scheduling of kitchen staff members to maximize productivity while adhering to labor cost targets.
- Supervised kitchen staff both in restaurant and for catering work.
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Banquet Supervisor
Hyatt Regency Mission Bay
San Diego, CA
01.1993 - 06.2010
- Created an organized system for scheduling staff members based on event requirements, optimizing efficiency.
- Directed and managed banquet functions for Number-person event.
- Proactively identified potential challenges within the planning process for upcoming events, implementing solutions before issues arose.
- Assisted in creating training materials that effectively educated team members on various aspects of their role as Banquet Supervisors.
- Provided exceptional customer service by promptly addressing guest concerns or requests during events.
- Mentored new employees on company policies, procedures, and customer service standards to maximize performance.
Education
Not - Nutrition Sciences
Sandiego States University
San Diego, CADiploma -
Massena Senior High School
Falls Church, VA1991
Skills
- Kitchen Management
- Menu development
- Sanitation Standards
- Allergy awareness
- Food presentation
- Waste Reduction
- Special Event Catering
- Recipe creation
- Safe Food Handling
- Food Safety
- Coaching and Mentoring
- Kitchen Staff Management
- Team Leadership
- Recipes and menu planning
- Menu Planning
Timeline
Executive Sous Chef
Hyatt Regency Mission Bay
04.2022 - Current
Restaurant Sous Chef
Thomson Hyatt Hotels
04.2020 - 12.2020
Banquet Sous Chef
Wild Dunes Hyatt Hotel
01.2020 - 01.2022
Banquet Sous Chef
Grand Hyatt Hotel
06.2006 - 03.2018
Banquet Supervisor
Hyatt Regency Mission Bay
01.1993 - 06.2010
Not - Nutrition Sciences
Sandiego States University
Diploma -
Massena Senior High School