Adan G. Zavala Jr.
San Marcos,CA
Summary
Talented kitchen leader and team motivator able to maintain staff focus, efficiency and productivity to manage high-volume, fast-paced operations. Conversational spanish and english skills. My work speaks for itself.
Overview
15
15
years of professional experience
Work History
Executive Sous Chef
Twin Oaks Golf Course
08.2019 - 04.2025
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Ordered food and supplies used to prepare meals for Beo specification.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
Sous Chef
Ignite Bistro
01.2019 - 04.2019
- Maintained well-organized mise en place to keep work efficient and consistent.
- Kept labor at or below forecast to support business profit targets.
- Planned and directed food preparation in fast-paced environment.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
- Developed full, tasting, and special events menus.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Acted as head chef when required to maintain continuity of service and quality.
- summited orders on a daily basis.
Lead Cook
The Meridian
10.2017 - 02.2019
- Delegated jobs within the kitchen depending on restaurant traffic and employee skill.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
- Adjusted established recipes to remove allergens or alter tastes for customer desires.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Taught kitchen staff safety protocols and restaurant standards.
- Collaborated with executive chef and dietitian s to collect information about specific customer desires and dietary needs
- more info on request
lead Am cook
Decoy
03.2016 - 11.2017
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Adjusted established recipes to remove allergens or alter tastes for customer desires.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- worked both breakfast and lunch services.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- more info on request.
Cook 1
Rancho Valencia And Resort Spa
06.2015 - 03.2017
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Trained and assisted new kitchen staff members.
- Distributed food to wait staff quickly to provide excellent customer satisfaction.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
- Worked as pool cook, plancha cook, saute cook, pizza cook, banquets cook ,over night prep , and cold side cook.
- More info on request.
Education
High School Diploma - undefined
Mark Twain Sr. High
San Diego, CA2008
Skills
- Food spoilage prevention
- Plating
- Conflict resolution
- Creativity
- Food preparation
- Commanding leadership style
- Communication skills
- Ordering
- Sanitation standards
- Nutrition
- Kitchen management
- Menu development
- Food presentation
- Cost control
- Food pairing
Timeline
Executive Sous Chef
Twin Oaks Golf Course
08.2019 - 04.2025
Sous Chef
Ignite Bistro
01.2019 - 04.2019
Lead Cook
The Meridian
10.2017 - 02.2019
lead Am cook
Decoy
03.2016 - 11.2017
Cook 1
Rancho Valencia And Resort Spa
06.2015 - 03.2017
High School Diploma - undefined
Mark Twain Sr. High
Similar Profiles
Jake WilliamsJake Williams
NA at Twin Oaks Golf CourseNA at Twin Oaks Golf Course
Jenna JohnsonJenna Johnson
Cashier at Twin Oaks Golf CourseCashier at Twin Oaks Golf Course
Matt TylmanMatt Tylman
Golf Cart Attendant at Twin Oaks Golf CourseGolf Cart Attendant at Twin Oaks Golf Course
Phelisha NguyenPhelisha Nguyen
Process Engineer at Hp IncProcess Engineer at Hp Inc
MICHELLE ANGELINO GARRIDOMICHELLE ANGELINO GARRIDO
Volunteer at Church of St. Francis of AssisiVolunteer at Church of St. Francis of Assisi