Brenda Larios
Los Angeles
Summary
Adept Executive Sous Chef with a proven track record at North Italia Restaurant, enhancing customer satisfaction and optimizing profitability through effective cost control. Skilled in kitchen management and fostering teamwork, I excel in creating exceptional dining experiences while ensuring compliance with sanitation standards. My leadership has been instrumental in mentoring staff and driving operational efficiencies.
Overview
10
10
years of professional experience
Work History
Executive Sous Chef
North Italia Restaurant
07.2015 - 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.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- 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.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- 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.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Education
Certificate - Culinary
Le Cordon Bleu
Pasadena, CA05.2013
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Waste reduction
- Special event catering
- Cost control
- Forecasting and planning
- Inventory management
- Staff scheduling
- Inventory control
- Purchasing management
- ServSafe certification
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Executive Sous Chef
North Italia Restaurant
07.2015 - Current
Certificate - Culinary
Le Cordon Bleu
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