Hannah Leiva
Costa Mesa
Summary
Adept at kitchen management and staff training, I significantly enhanced operational efficiency and reduced costs at Gracias Madre. Leveraging bilingual skills and a detail-oriented approach, I modernized processes, optimized inventory, and mentored a team to excel in high-pressure environments, ensuring consistent quality and guest satisfaction. I'm a talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.
Overview
7
7
years of professional experience
Work History
Executive Sous Chef/Research & Development
Gracias Madre
12.2021 - 05.2024
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Collaborated with other personnel to produce and modify menus and selections.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Optimized inventory management through strategic purchasing and vendor negotiations, reducing overall costs.
- Collaborated with event planners to design customized menus, ensuring memorable dining experiences for clients.
- Implemented streamlined processes for food preparation, expediting service during high-demand events.
Executive Sous Chef
Cafe Gratitude
12.2021 - 05.2024
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Interacted with guests to obtain feedback on product quality and service levels.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Sous Chef
Puesto
12.2019 - 12.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen efficiency
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Managed 20+ culinary personnel in service to 600+ customer base
- Mentored kitchen staff to prepare each for demanding roles.
Pastry Chef
ARC Butcher & Baker
07.2019 - 12.2019
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Created unique daily specials to drive business growth.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Line Cook
Patina Restaurant Group
01.2019 - 07.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared average of 100 orders each shift
Line Cook/Junior Sous Chef
Pizzeria Ortica
01.2018 - 02.2019
- Grilled meats and seafood to customer specifications.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Verified proper portion sizes and consistently attained high food quality standards.
Lead Line Cook
Rance's Chicago Pizza
08.2017 - 02.2018
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Distributed food to team members with efficiency in high-volume environment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Education
High School Diploma -
Huntington Beach High School
Huntington Beach, CA06.2016
Skills
- Bilingual (English/Spanish)
- Line Inspections
- Staff Training
- Team Leadership
- Cost Control and Budgeting
- Garnishing and Plating
- Detail Oriented
- Kitchen Management
- Inventory Management
- Employee Scheduling
- Conflict Resolution
- Portion Control
- Calm Under Pressure
- Recruiting and Hiring
- Mentoring and Coaching
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Italian
Elementary
Timeline
Executive Sous Chef/Research & Development
Gracias Madre
12.2021 - 05.2024
Executive Sous Chef
Cafe Gratitude
12.2021 - 05.2024
Sous Chef
Puesto
12.2019 - 12.2021
Pastry Chef
ARC Butcher & Baker
07.2019 - 12.2019
Line Cook
Patina Restaurant Group
01.2019 - 07.2019
Line Cook/Junior Sous Chef
Pizzeria Ortica
01.2018 - 02.2019
Lead Line Cook
Rance's Chicago Pizza
08.2017 - 02.2018
High School Diploma -
Huntington Beach High School
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