John Trujillo
Sacramento
Summary
Accomplished Executive Chef with a strong work ethic and expertise in menu development. Proven track record in enhancing guest experiences and optimizing kitchen operations. Skilled in food safety and cost control, with a passion for sourcing local ingredients and fostering a collaborative team environment where the new hire is the most important person in the kitchen.
Overview
18
18
years of professional experience
Work History
Executive Chef
Mulvaney's
11.2024 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Write menus for lunch/dinner/banquets and offsite catering
- Source products from Ranchers, Farmers, fishermen from greater Sacramento Area
- Recruit, Interview, stage and hire kitchen staff. Train, and Daily reinforce standards of quality, cleanliness, efficiency and professionalism
- Write weekly schedule, monitor and adjust based on business projections and Labor costs
Chef De Cuisine
Citizen Hotel
11.2023 - 11.2024
- Enhanced Guest experience by fully understanding and incorporating the hospitality ethos of the citizen hotel which is to say YES to the guest whenever it is possible
- Optimized kitchen workflow by delegating tasks according to individual strengths.
- Build menus in Collaboration with Exec Chef. Train BoH kitchen staff to execute them as well as educate FoH on techniques used and product sources.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Suggest equipment upgrades where it would greatly increase efficiency
- Bring a positive attitude to work everyday and encourage others to find the beauty in cooking and hospitality
Chef De Partie
TORC
04.2023 - 11.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Thai Basil
11.2021 - 04.2023
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Studied the essence of thai cuisine and recorded thai recipes and ingredients into english for making S.O.Ps
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences and participating in Resoil Sac program with compost food waste.
Sous Chef
Kru
01.2019 - 08.2021
- Worked Yakitori, Fry, Saute, pantry, expeditor
- 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 chef de cuisine to develop innovative menu items,
- Train kitchen staff members on all stations.
Line Cook
Hazumi Sushi Bar
01.2017 - 01.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Chef De Cuisine
Izakaya Den
01.2013 - 02.2015
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Scheduled and supervised all kitchen employees
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Line Cook
Rancho Valencia
05.2011 - 04.2013
- worked under exec Chef Eric Bauer while learning how a hotel resort kitchen functions and helping in banquets as well as hot line.
- worked with chef de cuisine in reopening of property after renovation of entire kitchen.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Supported chef de cuisine during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
Line Cook
Redd
03.2010 - 05.2011
- One michelin star.
- worked all stations in restaurant with the exception of pastry.
- Plated and presented all dishes to match established restaurant standards.
Line Cook
Cafe Japengo Hyatt La Jolla
11.2007 - 03.2010
- Trained under chef Jay Payne.
- learned how to use a wok.
- understood the importance of time in a kitchen and sense of urgency
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Education
Associate of Arts - Culinary
San Diego Culinary Institue
La Mesa, CA10-2007
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- Hiring, training, and development
- Inventory control
- Kitchen management
Timeline
Executive Chef
Mulvaney's
11.2024 - Current
Chef De Cuisine
Citizen Hotel
11.2023 - 11.2024
Chef De Partie
TORC
04.2023 - 11.2023
Chef De Partie
Thai Basil
11.2021 - 04.2023
Sous Chef
Kru
01.2019 - 08.2021
Line Cook
Hazumi Sushi Bar
01.2017 - 01.2019
Chef De Cuisine
Izakaya Den
01.2013 - 02.2015
Line Cook
Rancho Valencia
05.2011 - 04.2013
Line Cook
Redd
03.2010 - 05.2011
Line Cook
Cafe Japengo Hyatt La Jolla
11.2007 - 03.2010
Associate of Arts - Culinary
San Diego Culinary Institue
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