Jonathan Cruz
Novato
Summary
Chef with 9+ years in restaurant settings and 5 years in senior living environments. Strong communication and leadership abilities complemented by effective problem-solving skills. Demonstrated success in team building and operational streamlining.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
Sodexo USA
11.2024 - Current
- Achieved compliance with food safety and sanitation standards through diligent supervision of kitchen operations.
- Trained and mentored staff on culinary techniques and safety procedures, enhancing overall team competence.
- Collaborated with management on inventory processes, resulting in significant waste reduction.
- Monitored dish quality consistently, ensuring high standards across all preparations.
- Led daily team briefings to align efforts during peak service periods for efficiency.
- Executed timely food preparation during busy periods while maintaining quality presentation.
- Partnered with executive chef to develop new menu offerings, boosting guest satisfaction ratings.
- Implemented stringent cleaning practices for a safe, sanitary kitchen aligned with health regulations.
Sous Chef
Sunshine Retirement Living
08.2019 - Current
- Ensured consistent resident engagement through attentive problem-solving and prompt issue resolution.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the company recipes and presentation standards.
- Supervised team members during meal service to ensure accuracy of orders.
- Managed daily produce ordering.
- Aided the executive chef in daily tasks and responsibilities.
- Stored foods correctly using correct storage containers and labelling systems.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ensure adherence to menu specifications when cooking daily meals.
- Supported all areas within the kitchen by executing daily responsibilities such as cleanliness upkeep, dishwashing, sanitizing surfaces, and ensuring proper storage.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Managed kitchen staff team and assigned tasks for various stages of food production.
Chef
Le Chalet Basque Restaurant
07.2016 - Current
- Operated all kitchen equipment safely to prevent injuries.
- Collaborated with head chef to create delicious meals for large banquets, including private partys and weddings events for up to 150 people.
- Plated meals paying special attention to garnishes and overall presentation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Supervised and enhanced work of 2-person team producing more than 80 plates per day.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Trained and assisted new kitchen staff members.
- Prepared average of 60-90 menu items per shift.
- Managed opening and closing shift kitchen tasks.
- Cooked all menu items according to specified instructions.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Communicated closely with waiters to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Quality Control Technician
Ghiringhellis Specialty Foods
03.2015 - 07.2016
- Generated detailed reports outlining results and recommendations.
- Documented and executed detailed test plans and test cases and summarized and logged audit findings for reporting purposes.
- Inspected raw materials and finished products to verify quality and disposed items that did not meet safety requirements.
- Adhered to safety and clean area procedures to comply with agency and regulatory mandates.
- Performed thorough inspections of incoming materials and outgoing products.
- Recorded and organized test data for report generation and analysis.
- Performed routine maintenance and calibration on testing equipment.
Education
GED -
San Marin
Novato, CA5 2013
Skills
- Chef support
- Speak and write fluent Spanish and English
- Efficient on a fast pace environment
- Dedicated to my work
- Detail Oriented
- Compliance
- Kitchen Organization
Maintaining standards
- Positive and professional
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Team leadership
Certification
ServSafe Certification
Allergen Certification
Languages
English and Spanish
Native or Bilingual
Timeline
Sous Chef
Sodexo USA
11.2024 - Current
Sous Chef
Sunshine Retirement Living
08.2019 - Current
Chef
Le Chalet Basque Restaurant
07.2016 - Current
Quality Control Technician
Ghiringhellis Specialty Foods
03.2015 - 07.2016
GED -
San Marin
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