Jorge Gonzalez
Santa Clara
Summary
Dynamic Executive Chef with a proven track record at Taverna, specializing in innovative menu development and cost control. Expert in food safety and team leadership, I enhanced customer satisfaction through seasonal menus and effective kitchen management, achieving significant waste reduction while fostering a collaborative environment.
Overview
13
13
years of professional experience
Work History
Executive Chef
Taverna
Palo Alto, CA
09.2020 - 05.2026
- Developed innovative seasonal menus enhancing customer satisfaction and dining experience.
- Led kitchen staff in daily operations, ensuring high food quality and presentation standards.
- Implemented cost-control measures reducing waste and optimizing ingredient usage.
- Trained and mentored junior chefs, fostering a collaborative kitchen environment.
- Analyzed customer feedback to refine menu offerings and improve service delivery.
- Sourced local ingredients to enhance flavor profiles and support community sustainability initiatives.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Conducted regular inventory audits to maintain stock levels and minimize shortages.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
The Village Bakery
Woodside, CA
07.2017 - 08.2020
- Prepared and executed menu items according to established recipes and standards.
- Collaborated with head chef to develop new dishes and seasonal menus.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted in training junior kitchen staff on food preparation techniques.
- Monitored inventory levels and assisted in ordering supplies as needed.
- Ensured compliance with food safety regulations and health standards.
- Managed kitchen workflow during peak service hours to optimize efficiency.
- Contributed to cost control measures by minimizing waste and improving portioning practices.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Cook
Islands Restaurants
04.2013 - 07.2017
- Prepared diverse menu items in accordance with established recipes and standards.
- Maintained cleanliness and organization of kitchen workstations to ensure food safety compliance.
- Assisted in inventory management, including stock rotation and ingredient sourcing.
- Collaborated with team members to deliver high-quality meals during peak service hours.
- Trained new staff on food preparation techniques and kitchen safety protocols.
Line Cook
Bon Appetit Management
Mountain View, CA
01.2013 - 06.2017
- Prepared ingredients following standardized recipes and presentation guidelines.
- Operated kitchen equipment safely and efficiently to ensure smooth workflow.
- Maintained cleanliness and organization of workstations to comply with health standards.
- Assisted in inventory management by tracking supplies and reporting shortages.
Education
High School Diploma -
New Valley
Santa Clara, CA06.2011
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Hospitality service expertise
- Strong work ethic
- ServSafe certification
- Team leadership
Timeline
Executive Chef
Taverna
09.2020 - 05.2026
Sous Chef
The Village Bakery
07.2017 - 08.2020
Cook
Islands Restaurants
04.2013 - 07.2017
Line Cook
Bon Appetit Management
01.2013 - 06.2017
High School Diploma -
New Valley