John Santos
Surrey,BC
Summary
To obtain a position within Vancouver Coastal Health with great caliber of execution, consistent standards, reliability, maximized efficiency with gained experience and further career growth.
Overview
17
17
years of professional experience
Work History
Assistant Manager, Production
Sodexo / Providence Healthcare
09.2021 - Current
- All of description from Supervisor role are carried over as well to current role.
- Menu Development and Recipe Testing through sensory evaluation and RD participation. Successfully tested, implemented in system (CTN) and rolled out.
- nSPH projects: Included in decision making with how to build structural systems on a new facility. Work flow mapping. Equipment (shelving spaces, heavy duty commercial kitchen equipment, etc). Innovational ideas to develop along with modern technology.
- Food Production Center: Recreated new operation systems (job routines, job mapping, line building, production systems, food safety planning, menu building, customer relationship building and satisfaction.) Recreated inventory and ordering due to change of contracted delivery days.
- Vendor management: Seamlessly transitioned the operational suppliers and raw materials to mitigate as much discrepancies in the operation. Connection and relationship building with Aramark and other suppliers/vendors.
- Client management: Able to happily accommodate requests from clients to support their needs.
- Developed strong working relationships with staff, fostering a positive work environment.
- Managed inventory levels to minimize stockouts while reducing overhead costs.
- Scheduled staff shifts to ensure proper coverage during peak shopping hours without exceeding labor budgets.
- Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
Production Supervisor
Sodexo
07.2019 - 09.2021
- Document management: HACCP, Temp logs (Fridge, freezers, dish machine), Calibration Logs, Pre-use inspections, etc.
- CMR management: Consistency with Plate Waste Audits, Food Safety Audit and Meal Evaluations.
- Equipment knowledge, comfortable with troubleshooting any kitchen equipment or clear explanation of issues to maintenance.
- Staff management: Disciplining, educating, developing, relationship building and training.
- Inventory management: Stock ration to avoid waste, ensure to sub OOS items to mitigate discrepancies and avoid stress in operation, par level adjustments through menu changes.
- Waste management: Able to deter waste in clever ways that does not breach food safety.
- Financial management: Able to meet financial budget goals on month to month basis. Able to clearly explain any variances. Able to keep organized book keeping in terms of financial expenditures through a declining balance.
- Menu management: Pace changers, seasonal menu changes and adjustments, Comox Men Shelter menu.
- Time management: Able to work with time constrains and due times. Able to prioritize tasks accordingly.
Cook
Sodexo
04.2016 - 07.2019
- Experienced in all Cook & Baking positions
- Inventory management and ordering
- Created menus, organized and executed Bistros/Catering.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
Sous Chef
Cactus Club Cafe
04.2013 - 01.2016
- Head close leader, responsible for Back of the House & Closing duties are met
- Experienced in the whole line stations (Salads, Desserts, Apps, Pans & Entree)
- Experienced with the all Prep stations ( Seafood, Poultry, Meats, Sauce, Line Set, Fresh, Vegetables and Portions)
- Cribs system: pre-shift schedules, forecast of sales, labor & hours for the week
- Log out emails: Calculate actual sales, hours, food sales, labor & labor Week-to-date at the end of the shift that includes the summary of every night-service sent to Head Chef, Shift-Leader, General Managers, Regional Chefs/Managers
- Weekly development meetings with Senior Sous Chefs
- Weekly Jr Sous Development sheet due on Mondays (Weekly goals and priorities in terms of People, Product, Profit & Environment).
Head Cook
Drink Urban Lounge / Hops
01.2012 - 04.2013
- Ensure to provide smooth service
- Prep Cook, ensure par levels are up to consistency
- Stock rotation & managing orders through Sysco to ensuring to keep up with par.
Dietary Aid
St. Paul's Hospital
09.2010 - 05.2011
- Deliver food to patient wards/rooms.
- Streamlined meal assembly processes for faster service without compromising quality or accuracy.
- Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
Line cook
JJ's Restaurant(Practicum)
02.2011 - 04.2011
- Preparation work
- Line cook
- Fine dine service host/waiter.
Swing Manager and Production Manager
McDonald's Food Service
07.2007 - 11.2009
- Back End Crew and Service.
- Increased customer satisfaction by maintaining a clean and organized restaurant environment.
- Managed inventory levels for optimal stock availability, minimizing waste and maximizing profits.
Education
Culinary Arts Program, Bartending, Butchery (Seafood, Poultry And Meats), Baking, Knife Skills, Catering -
Vancouver Community College (VCC)
Vancouver, B.C.02.2010
Grade 12 Diploma -
New Westminster Secondary School
New Westminster, B.C.07.2009
Skills
- Professional Cook 1 certification 2011
- Food Safe Certification (Level 1 and 2)
- Serving it Right certification 2010
- Microsoft Office (Excel, Word, Power Point, etc)
- Self awareness
- Goal oriented
- Troubleshooting in a level headed manner
- Clean and organized work ethic
- Calm and patient: Able to work in a fast pace environment and great ability to multitask
- Team player and people oriented
- Employee Performance Evaluations
- Team Motivation
Languages
English
Full Professional
Extracurricular activities
Home cooking, Recipe testing and development, Basketball Tourney team member, Computer automation/programming, economic calendar/finances (foreign currencies).
references
Available upon request
Timeline
Assistant Manager, Production
Sodexo / Providence Healthcare
09.2021 - Current
Production Supervisor
Sodexo
07.2019 - 09.2021
Cook
Sodexo
04.2016 - 07.2019
Sous Chef
Cactus Club Cafe
04.2013 - 01.2016
Head Cook
Drink Urban Lounge / Hops
01.2012 - 04.2013
Line cook
JJ's Restaurant(Practicum)
02.2011 - 04.2011
Dietary Aid
St. Paul's Hospital
09.2010 - 05.2011
Swing Manager and Production Manager
McDonald's Food Service
07.2007 - 11.2009
Culinary Arts Program, Bartending, Butchery (Seafood, Poultry And Meats), Baking, Knife Skills, Catering -
Vancouver Community College (VCC)
Grade 12 Diploma -
New Westminster Secondary School
Similar Profiles
Mackenzi UeltschyMackenzi Ueltschy
RN Case Manager at Compass Healthcare, Aya/Providence HealthcareRN Case Manager at Compass Healthcare, Aya/Providence Healthcare
HAKAN YILDIRIMERHAKAN YILDIRIMER
Director of Environmental Services at Sodexo HealthcareDirector of Environmental Services at Sodexo Healthcare
APRIL DORALLAPRIL DORALL
General Manager at Sodexo HealthcareGeneral Manager at Sodexo Healthcare
Ahmad RafaqatAhmad Rafaqat
Front-Line Team Member / Cook at Popeyes Louisiana KitchenFront-Line Team Member / Cook at Popeyes Louisiana Kitchen
Venkat VenkatasubramanianVenkat Venkatasubramanian
Staff Software Engineer at Infoblox CanadaStaff Software Engineer at Infoblox Canada