MARIO JULIAN BATTON JR
Sacramento
Summary
Innovative Chef known for high productivity and efficiency in task completion. Skilled in menu development, inventory management, and culinary arts. Excel in time management, teamwork, and adaptability, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
2026
2026
years of professional experience
Work History
Lead Cook
Eskaton Village
Sacramento
02.2025 - 11.2025
- Prepared daily meals following standardized recipes and dietary guidelines.
- Supervised kitchen staff to ensure efficient workflow and task completion.
- Managed inventory levels and ordered supplies to maintain kitchen operations.
- Completed workstation set up and break down, properly disposing of leftover food.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Chef
Urban roots
Sacramento
07.2024 - 02.2025
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Followed recipes to prepare meals according to customer specifications.
- Assisted in serving meals to customers as needed.
- Kept the kitchen area clean at all times during shifts.
- Inspected finished dishes for quality assurance purposes.
- Stocked kitchen with necessary supplies, including food items and utensils.
- Organized walk-in coolers and freezers according to established guidelines.
- Maintained records of daily food usage in accordance with health regulations.
- Seasoned cooked dishes properly before serving them.
- Trained new employees on proper techniques of preparing meals safely.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
Supervisor
Aramark
Sacramento
11.2022 - 05.2023
- Manage and oversee all aspects of the daily operations.
- Ensure guest satisfaction by providing exceptional customer service.
- Define employee schedules and ensure adequate coverage to meet business needs.
- Manage inventory levels and control costs.
- Develop and maintain positive relationships with vendors and suppliers.
- Train and supervise employees, ensuring consistent adherence to company standards.
- Implement new policies and procedures to improve the efficiency of operations.
Culinary specialists
US Army
Sacramento
08.2017 - 11.2022
- Company Overview: Culinary specialists provide catering and hospitality services for a variety of people, including crew members, executives, and the President.
- Cooking and cleaning
- Preparing menus
- Ordering food items
- Sanitizing materials
- Operating kitchen facilities and dining areas
- Serving guests
- Maintaining high standards of cleanliness and sanitation
- Supervising
- Culinary specialists provide catering and hospitality services for a variety of people, including crew members, executives, and the President.
- Prepared sauces, stocks, soups, salads, desserts and other specialty items as needed.
- Reviewed weekly orders from suppliers to ensure freshness of ingredients used in dishes.
- Provided guidance to subordinates in order to maximize efficiency and effectiveness in accomplishing tasks.
- Maintained a high level of physical fitness through regular exercise regimens.
- Implemented policies designed to improve morale among troops while maintaining discipline.
Kitchen manager
SAUCED
Sacramento
08.2017 - 11.2022
- Lead and manage the kitchen team to ensure maximum efficiency and productivity.
- Develop and implement menus that meet the needs of customers while maintaining food quality, flavor, and presentation.
- Monitor food and labor costs to ensure profitability goals are achieved.
- Ensure adherence to all health and safety regulations and standards.
- Train, mentor, and develop team members to achieve their full potential.
- Maintain excellent communication with other departments to ensure that customer needs are being met.
- Conduct regular kitchen staff meetings to ensure that all team members are aware of expectations and goals.
Student Intern
Job Corps
Albany
08.2016 - 03.2017
- Culinary Arts Prep/ Cook Line Cook Customer Service Excellence Ability to cook small and large quantities of food proficiently.
- Inspect and clean food prep areas such as equipment and work surfaces.
- Ensure food is stored and cooked at proper temperatures.
- Ensure freshness of food by checking the quality.
- Season and cook food according to recipes or personal judgment from experience.
- Turn or stir foods to ensure proper cooking.
- Bake, roast, broil and steam meats, fish and vegetables and other foods.
- Weigh, measure and mix ingredients from recipes or personal judgment.
- Portion arrange and garnish food and serve food to waiters or patrons.
- Wash peel cut and seed fruits and vegetables to prepare for consumption.
- Adhered to health department regulations regarding food storage and handling practices.
- Conducted regular maintenance on kitchen equipment such as ovens and stoves.
- Stocked pantries with necessary ingredients for upcoming meal services.
- Kept up-to-date knowledge of current culinary trends and innovations.
- Plated meals according to established standards for presentation.
- Prepared meals according to established standards of presentation, taste and sanitation guidelines.
- Kept kitchen properly cleaned and maintained and all items put away after use.
- Rotated food stocks, using older items first and tossing expired products.
- Identified recipe ingredients and made sure each was prepared for professionals.
- Executed proper techniques when preparing menu item ingredients.
Chef
The woodlake
Sacramento
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Prepared diverse dishes using fresh, locally sourced ingredients.
- Maintained high standards of kitchen cleanliness and organization.
Sous Chef
Leisure care
Sacramento
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assisted in menu development and recipe testing.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Contributed to the successful execution of catered events from start to finish.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Assisted with interviewing, hiring and training kitchen personnel.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Education
Culinary Arts
Us Army Ait
Richmond, VA02-2018
High school diploma -
New learning online
Skills
- Knife skills
- Ordering
- Processing invoices
- Supervising
- Management
- Problem solving
- Communication
- Leadership
- Food safety
- Tool / Technology
- Menu development
- Food safety compliance
- Inventory management
- Cost control
- Culinary techniques
- Quality assurance
- Operational efficiency
- Time management
- Sanitation standards
- Recipe creation
- Garnishing techniques
Websites
Training
- Servsafe food manager
- Servsafe food handler
- RBS certification
- Culinary specialist certificate
- American culinary federation certification
Timeline
Lead Cook
Eskaton Village
02.2025 - 11.2025
Chef
Urban roots
07.2024 - 02.2025
Supervisor
Aramark
11.2022 - 05.2023
Culinary specialists
US Army
08.2017 - 11.2022
Kitchen manager
SAUCED
08.2017 - 11.2022
Student Intern
Job Corps
08.2016 - 03.2017
Chef
The woodlake
Sous Chef
Leisure care
Culinary Arts
Us Army Ait
High school diploma -
New learning online