Santiago Perez
Los Angeles,CA
Summary
Dynamic Sous Chef with a proven track record at Catch LA, excelling in menu development and kitchen operations management. Recognized for enhancing food presentation and fostering a collaborative team environment, leading to increased guest satisfaction and positive reviews. Skilled in inventory management, ensuring quality and efficiency while minimizing waste.
Overview
8
8
years of professional experience
Work History
Sous Chef
Barton G The Restaurant
West Hollywood, California
03.2025 - Current
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Implemented food safety protocols, ensuring compliance with health regulations.
- Supervised kitchen staff to ensure efficient food preparation and service delivery.
Sous Chef
Catch LA
West Hollywood, California
01.2018 - Current
- Supervised daily kitchen operations to ensure high culinary standards and efficiency.
- Developed innovative menu items, incorporating seasonal ingredients and local cuisine trends.
- Trained and mentored junior kitchen staff, fostering a collaborative team environment.
- Collaborated with front-of-house teams to enhance guest experience through quality food presentation.
- Implemented inventory management systems to optimize ingredient usage and minimize waste.
- Ensured compliance with health and safety regulations, maintaining a clean and organized kitchen space.
- Streamlined food preparation processes, improving service speed without compromising quality.
- Led special event catering efforts, coordinating menus and logistics for successful execution.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Supervised kitchen staff to ensure efficient food preparation and service delivery.
Skills
- Kitchen operations management
- Menu development
- Food presentation
- Inventory management
Timeline
Sous Chef
Barton G The Restaurant
03.2025 - Current
Sous Chef
Catch LA
01.2018 - Current