Victoriya Campos/Maximova

• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Provided guidance and support for Sous Chefs during peak service hours.
• Analyzed customer feedback data to improve existing recipes or create new ones.
• Established a culture of safety in the kitchen by enforcing strict safety protocols.
• Maintained excellent relationships with local farmers to secure fresh produce for menu items.
• Collaborated with suppliers to source high-quality ingredients at competitive prices.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Tracked sales figures for each dish served in order to identify popular items.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.

• Stocked shelves with necessary ingredients for making pizzas.
• Assisted in loading and unloading food items from delivery trucks.
• Followed established recipes when creating specialty pizzas requested by customers.
• Received deliveries of food items, checking each item against invoices for accuracy.
• Maintained inventory of ingredients such as cheese, vegetables, meats and spices.
• Prepared dough and sauce for pizzas according to recipes.

• I applied to work at Felix Trattoria, because I was scared and I think everyone was scared of Chef Evan Funke, and I know if you are afraid it means you respect and you want to work for Chef Evan, also the whole new concept in Los Angeles and it was next level precision, execution, pasta lab and it was very hard to get into, and I applied and I got a job.
• Ensured all food was cooked to the correct temperature as per health code regulations.
• Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
• Monitored grill temperature to ensure proper cooking times.
• Performed closing duties such as organizing leftovers into containers for refrigeration or disposal, cleaning grills, and emptying grease traps.
• I worked with an open fire grill, and now I have so much experience.
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• Brand new concept, from farm to table, I was confident that I have enough experience and confidence in taking the role of sous chef and be able to be a part of opening crew and very excited, was in charge of pizza program, specifically designed for our restaurant, learned everything about starter, mixing and was taught by Noel Brohner, pizza guru in LA, extruding pasta, massive prep lists, because our restaurant had lunch, happy hour and dinner services, and on the weekends brunch buffet style, the restaurant was a beast and we were working as hard as we could, but unfortunately I burned out, as the only sous chef for 3 services and I promised that I will need to take 1 year off being a sous chef, I just wanted to be a line cook for the near future
• Collaborated with Executive Chef to create innovative dishes for special events.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Established standard procedures for plating presentations.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Complied with all health department regulations regarding proper food handling methods.
• Assisted in menu development and recipe testing.
• Trained new hires in proper cooking techniques and recipes.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Created a positive work environment by encouraging teamwork among staff members.
• Supervised cooks and other kitchen personnel during meal services.
• Monitored food products, driving quality, freshness and integrity.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.

• I just wanted to learn about the donut industry, including rolling yeast and cake donuts, dough making, and everything behind it.

• Grilled vegetables such as onions, peppers and mushrooms for burgers and sandwiches.
• Ensured all food was cooked to the correct temperature as per health code regulations.
• Cooked happy hour hamburgers, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
• Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
• Monitored grill temperature to ensure proper cooking times.
• Performed closing duties such as organizing leftovers into containers for refrigeration or disposal, cleaning grills, and emptying grease traps.
• Assisted in restocking kitchen supplies when necessary.
• Prepared a variety of foods including salads, sandwiches and entrees using established recipes.
• Made sure that all orders were filled in an accurate and timely manner.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Stored foods in designated areas by following standard wrapping, dating and rotation procedures.

Worked for 2 years for Brian Malarkey.

Started at the raw bar, it was the hottest raw bar/seafood restaurant in all of LA. I shucked probably 10,000 oysters while I was on that station and learned everything about seafood and the execution of all the raw bar dishes. After 3 months, I was moved to the cold app station; after 1 month, I was moved to the salads/pizza station. Two months later, I was moved to the hot line and stayed there until my last days. I was working brunches, buyouts, 600 covers, sauté, and grill. It was the best experience that taught me a lot. I was offered to move to Hawaii and San Diego to open another concept, but I denied it; I was too scared and wasn't feeling confident.

• I learned everything about eggs and styles in a very fast-paced kitchen, including how to use the slicer, and everything about breakfast and its execution, sandwiches, and soups. Started as a salad girl and finished as the lead line cook. I am super confident working brunches, lunches and early bird shifts and executing anything
• Followed health and safety standards to ensure safe working environment for employees and customers alike.
• Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Communicated effectively with other staff members regarding orders and menu changes.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Assisted in prep work such as washing vegetables or butchering meat when needed.
• Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
• Cooked multiple orders simultaneously during busy periods.

Chef Walter Nagar took me to another place to learn about Italian food and cuisine, where I learned how to make pizzas, hot and cold appetizers, fryers, and sauces. It was temporary so I could learn about Italian cuisine.

• My first job at the fancy place, I met Walter Nagar, an Italian chef. We became friends, and I started working for him, learning everything about fine dining. He was my teacher and introduced me to lots of new techniques and flavors. I started as a pantry cook and was responsible for cold appetizers, baking bread, and assembling all the desserts. I learned how to prepare raw fish, crudos, and how to work with more sophisticated produce, meats, and seafood. I learned how to forage edible flowers for the service.

• Conducted regular maintenance checks on equipment ensuring proper functioning order.
• Followed health and safety standards to ensure safe working environment for employees and customers alike.
• Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Organized the storage area to ensure that all necessary items were readily accessible.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Assisted in prep work such as washing vegetables or butchering meat when needed.