JONATHAN NARANJO
Minneapolis
Summary
Dynamic culinary leader with extensive experience at Delta Hotels By Marriott, excelling in menu development and staff training. Proven track record of enhancing guest satisfaction through innovative dishes and efficient kitchen operations. Strong organizational skills and attention to detail drive cost reduction while maintaining high-quality standards in fast-paced environments.
Overview
16
16
years of professional experience
Work History
Executive Sous Chef
Delta Hotels By Marriott
Minneapolis
06.2024 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory levels to reduce waste and maintain quality ingredients.
- Managed inventory and supplies to ensure materials were available when needed.
Chef de Cuisine
Guacaya Bistreaux
Minneapolis
07.2023 - 05.2024
- Spearheaded kitchen operations, leading a team of culinary professionals to deliver high-quality dishes in a fast-paced environment.
- Conceptualized and executed seasonal menus, incorporating fresh, locally sourced ingredients and advanced culinary techniques to elevate dining experiences.
- Implemented rigorous quality control measures, ensuring every dish met the restaurant's high standards for taste and presentation.
- Mentored and developed kitchen staff, fostering a culture of continuous improvement and professional growth.
- Managed inventory, optimizing processes to reduce costs while maintaining product quality.
- Ensured compliance with health and safety regulations, conducting regular inspections and staff training sessions.
- Collaborated with front-of-house managers to align kitchen operations with customer service goals, enhancing overall guest satisfaction.
Kitchen Supervisor
Mr Paul's Supper Club
Edina
06.2021 - 05.2023
- Supervised daily kitchen activities, ensuring smooth workflow, timely preparation and proper cooking of dishes.
- Trained and supervised kitchen staff, emphasizing consistency in food preparation and adherence to established recipes.
- Monitored inventory levels, maintaining optimal stock levels and minimizing waste.
- Maintained a clean and organized kitchen environment, strictly following safety and sanitation guidelines.
- Assisted in menu planning and development, introducing innovative dish ideas that increased customer engagement and sales.
- Worked closely with the Chef de Cuisine and Sous Chef to ensure high standard of kitchen operation.
- Led a professional kitchen staff in a high-volume restaurant, ensuring efficient and high-quality food production.
- Coordinated kitchen activities, prioritizing tasks and delegating responsibilities to meet tight deadlines during busy service periods.
- Conducted regular inventory checks to maintain adequate inventory levels.
- Ensured compliance with health and safety standards, implementing regular kitchen staff training.
- Assisted in the creation and refinement of menu items.
Kitchen Supervisor
Monteverde Pastificio
Chicago
11.2018 - 09.2020
Chef de Cuisine
Grumpy's Bar and Grill
Minneapolis
12.2015 - 11.2018
- Directed all aspects of kitchen operations, from menu creation to final plate presentation, ensuring cohesiveness.
- Managed all kitchen staff, providing leadership, training, and performance evaluations to maintain high standards.
- Controlled food and labor costs, implementing strategic measures that reduced expenses without compromising quality.
- Maintained health and safety protocols, upholding a safe working environment.
- Collaborated closely with front-of-house staff to ensure seamless service and communication, enhancing the overall guest experience.
Sous Chef
Birch's on the Lake Supper Club
Long Lake
05.2013 - 10.2015
- Supervised kitchen staff and operations, ensuring efficiency and high standards of food quality on the line.
- Trained and mentored kitchen staff, promoting teamwork and professional development.
- Managed inventory, maintaining optimal stock levels and reducing cost.
- Assisted in the development of new menu items, contributing to the restaurant's reputation for culinary excellence.
- Ensured compliance with health and safety regulations.
Kitchen Supervisor
Lord Fletcher's
Spring Park
02.2010 - 03.2013
Education
Culinary Diploma -
Academia Culinaria del Pacifico
Guayaquil, EcuadorSkills
- Menu development
- Staff training
- Time management
- Organizational skills
- Attention to detail
- Strong communication skills
- Extensive culinary knowledge
Timeline
Executive Sous Chef
Delta Hotels By Marriott
06.2024 - Current
Chef de Cuisine
Guacaya Bistreaux
07.2023 - 05.2024
Kitchen Supervisor
Mr Paul's Supper Club
06.2021 - 05.2023
Kitchen Supervisor
Monteverde Pastificio
11.2018 - 09.2020
Chef de Cuisine
Grumpy's Bar and Grill
12.2015 - 11.2018
Sous Chef
Birch's on the Lake Supper Club
05.2013 - 10.2015
Kitchen Supervisor
Lord Fletcher's
02.2010 - 03.2013
Culinary Diploma -
Academia Culinaria del Pacifico