Gustavo Navarrete
Chicago
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed.
Overview
18
18
years of professional experience
Work History
Sous Chef
Lettuce Entertain You
Chicago
11.2013 - Current
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored inventory levels to ensure adequate supplies on hand.
- Established standard procedures for plating presentations.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Performed weekly inspections of all equipment for safety compliance.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted with interviewing, hiring and training kitchen personnel.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Trained kitchen workers on culinary techniques.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Supervised cooks and other kitchen personnel during meal services.
- Checked quality of food products to meet high standards.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Contributed to the successful execution of catered events from start to finish.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Resolved customer complaints regarding food quality or service promptly and professionally.
Executive Chef
Top golf
Elk Grove Village
04.2007 - 04.2013
- Created daily specials based on seasonal ingredients and customer feedback.
- Controlled labor costs through effective use of staff scheduling techniques.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
Skills
- Inventory management
- Menu planning
- Food safety
- Culinary techniques
- Cost control
- Team leadership
- Catering and events
Timeline
Sous Chef
Lettuce Entertain You
11.2013 - Current
Executive Chef
Top golf
04.2007 - 04.2013