Juan Mutis
Knoxville
Summary
Dynamic culinary professional with extensive experience, specializing in team member training and menu memorization. Proven track record in enhancing customer satisfaction through effective time management and order accuracy. Adept at safe food handling and fostering strong relationships, driving repeat business and loyalty.
Hospitality professional with deep understanding of training methodologies and team development. Proven ability to elevate service standards and enhance customer satisfaction through effective training programs. Known for fostering collaboration and consistently achieving results, adaptable to evolving needs, and skilled in communication and leadership.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Server Trainer
Bonefish Grill
11.2024 - Current
- Trained new team members on restaurant procedures, menu items, and performance strategies.
- Addressed customer concerns promptly and professionally, resolving issues and preventing negative reviews or feedback.
- Demonstrated strong knowledge of food and beverage service standards and led by example to instill in new servers.
- Maintained cleanliness standards throughout dining areas, contributing to a positive dining experience for guests.
- Developed strong relationships with regular customers, encouraging repeat business and loyalty to the establishment.
- Enhanced customer satisfaction by providing efficient and friendly service during peak hours.
- Ensured accurate order taking and input into POS systems, reducing errors in food preparation and billing processes.
- Instructed servers on proper techniques for taking orders, serving food and providing customer service.
- Coached servers on proper food handling techniques to maintain compliance with health department regulations and uphold food safety standards.
- Collaborated with kitchen staff to ensure timely delivery of meals, maintaining a high level of guest satisfaction.
Personal Chef
Chefcalo
11.2010 - Current
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Labeled food to include reheating and safe storage and handling instructions.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Designed and prepared all menu items for private home/office setting.
- Conducted comprehensive nutritional analyses of dishes to accommodate clients'' specific health goals or dietary restrictions.
- Enhanced client satisfaction by creating personalized and diverse meal plans tailored to individual preferences and dietary requirements.
- Advertised and participated in networking and social events to promote business.
- Showcased culinary expertise by preparing a wide range of international cuisines, adapting recipes based on client preferences.
- Offered cooking classes for individuals or small groups as an additional service to enhance clients'' personal culinary skills.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
- Assisted clients with meal planning around dietary restrictions such as allergies or intolerances for optimal nutrition without sacrificing flavor.
- Cooked [Number] meals per day and served at residences or delivered to requested locations.
Operations Manager
First Watch
05.2022 - 05.2024
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Analyzed and reported on key performance metrics to senior management.
- Facilitated smooth collaboration between departments through clear communication channels.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
Chef Assistant
Walt Disney World Resort
11.2018 - 03.2020
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Trained new kitchen staff on proper food handling and preparation techniques.
- Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
- Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
- Adhered to dietary restrictions and accommodated allergies as necessary, fostering an inclusive dining experience for all guests.
- Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
Executive Chef Manager
Via Maria
02.2008 - 12.2010
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearround.
- Spearheaded successful special events planning initiatives such as wine dinners or themed nights that attracted new clientele while delighting regular patrons alike.
- Built strong partnerships with local farmers'' market vendors to ensure access to the freshest produce available throughout the season.
- Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed unique events and special promotions to drive sales.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
Master of Arts - Professional Cook
Gato Dumas
Bogota 11-2006
Skills
- Effective time management
- Menu memorization
- Safe food handling
- Order accuracy
- High volume dining
- Team member training
- Server etiquette
- Wine service
Certification
CM - Certified Manager Certification
- Certified ServSafe, National Restaurant Association - 6/21/2024 - 6/21/2029
- Certificate Number - 25851226
- Exam Form Number - 5662
- CM - Certified Manager Certification
5 Year Server Permit
- Permit Number - PERSER-KNO-2430081
08/22/2024 - 08/22/2029
Languages
Spanish
Native or Bilingual
English
Full Professional
Portuguese
Limited Working
Timeline
Server Trainer
Bonefish Grill
11.2024 - Current
Operations Manager
First Watch
05.2022 - 05.2024
Chef Assistant
Walt Disney World Resort
11.2018 - 03.2020
Personal Chef
Chefcalo
11.2010 - Current
Executive Chef Manager
Via Maria
02.2008 - 12.2010
Master of Arts - Professional Cook
Gato Dumas
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