Miguel Narvaez

Experience

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  King's Seafood Company

  Mar 2010 - Jun 2012

  Cook, host, busser, dish, food runner

  As a host I would be in charge of greeting customers and assigning tables to them, making reservations, Helping put tables together and answering the phone.As a busser I was in charge of cleaning up the tables and putting them back together and also helping servers as neededAs a food runner I was in charge of validating that food was up to standards and sending it with the servers to the right tableAs a cook I was in charge of following recipes and executing the dishes up to the time and quality standards.As a dish I was in charge of making sure that all stations were stocked up with dishes and that my station was always as clean and organized as possible. Show less

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  Lou and Mickey's

  Jan 2012 - Feb 2017

  Cook

  To know the recipes, and execute them properly, to prep my mise and place everyday, work as a team member to help get the rush out. To train people in different stations and validate.To receive deliveries and organize walk in ensuring FIFO is in place.

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  Panama 66

  May 2017 - Jun 2019

  Line Cook

  know the recipes and procedures to the dishes and work with local ingredients to achieve them. Work as a team in order to have great standards. Work a couple private events from the restaurant.

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  Tiger! Tiger!

  Dec 2017 - Mar 2020

  Line Cook

  To deliver excellent standards in food preparation, to work as a team to have a great service and deliver great standards

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  Toyaca Organica

  May 2018 - Feb 2019

  Kitchen Supervisor

  In charge of making sure that all procedures are being followed by everyone. Work a combination of expo/manager shifts in order to keep track of the quality of the end product while working expo and still be able to do administrative work such as inventory, portion control, and restaurant walk throughs while working the manager position. Train new people in their new positions accordingly and make sure to validate that training was successful by following up.Interview people for kitchen positions and give feedback about them to the Chef. Show less

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  PUJOL

  Jun 2019 - Sept 2019

  Intern

  Pastry and Prep cook

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  Sunny Kitchen

  Jul 2020 - now

  Owner Chef

  • Created diverse and nutritious menus that catered to dietary restrictions and preferences.• Ensured strict adherence to food safety regulations and guidelines at all times.• Utilized culinary skills to craft visually appealing and delicious dishes.• Built strong and trusting relationships with clients to understand their food preferences and feedback.• Managed budgets effectively to minimize costs while maintaining quality ingredients.

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  Rise & Shine Hospitality Group

  Nov 2020 - May 2022

  Executive Kitchen Manager

  • Multi-unit management• Analyzed food costs to optimize budget allocation and increase profitability.• Managed inventory to ensure adequate stock levels and prevent shortages.• Supervised a culinary team to deliver high-quality and consistent dishes to customers.

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  Green Crop llc

  Jan 2024 - now

  Co-Owner

  Providing Quality Microgreens to San Diego county

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  Marriott Hotels

  Mar 2024 - Jun 2024

  Sous Chef

  • Created diverse menus suitable for various events• Prepared high-quality dishes with attention to detail and presentation.• Maintained efficient kitchen organization to optimize workflow and minimize waste.• Supervised kitchen staff to ensure productivity and adherence to safety and sanitation standar