Alan Tejeda

Food-service and operations leader with extensive experience in high-volume kitchens, staff supervision, scheduling, inventory control, purchasing, food waste reduction, quality standards, inspections, deliveries, and cross-department coordination. Leadership background includes Sous Chef, Assistant General Manager, Lead Cook, and supervision of 30+ employees in a regulated operation. Experienced with Microsoft Office and web-based systems.

Previously

ServSafe Manager certified and prepared to renew before start date.

Sous Chef - NBC Universal - Universal City, CA

(2019-07 - 2021-09)

• Managed cooks and maintained operational and food-quality standards in a high-volume entertainment food-service environment.
• Performed daily ingredient inventory and station walkthroughs, tracked and reduced food waste, and coordinated food deliveries.
• Led daily staff meetings, communicated across departments, participated in planning meetings, presented ideas, and executed agreed operational plans.

Sous Chef / Assistant General Manager - Plate Therapy - Saugus, CA

(2017-07 - 2021-06)

• Helped manage daily operations for a Paleo and Whole30-focused meal-prep company serving clients with structured meal plans.
• Worked closely with a nutritionist to develop meal plans and translate nutritional guidance into practical meal preparation and production.
• Managed employee scheduling, ingredient and supply ordering, inventory, opening/closing procedures, and employee standards.
• Supported menu development and coordinated food preparation for recurring client meal programs.

Post-Harvest Supervisor - Columbia Care - Los Angeles, CA

(2022-04 - 2023-02)

• Supervised 30+ employees in a regulated production environment and led daily staff meetings.
• Managed invoices and supply ordering, maintained inventory accountability, conducted daily operational walkthroughs, and coordinated across departments.
• Monitored production-control measures and tracked inventory and waste to support consistent standards and efficient operations.

Line Cook / Pastry Chef - Rouge LA - Studio City, CA

(2023-05 - 2023-12)

• Ordered and prepared ingredients, completed daily line preparation, and created recipes meeting company standards.
• Developed menu items and monthly specials and managed in-house bar supplies.

Submission Officer - VFS Global - Los Angeles, CA

(2024-06)

• Coordinate high-volume public-facing workflows, documentation, scheduling/case tracking, and internal reporting while handling sensitive information.
• Maintain required records and operational logs for audit readiness and coordinate with internal teams and consular counterparts.

Lead Cook - Kalaveras - Glendale & Silver Lake, CA

Two separate periods; dates available upon request.

Deli Clerk / Baker - Vons - Stevenson Ranch, CA

(2016-06 - 2017-08)

Chipotle

(2015-01 - 2016-06)

High School Diploma - Bowman High School (2014)