Giovanni Bernabe

Sous Chef leading high-volume kitchen service with a focus on quality control, staff coaching, and smooth line execution. Supports menu planning, recipe development, inventory management, and food cost control while maintaining 2–4 food safety checks per shift and health and safety standards. Keeps service consistent during peak periods through organized prep and clear communication.

Sous Chef - Boathouse at riverside

(2025-01)

• Assist Executive Chef in overseeing all kitchen operations, ensuring quality and consistency in food preparation and presentation.
• Supervise and train kitchen staff to maintain high standards of culinary excellence.
• Collaborate on menu planning, recipe development, and seasonal specials.
• Manage inventory, monitor food costs, and ensure compliance with health and safety standards.
• Maintain smooth kitchen workflow during high-volume service periods.

Kitchen Supervisor / Lead Line Cook - Millers Alehouse

(2015-01 - 2025-12)

• Oversaw daily kitchen operations, ensuring smooth and efficient workflow.
• Coordinated with front-of-house staff to ensure timely and accurate order fulfillment.
• Managed and prioritized tasks on the line during peak hours to maintain high-quality output.
• Trained and supervised kitchen staff to optimize performance and productivity.

Manager - Hungry Owl

(2012-01 - 2015-12)

• Handled unexpected issues such as equipment malfunctions, staffing shortages, or supply chain disruptions.
• Made quick decisions to resolve operational challenges and maintain service standards.
• Maintained and managed kitchen records, including inventory logs, staff schedules, and supplier information.
• Prepared and managed kitchen budgets, including labor and food cost forecasting.