Javier Briones Email and Phone Number

TOWN HEARTH / 2022 – November 2023• Developed unique and cuisine-appropriate menus • Collaborated with the restaurant manager to set item prices • Stayed current on developing trends in the restaurant industry • Maintained the kitchen and surrounding areas in conditions that meet the company standards and health code regulations • Monitored inventory and purchasing supplies and food from approved vendors • Hired, trained, and supervised kitchen staff • Assisted and directed kitchen staff in meal preparation, creation, plating, and delivery • Prepared meals and completes prep support as needed • Planned appropriately for buy-outs and VIPs

• Responsible for 5 restaurants (orders, line checks, quality checks, staffing, labor, recipe rollouts, ghost kitchens)• Created memorable dining experiences for each guest’s palette• Ensured that all dishes are cooked well and presented in an aesthetically pleasing way• Oversaw food preparation, checking that all kitchen staff are performing their duties• Monitored equipment quality and order new equipment as needed• Helped the restaurant determine how much food and supplies need to be ordered• Trained new kitchen staff• Menu development: banquets & catering, restaurants, bars, and in-room dining• Signature Restaurant Concept Development and Execution• Led food safety & sanitation efforts• Fostered a climate of cooperation and respect between co-workers• Embraced excellence in customer service both for internal and external customers; has excellent verbal and written communication and customer service skills

ASSISTANT CULINARY DIRECTOR8020 Hospitality LLC / 2016 – 2020 • Supervise Chefs in different concepts, i.e., theoretical food cost vs. actual food cost, actual labor vs. scheduled labor, cleanliness, moral, organization, food quality. • Ensure that all restaurant staff would follow save serve guidelines, i.e., hairnets, gloves, face masks, social distancing, uniform standards, serve save certifications, food handlers cards. • Staying up to date with Health Codes to ensure compliance with current food service codes.• Oversee recruitment of training, coordination, and appreciation of chefs and staff• Coordinate multiple restaurant openings like creating and designing the flow of the restaurant. Ordering small wares, equipment, supplies, and product.• Responsible for creating a new culinary program for futuristic openings that would be easier and more effective than current program.• Locating existing and new vendors for sourcing new product. Communicating with existing vendors of price changes, sourcing new product and existing product, etc.• Developing cost budgets for new concepts.• Planning new concept menus. Conceiving, creating, costing, and coordinating the new menus. • Read daily notes and emails of each concept to ensure moral, help, quality and needs were met. • Planned and directed food preparation and culinary activities.• Modified menus or created new ones that meet quality standards.• Estimated food requirements and food/labor costs.• Supervised kitchen staff's activities.• Arranged for equipment purchases and repairs.• Recruited and managed kitchen staff.• Rectified arising problems or complaints• Gave prepared plates the “final touch”• Performed administrative duties• Complied with nutrition and sanitation regulations and safety standards• Kept time and payroll records

• Always came with fresh ideas.• Changed the menu, created new dishes, recipes, etc.• Responsible for ordering, pricing, inventories, and scheduling.• Responsible for weekly price comparisons to source our products at a more valued price from our approved vendors.• Managed inventories twice a month and updated all the pricing• Maintained and operated to the highest standards

• Promoted to executive/partner chef in Houston, TX• Responsible for food cost and inventory systems and consistently maintained positive numbers• Responsible for day-to-day operations, including ordering and receiving and calling production lists• Responsible for staff and management development. Mentoring managers in training and sous chefs• Effectively set pars for all ordering and production while maintaining organized guides and preparation lists• Effectively managed all schedules on a weekly basis for all kitchen team members• Maintained all systems that were implemented company wide• Experienced in effectively running a slow-paced restaurant and high-volume restaurant • Promoted to sous chef position from a lead cook in 2011• Responsible for scheduling (hotschedules) all kitchen team members• Responsible for day-to-day operations, including ordering and receiving and calling production lists• Responsible for safety quarterly meetings, new menu roll outs, BOH staff meetings, and inventories. • Traveled to open or help and support restaurants in Texas