JESS DEGUZMAN
Executive Sushi Chef

I am a motivated progressive chef and hospitality professional with proven leadership, management and culinary skills. 20+ years experience in the restaurant industry Well-versed in building productive relationships with leaders, vendors, peers, staff and customers. Looking to utilize my expertise and experience in a professional environment.

EMPLOYMENT HISTORY

Executive Sushi Chef at Lure Fishbar (03/2020 – Present )

• Schedules, oversees, and manages the sushi chef team to assure that sushi preparation is economical, correct, and within budgeted labor.
• Approves the requisition of sushi products and other necessary food supplies.
• Establish controls to maintain standards of sanitation and minimize waste.
• Create a “Team Mentality” that shows leadership qualities and encourages personal growth

Chef at SX Sky Bar (05/2019 – 02/2020)

• Operate back of house responsibilities for a cocktail lounge and special event venue
• Coach, hold accountable and retrain staff on a daily basis
• Develop a new culture in the back of house
• Create new standard operating procedures
• Adjust back of house labor and food costs
• Manage and communicate HR related issues in a professional manner towards staff

Executive Personal Chef /Consultant at Kaiseki X (02/2019 – Present)

• Personal executive chef delivering an exceptional, unique and exclusive alternative entertainment experience.
• Created a new American/Asian inspired menu executed for each client.
• Handled all logistics of operational and financial responsibilities.
• Consultant for restaurant culinary and management industry

Executive Chef /Partner at Sunda New Asian Restaurant (01/2012 – 10/2018)

• Has a team mentality and shows leadership qualities to ensure a healthy work environment
• Develop new and innovative cuisine, food production methods, procurement of seasonal product for weekly specials, promotional marketing, special events and menu changes.
• Manages, schedules and oversees the chef team who in turn manages the cooks and other kitchen employees to assure that food preparation is economical and correct within budget.
• As part of the management team, assisting in maintaining a high level of service principals in accordance with established standards.
• Worked with PR, marketing and events team in the creation of campaigns and budgets.
01/2012 – 10/2018 Executive Chef /Partner Sunda New Asian Restaurant
• Worked with PR, marketing and events team in the creation of campaigns and budgets.
• Expertise in food product, quality, presentation and preparation along with menu concepts and design.
• Become a presence in the dining room to deliver a elevated experience for customers and assist FOH staff.
• Experience in a high-volume setting (12M+annually)

Executive Sushi Chef at Sunda New Asian Restaurant (01/2009 – 01/2012)

• Schedules, oversees and manages the sushi chef team to assure that sushi preparation is economical, correct and within budgeted labor.
• Approves the requisition of sushi products and other necessary food supplies
• Establish controls to maintain standard of sanitation and minimize waste
• Create a Team mentality that shows leadership qualities
• Develop specials for marketing and PR material.