1. Jovanny Zepeda
8026 White Avenue
Lyons, Illinois 60534
773-569-6299
jovannyzepeda@gmail.com
Qualifications
 Team Building, Mentoring, and Leadership
 Experience managing union accounts from 120 – 280 employees
 Experience managing culinary operations in a multi-unit, million dollar account comprised of restaurant,
commissary, catering, concessions, and Residential Dining’s.
 Possess innovative and creative menu and recipe development skills
 Listens and understands client and owner desires with regard to food taste and presentation
 Able to manage in a diverse environment with focus customer services demonstrating a solid understanding of
the needs of the client while balancing the needs of the business
 Excels in directing staff and takes direction well
 Adaptable to constant changes
 Experience with HACCP, NSF Audits, Production, Postproduction & Food Management System (Prima. Kronos,
FMS)
 Excel, Power Point, Outlook.
Experience
Aramark- University of Chicago
Executive Chef 2014 - Present
 Responsible for all culinary operation for catering, commissary/ cafes and Resident Dining.
 Train, manage and develop Sous Chef and culinary staff members
 Estimate and food consumption, purchase food, manage vendor relationship.
 Select and Develop Recipes to insure consistency following Aramark Residential Dining Food Program
 Establish presentation technique and quality standards
 Plan and Price menus
 Food purchases and Inventory
 Insure proper equipment operation/maintenance and ensure proper safety and sanitation
 Supervise the culinary staff with responsibility for hiring, discipline and performance review
 Food Champ for the District
Chef Consultant for Replay at Andersonville and O’Shaughnessy’s Public House
2011 - Present
 Menu development
 Train, manage and develop Sous Chef and culinary staff members
 Labor and food controller
 Assist owner with decisions on new restaurants
 Manage kitchens and front of the house inventories
Sodexo Campus Services - IIT, Chicago IL
Campus Executive Chef 2006 – 2014
 Provide direction to Chefs and Cooks in Catering,Resident Dining and Retail including an on-site restaurant
 Responsible for creating new and exciting menus for catering included tastings and food cost.
 Create seasonal menus for on-site restaurant
 Responsible for inventory review
 Establish and maintain contacts with vendors
 Assist with GeneralManager with client relations resulting in a high level of customer satisfaction
 Train and manage kitchen personneland supervise/coordinate all related culinary activities
 Estimate food consumption and requisition or purchase food
 Establish presentation technique and quality standards and offer culinary instruction to staff
 Ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen
 Responsible for production, sanitation and HACCP training

2. Executive Chef – Catering & Retail 2004 - 2006
 Increase sales from 400,000 to 1.5 million in 3 years
 Create and execute new menus
 Order and inventory food
 Control Labor base in the business
 Ensure HACCP and sanitation in the kitchen
 Create and produce food for 2 retail cafeterias
 Train and Mentor employee to keep consistency and insure quality for both departments
Catering by Michel’s, Chicago IL
Kitchen/Chef Supervisor February 2004 - June 2004
 Responsible for the preparation of the food on hot line and appetizer line
 Supervise food consistency
 Help employees to executive recipe
 Cook, and exhibition on large events
Tank Sushi Bar, Chicago IL
Executive Sous Chef November 2003 - February 2004
 Responsible for all food preparation (sauces and menu items for all the stations)
 Create special menu for restaurant and catering events
 Chef assistant with ordering and inventory
 Hot line cook and expedite
Lexi’s Restaurant, Chicago IL
Sous Chef 2002 - 2003
 Create special menus for lunch and dinner daily
 Responsible for all the ordering
 Responsible for schedule
 Assistant chef with seasonal menus
 Manage kitchen and floor employees
 Help to create menu for especial and catering events
Bistrot Zinc, Chicago IL
Kitchen Supervisor 1999 - 2002
 Full Line cook and expedite
 Responsible to prepare signature dishes
 Pastry chef helper
Activity
Member and Certify Executive Chef trough ACF.
Ac-tso Coach and Mentor
Pro Star Mentor
Maldafe Mentor
Sodexo Gold Medal in an intern competition
References
John Krickl 224 725 9218
Anika Jackson 773 430 6090
Mark Liberson 773 677 6000