John Saldana
Fenton
Summary
High-performing Chef offering 10 plus years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined cohesive teams. Forward-thinking professional with experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. A team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with controlling budgets and boosting restaurant profiles.
Overview
12
12
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF
Topgolf
08.2023 - Current
EXECUTIVE CHEF
Topgolf
10.2021 - 08.2023
- Maintained high food quality standards (line checks)
- Oversee business operations, inventory control
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Developed kitchen staff through training, disciplinary action and performance reviews
- Controlled food costs and oversee quality, sanitation and safety processes
SOUS CHEF
Topgolf
01.2013 - 10.2021
- As a Sous Chef I direct food preparation and collaborates with Executive chef
- I oversee and supervises kitchen staff
- Assists with inventory and management of supplies
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Acted as head chef when required to maintain continuity of service and JS quality
EVENTS CHEF
Topgolf
01.2013 - 03.2017
- Supported planning, communications and scheduling of events
- Prepare/server and overseeing food preparation of all events
- Ensuring quality and consistency at all times
- Supported events execution and venue set up and tear down
EXECUTIVE CHEF
Di Frabo
08.2015 - 03.2017
- Oversaw business operations, inventory control, and customer service for restaurant
- Verified compliance in preparation of menu items and customer special requests
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
- Developed kitchen staff through training, disciplinary action and performance reviews
Education
Associate of Arts - Culinary Arts
The Art Institute International
Lenexa, KS12.2011
Associate of Arts - Culinary Arts
Northland Career Center
Platte City, MO05.2007
Skills
- Cost Control and Budgeting
- Food Preparing
- Plating and Presentation
- Sanitation and Cleaning
- Inventory Management
- Team Leadership
- Team Building and Development
- Strong work ethic
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen operations oversight
Accomplishments
2023- Innovation Food Winner!
2025- Innovation Food Winner!
2024-2025- Gold Star Leadership Winner!
Certification
ServSafe Manager Certification
Timeline
EXECUTIVE CHEF
Topgolf
08.2023 - Current
EXECUTIVE CHEF
Topgolf
10.2021 - 08.2023
EXECUTIVE CHEF
Di Frabo
08.2015 - 03.2017
SOUS CHEF
Topgolf
01.2013 - 10.2021
EVENTS CHEF
Topgolf
01.2013 - 03.2017
Associate of Arts - Culinary Arts
Northland Career Center
Associate of Arts - Culinary Arts
The Art Institute International
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