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
01.2019 - 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 quality
Events Chef
Topgolf
03.2017 - 01.2019
- 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
08.2013 - 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
Accomplishments
Innovation Food Winner 2023&2025
Gold Star Leadership Award Winner 2025
Certification
ServSafe Manager Certification
Timeline
Executive Chef
Topgolf
08.2023 - Current
Executive Chef
Topgolf
10.2021 - 08.2023
Sous Chef
Topgolf
01.2019 - 10.2021
Events Chef
Topgolf
03.2017 - 01.2019
Executive Chef
Di Frabo
08.2013 - 03.2017
Associate of Arts - Culinary Arts
Northland Career Center
Associate of Arts - Culinary Arts
The Art Institute International
Innovation Food Winner 2023&2025
Whiskey Dog
Jerk Sliders
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