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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLE PHONE NUMBER AVAILABLE Opa Locka, Florida Street Address
Summary Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Skills Customer service orientedExperienceExecutive Chef-DoubleTree by Hilton Miami Airport & Convention Center February 2022 - Current .Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.Coordinated and executed menu planning, recipe development and daily restaurant operations.Executive Sous Chef - Newport Beachside Hotel & Resort (Sunny Isles Beach, FL ) February 2022 - CurrentCreated new menu items, managed food expenses and supervised quality to ensure adherence to standards.Coordinated and executed menu planning, recipe development and daily restaurant operations.Planned and prepared food product orders to maintain appropriate stock levels.Monitored quality, presentation and quantities of plated food across line.Executive Chef - Aramark, Palm Beach Atlantic University (West Palm Beach, FL )March 2020 - February 2022Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.Coordinated and executed menu planning, recipe development and daily restaurant operations.Planned and prepared food product orders to maintain appropriate stock levels.Monitored quality, presentation and quantities of plated food across line.Trained kitchen workers on culinary techniques.Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.Utilized local, fresh food products to support local economies and showcase community support.Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.Focused on customer satisfaction, creating delicious cuisine to impress diners.Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.Catering Chef - Chartwells Schools Dining Services( F.I.U. South ) (Miami, FL )July 2018 - February 2020Practiced various safety methods daily to avoid food spoilage and food borne illnesses.Placed orders for food and supplies needed for proper set up and preparation.Developed catering menus to exceed client expectations yet meet tight budgets.Prepared variety of foods according to exact instructions and recipe specifications.Distributed food to service staff for prompt delivery to customers. Supervised food preparation staff to deliver high-quality results. Cleaned and sanitized kitchen equipment, utensils and work stations.Executive Chef - Holiday Inn (Miami Beach, FL )June 2015 - November 2018Created new menu items, managed food expenses andsupervised quality to ensure adherence to standards. Planned and prepared food product orders to maintain appropriate stock levels.Monitored quality, presentation and quantities of plated food across line.Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.Assessed inventory levels and placed orders to replenish goods before supplies depleted.Trained kitchen workers on culinary techniques.Created recipes, incorporating various techniques, to build flavor and unique visual appeal.Coordinated and executed menu planning, recipedevelopment and daily restaurant operations.Corporate Chef - Balans Miami (Miami, FL )May 2016 - August 2018Managed kitchen and all culinary tasks and responsibilities for large, [Number]-seat [Type] establishment serving [Number] meals weekly. Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies. Recruited and hired employees offering talent, experience and knowledge, bringing wealth of skills to organization. Promoted effective working environment by valuing employees and providing positive reinforcement.Sous Chef - Miami Beach Resort and Spa (Miami Beach, FL) May 2013 - May 2015Trained kitchen workers on culinary techniques.Supervised kitchen food preparation in demanding, high-volume environments.Performed as head chef to maintain team productivity and restaurant quality.Plated food according to restaurant artistic guidelines to promote attractive presentation.Assessed inventory levels and placed orders to replenish goods before supplies depleted.Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget. Helped staff adhere to tough restaurant requirements through practical discipline and motivation.Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.Monitored food products, driving quality, freshness and integrity. Sous Chef - Fisher Island (Miami Beach, FL )February 2011 - May 2013Supervised kitchen food preparation in demanding, high-volume environments.Performed as head chef to maintain team productivity and restaurant quality.Plated food according to restaurant artistic guidelines to promote attractive presentation.Trained kitchen workers on culinary techniques.Assessed inventory levels and placed orders to replenish goods before supplies depleted.Lead Cook - Four Seasons Hotel (Miami, FL )April 2010 - March 2011Completed workstation set up and break down, properly disposing of leftover food.Kept stations stocked and ready for use to maximize productivity. Washed, sliced, peeled and cut various foods to prepare for cookingor serving.Stood in for other members of kitchen staff.Trained new chefs on menu items and kitchen procedures. Inventoried kitchen sections and refilled supplies. Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.Retained consistent quality and high accuracy when preparing identical dishes every day.Sous Chef - Rusty Pelican Restaurant (Miami, FL )February 2007 - January 2010Trained kitchen workers on culinary techniques.Performed as head chef to maintain team productivity and restaurant quality.Supervised kitchen food preparation in demanding, high-volume environments.Assessed inventory levels and placed orders to replenish goods before supplies depleted.Plated food according to restaurant artistic guidelines to promote attractive presentation.Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.Chef De Partie - Ritz-Carlton (Key Biscayne, FL )April 2003 - March 2007Prepped foods for dishes, including roasted, sauted, fried and baked items.Trained kitchen workers on culinary techniques.Plated completed foods paying special attention to overall presentation and necessary garnishes.Managed food usage with proper stock rotation to prevent spoilage.Operated industrial mixers and other food processing machinery to support kitchen operations.Sliced fruit and vegetables for various menu items and stored for later use in crisper.Collaborated with head chef to create banquet menu for 25-300 wedding guests.Education and Training GEDJune 1992North Miami Senior High School, North Miami, FLLanguages Spanish: Limitede Candidate's Name Jr. |
