Executive chef

Passionate chef with more than ** years of experience working in the restaurant and culinary industries. Dedicated to service, safety, and engaging of staff. Exceptional skills for developing and delivering a complete range of dining services in a large-scale operation with emphasis on continued revenue enhancement and cost controls.

SKILLS

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Trilingual (English, Greek, Spanish)

Patient

Approachable

Effective communicator

Creative

• Collaborator

• Detail-Oriented

• Alert

• Safety-focused

• A passion for food

PROFESSIONAL EXPERIENCE

Executive sous chef January 5 2021 to the present

The Westin hotel

Dc city center.

• Responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision.

• Provided leadership training and hands-on management of the kitchen staff.

• Charged with the execution of the food in the main kitchen, drove menu design and kitchen creativity and was responsible for growing and developing the product and profitability of the food service program.

• Provided a consistent product and customer experience while achieving revenue targets.

• Supervised a staff of more than 45 people.

Executive sous chef

Belle haven country club

Alexandria VA May 2016 to Feb. 2021

. Took orders from the executive chef.

• Helped maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately.

• Participated in employee evaluations and necessary disciplinary actions.

• Handled any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi course meals that were individually plated.

• Placed orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies.

• Evaluated client satisfaction.

R AUL T REJOS

Bowie Maryland 202-***-**** tre josraul90@gmail. com S UMMARY

Executive banquet chef

Hilton Hotel

Mark Center VA Sept. 2009 2016

• Created schedules for kitchen staff to ensure optimum resource management and speed of service.

• Trained new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu.

• Ensured all staff members adhere to culinary standards and regulations.

• Responded to customer inquiries and concerns personally.

• Assisted lead chef with pricing menu item.

EDUCATION

Northern Virginia Food Manager License

Culinary Arts Diploma, Richmond Community College

Richmond, Virginia

Executive Chef Certificate ACF

Raul Trejos Resume 2023 -202-***-**** ************@*****.***

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