Andres Bello

Katy, TX *****

ad21kf@r.postjobfree.com

+1-786-***-****

Focused and creative kitchen professional offering solid leadership background and cooking expertise. The overall management and coordination of all kitchen operations in order to produce maximum profitability is something I take pride in.

Also, willing to take on any task to support the team and develop new recipes to impress customers and bring in consistent business. Maintain organized, clean and safe work areas with diligent attention to important details. . Managing efficient, productive kitchen teams that deliver high-quality food during busy times in fast paced environments.

Authorized to work in the US for any employer

Work Experience

Kitchen Manager/Sous Chef

Doc B's Restaurant - Fort Lauderdale, FL

March 2022 to January 2024

1. Monitored supply usage and portion control and contributed to establishing menu selling price. 2. Enforce food quality plating presentation standards guiding staff to follow, establishments procedures to support consistency.

3. Helping the head chef control labor And also inventory 4. Oversee the kitchen operation to make sure it runs sufficiently in a timely manner. 5. Reduced waste expense, using effective supply management storing food and ingredients properly rotating stocks to prevent spoilage.

6. Scheduling employees, and making sure we follow percentage and labor 7. Work with Chef partner to coach and counsel employees, promotion High-performance standards. 8. Upholding, operational and standards with total commitment and passion by offering knowledge direction to house Associates.

9. Inspect food throughout each shift, verifying quality and attractiveness of each plate. Head Chef

Kush Hospitality Group - Kush by Lokal - Wynwood, FL May 2015 to March 2022

· Established and delegated preventive maintenance tasks for kitchen equipment and appliance.

· Planned menus and prepared recipes for various dishes and courses.

· Enforced food quality, plating, and presentation standards, guiding staff to follow established procedures to support consistency.

· Monitored supply usage and portion control and contributed to establishing menu selling prices.

· Met budget and operational productivity targets using dynamic resource allocation and inventory management.

· Promoted efficient kitchen operations, scheduling staff, coordinating workflow, and enhancing processes where needed.

· Reduced waste and expenses using effective supply management, storing food and ingredients properly and rotating stock to prevent spoilage.

· Instructed cooks or other workers in preparation, cooking, garnishing, and presentation of food.

· Inspected foods throughout each shift, verifying quality and attractiveness of each plate.

· Brought new employees up to speed quickly through close mentoring. Sous Chef

Bru's Room Sports Grill - Miami, FL

January 2011 to May 2015

· Worked with chef-partner to coach and counsel employees, promoting high-performance standards.

· Upheld operational standards with total commitment and passion by offering knowledgeable direction to house associates.

· Verified line quality with regular inspections and tests and corrected deficiencies.

· Protected staff and guests with fully enforced safety and sanitary practices.

· Maintained team productivity with effective training and continuous monitoring. Lead Trainer/Supervisor

Miller's Ale House - Miami, FL

February 2008 to December 2010

· Directed smooth preparation of each day's ingredients and station setup.

· Enhanced crew performance, training new team members and monitoring work at each station in home store and stores throughout South Florida.

· Utilized cooking techniques and followed standard recipes to prepare various meal types.

· Maintained strict quality standards, checking every item leaving kitchen. Education

12

Skills

• Bilingual

• Detail Oriented

• Team member support

• Punctual

• Plating and presentation

• Employee training

• Recipe development

• Safe food handling

• Kitchen equipment safety

• Task prioritization

• Food safety regulations

• Leadership

• Food preparation

• Restaurant experience

• Kitchen experience

• Culinary Experience

• Kitchen Management Experience

• Catering

• Management

• Restaurant experience

• Kitchen management

• Food handling

• Cooking

• Leadership

• Management

• Sanitation

• Employment & labor law

• Training & development

• Mentoring

• Fine dining experience

• Restaurant management

• Food management

• Menu planning

• Food industry

Additional Information

Reference

Docbs- Chef Danny -561-***-****

Kush - Chef Emmanuel -305-***-****

Bru’s Room -Directors of operation - Shane -561-***-****

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