RAFAEL VAZQUEZ

**** ****** **

Bakersfield CA ***09

661-***-**** ad4s0z@r.postjobfree.com

CAREER OBJECTIVE

To seek a challenging position where my acquired skills and experience will be utilized towards continued growth and advancement.

HIGHLIGHTS OF QUALIFICATIONS

Graduated with honors from The California School of Culinary Arts.

Over 27 Years of successful experience in fine dining in a restaurant, catering, and hospital setting.

Achievement of consistent performance of the highest quality and creativity levels while staying within the budget.

Experience in developing and presenting diverse ethnic and cultural food styles.

Ability to train, motivate and direct staff.

RELEVANT SKILLS & EXPERIENCE

Bilingual/Biliterati: English/Spanish

Ability to work under a fast paced and pressured environment.

Maintain and often surpass a target 30% food cost and consistent inventory.

Orchestrate culinary activities, calculate food consumption, and purchase food.

Ensure safe and sanitary food production, preparation and presentation.

TECHNICAL & CREATIVE EXPERTISE

Comfortable in PC environment, familiar with the following software: Word, Excel, Power Point.

Create standardized recipes with accurate costing and P&L systems.

Capable of producing high volume food items consistently and in a timely manner.

Ability to come up with ideas and options to solve problems.

EMPLOYMENT HISTORY

Food Joy Catering September 2022- Present Chef de Cuisine.

Help manage the preparation and production of food, setting up workstations with all needed ingredients and cooking equipment.

Assist with menu development, specify product standards, control maintain food inventories, adhere to recipes and ensure smooth and safe operations.

Help maintain a safe and sanitary kitchen.

Help set upland produce daily food production schedules.

Help foster the development of the food production team, monitoring sanitation daily, weekly and monthly basisc.

Oversee events for timely deliveries/pick ups and food quality Attend events as onsite chef. Consistently monitor and oversee all kitchen equipment for safe operations.

Teach and ensure complete compliance with all food, safety and physical standards and policies .

California State University Bakersfield (Aramark) May 2021- August 2022 Executive Chef

Maintain a clean and safe environment by implementing federal, state and local sanitation, safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issue.

Reduced food cost by 10% by estimating purchasing needs and buying through approved suppliers.

Managed a high volume kitchen of 25 staff members with annual sales of 8.5 to 9 M keeping food cost of 35% and labor cost of 18 % utilize labor-scheduling tool to adjust hourly schedules following demand patterns, budget and local labor laws.

Estimate purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff.

Developed menu items to reflect current trends and local taste for hospital and cafeteria,

Columbus States Independent living Homes August 2019-April 2021 Kitchen Manager

Trained and managed kitchen staff,Supervised and coordinated all culinary activities

Financially responsible of Profit and Loss, Daily Cash Reports, Flash Numbers, Weekly

Unit Reports, Payroll and Physical Inventory.

In charge of training personnel in the various cooking techniques and sanitation method

Kern Medical Hospital (Compass Group) April 2017- May 2019 Executive Chef

Developed Menus/ Recipes,Responsible for all ordering.

In charge of training personnel in the various cooking techniques and sanitation methods.

Responsible for personnel management, i.e. motivating, counseling, coaching, giving performance reviews, and hiring.

Approve product quality by training kitchen staff on preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing color, texture and garnishes, verifying portion sizes and ensuring that corporate standards for food quality are consistently achieve.

California Institute of Technology July 2000-August 2007 Chef / Manager

Directed Cafeteria-Style Lunch and Dinner Operation Serving 1000-1500 Members Daily

Coordinated culinary activities. Performed Monthly Audits (Safety/HACCP) to maintain consistent inventory.

Walt Disney Studios Executive Dining Room (Sodexo/Marriot) January 1990 July 2000

Sous-Chef/Pastry Chef

Supervised and coordinated presentation of events ranging from elegant seated dinners to corporate cocktail and large themed parties.

In charge of training personnel in the various cooking techniques and sanitation methods.

Responsible for personnel management, ie motivating, counseling, coaching, giving performance reviews, and hiring

EDUCATION & TRAINING

California School of Culinary Arts, Pasadena, CA 2000

Professional Culinary Arts Diploma

Culinary Institute of America, Napa Valley, CA 2002

The Fundamentals of Professional American Service

Creating an Extraordinary Dining Room, Regional American Cuisine

California Institute of Technology, Pasadena, CA 2003

Seven Habits of Highly Effective People

Sodexo University 2006

Equal employment Opportunity, Sexual Harassment, Diversity in work place

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