Sous Chef Food Safety manager

Gabriel Aguilar

Houston, Texas 832-***-**** **************@*****.***

Profile

An accomplished Sous Chef with a rich 20-year history in bustling kitchen environments, recognized for unwavering dedication, vibrant enthusiasm, and remarkable innovation. I am actively seeking a position that leverages my expertise within a forward-thinking organization. Proficient in creating a wide array of entrees, appetizers, and specialty dishes using various culinary techniques and international cuisines. My substantial experience and diverse skill set underscore my significant impact in the culinary field.

SKILLS

●Cooking Expertise

●Cooking Techniques

●Ingredient Sourcing

●Time Management

●Meal Planning

●Food Safety Training

●Menu Creation

●Customer Relations Management

●Customization

●Organization

●Business Management

●Nutrition and Baking

Experience

Edible Eats-Houston, Texas

Personal Chef Consultant October/2004-Present

·Consult and plan menus tailored to client preferences.

·Shop for high-quality ingredients as per menu requirements.

·Prepare meals and cook for elite dinner parties hosting up to 75 guests.

·Schedule and manage special functions such as birthdays, anniversaries, and custom events.

·Prepare meals in private homes according to client's requests and needs weekly or per-contract basis.

·Provide a range of healthy food options catering to various dietary needs and preferences, from special diets to fine dining experiences.

·Conduct private cooking and pastry classes, imparting culinary skills and knowledge.

Christo Mio Coffee Shop & Eatery-Houston, Texas

Pastry & Restaurant Cook December/2022-January/2023

·Establish workstation setup based on pars defined by the Pastry Chef and per station setup sheets.

·Assist the Pastry Chef in creating and preparing over 35 gluten-free pastries and desserts weekly.

·Contribute to developing new gluten-free and vegan recipes, ensuring strict adherence to food safety guidelines.

·Maintain a clean and organized work environment, manage inventory effectively, and oversee the ordering of supplies.

1751 Sea & Bar-Houston, Texas

Pastry & Restaurant Cook October/2020-October/2021

·Prepared a variety of tarts, cakes, desserts, and garnishes for service, including expert plating techniques.

·Managed all received orders daily, encompassing fresh fish, caviar, crustaceans, oysters, produce, dry goods, wine, and liquor.

·Maintained comprehensive recipe and preparation for evening service across Expo, Sauté, Grill, Garde Marge, and Pastry.

·Acted as a Delivery Driver, responsible for picking up all will-call items, purchasing necessary items for the restaurant, and delivering pastries to our affiliated nearby restaurants.

·Supervised and trained new prep and pastry cooks, fostering a supportive learning environment.

·Ensured adherence to Food and Kitchen Safety standards and the ROP HACCP plan, promoting a safe and hygienic kitchen environment.

Rice University-Houston, Texas

Junior Sous Chef September/2007-October/2020

·Managed a team of cooks and interns, overseeing the preparation of entrees and freshly cooked dishes in a high-volume College Food Service Kitchen.

·Standardized innovative production recipes to ensure consistent cuisine and enhance guest satisfaction.

·Demonstrated creativity in menu development, meal preparation, and catering to specialty diets.

·Showcased versatility by working across multiple stations, including Grill, Sauté, Pasta, Brick Oven, Food Prep, Salad, and Pastry.

·Handled purchasing, inventory control, and cost containment and reduction, contributing to efficient kitchen operations.

·Ensured excellent food and kitchen safety, adhering to industry standards and regulations.

·Provided leadership and training to staff, fostering a productive and collaborative work environment.

Progression:

Entry Level Cook (2007-2009)

· Produced meals and desserts for 400 students.

· Managed 2 employees.

Cook (2009-2011)

· Prepared and produced meals for 2500 students.

· Streamlined a Pasta Station.

·Streamlined a Grill Station, creating freshly made burgers and hot sandwiches.

Cook 2 (Summer of 2010 –2011)

· Handled closing procedures.

· Strategized Menus, ordered produce, and managed 10 employees.

· Produced meals for 600-1200 students with special needs.

Interim Sous Chef for East Kitchen (Fall of 2012)

· Produced Breakfast and Lunch for 700-1500 students.

· Maintained and trained 15 employees.

Junior Sous Chef (2013-2015)

·Implemented an Action Station with diversified cuisines weekly.

·Strategize menu planning for all dinner meals, and challenge myself to create weekly meals without rotation.

·Streamlined using garden vegetables and leafy greens from campus-wide gardens

·Streamlined gluten-free and vegetarian dishes and produced scratch specialty Pizzas.

·Appointed Safety Captain for two years. Implemented safety procedures for a better working environment.

·Produced lunch and dinner for 800 students.

·Supervised and trained 5 employees.

North Severy (2016-2018)

·Managed 15 employees and multiple stations, including a Grill Station, Salad Station, Pizza Station, Vegan Station, and a Smoker daily.

·Responsible for cooking dietary restrictive meals for individual students with special needs.

·Produced meals for 2000 students.

South Severy (Fall of 2018)

·Streamlined specialty pizzas along with gluten-free and cauliflower-crusted pizza options and dessert pizzas.

·Maintained the Pizza Brick Oven.

·Produced meals for 700 Students.

·Supervised 2 employees

Baker College (Fall of 2019)

· Ordering all supplies and improved receiving.

· Managed and produced meals for 400 students.

· Strategized menu planning.

· Maintained and trained 4 employees.

Baker College (Fall of 2020 - Covid Season)

· Managed 4 employees.

· Streamlined individual prepackaged meals and ordered supplies as needed.

Education & Certification

Innova Community Business Academy

Business Administration 05/2024

Houston Health Department Food Manager Certification & Training

Exp. 12/2028 License # 271983

LeNôtre Culinary Institute-Houston, Texas

Culinary Arts Diploma 04/2007

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