C A Sous Chef
Resume:
A rnulfo Flores
Executive C hef
Santa A na C A, 927 04
evrr@ att.net
everflores1@ gmail.com
OBJE C TIVE
C hef driven to manage costs and offer outstanding presentation. Cross cultural team management high-energy results-oriented leader with an entrepreneurial attitude. Committed to cost-effective management of resources and quality performance. B uilds and retains high-performance new team memb ers b y motivating them and developing their skills. C OR E AC C OM PL IS HME NTS
W orked at McCormick & Schmick's Seafood Restaurant for 25+ years, following standards and achieving goals always giving the b est of me. Implemented "I catch you doing the right thing" a card program that increased employee retention b y giving a card every time we caught someone doing the right thing or doing an extraordinary performance. My team and I trained kitchen staff on proper food handling, use of equipment, portion sizing, rotation "first in first out" and maintained Health Department standards. W e drove food costs down from 24% to 23% b y effectively improving inventory, purchasing procedures, and reducing spoilage levels. E XPE R IE N C E
Del Frisco’s Grille, Irvine C A ( Irvine S pectrum C enter) – Executive Sous Chef NOVEMBER 2021 T O PRESENT
O versee kitchen all departments assuring good health hab its, and financially controlling the food cost program, lab or cost, conducting accurate inventories, order all kitchen goods, meat, seafood, groceries, produce, Food and General supply, Daily helping prepare, b utchering meat and seafood, employee scheduling, conducting daily full staff meetings, computer proficient, and motivating our staff to create excellence.
P.F. C hang’s Bistro, Newport Beach C A – Senior Sous Chef A PRIL 2021 - NOVEMBER 2021
O versee kitchen department assuring good health hab its, and financially controlling the food program, the lab or cost, conducting accurate inventories, order meat, seafood, groceries, produce, and everything related to food and general supply. W orked on a daily b asis in all stations next to all coworkers when they needed my support. I was in charge of product rotation FIFO and making sure food tasted up to our standard and conducting line check two times daily and a short inventory line stocking at the same time, keeping food cost under the target to achieve daily success.
L as Brisas Restaurant, L aguna Beach C A - Executive Sous Chef JU NE 2016 - DECEMBER 2019
W orked on a daily b asis in all stations ( pantry, fryer, grill, sautee). Helping the C hef to develop recipes, two or three daily. I was in charge of product rotation and making sure food tasted up to our standard b y making sauces, prepping and conducting a short inventory daily line stocking. I used to open the restaurant and sometimes I closed. Daily specials of the menu, performed accurate inventories, keeping food cost under the target, rotation of product, order meat, seafood, groceries, produce, and everything related to food and general supply. Help managers open and close shifts making sure that the maximum cleaning was reached. M cC ormick & S chmick’s, Anaheim C A - Executive Chef MA Y 2010 - MA R CH 2016
O versee all departments. Employee scheduling, food inventory. Produce and achieve targets set b y the annual b udget. Developed new recipes when creating new menus with costed recipes. A ll cost - controlled: Food cost, lab or cost, renewals cost, repair cost, all supply costs. Perform job evaluations. A chieving and surpassing standards during health department inspections. Developing training manuals and motivating our staff to create excellence. A ssuring quality control standards are met in all areas. I am a hands-on C hef, always in the kitchen line when it is necessary. Supervise and delegate projects to all staff and work with our Sous C hefs to achieve a successful service.
M cC ormick & S chmick’s, Various L ocations in C A - Sous Chef SEPT EMB ER 1993 - MA Y 2010
Daily menus, lab or cost control, I performed accurate inventories, keeping food cost under the target, rotation of product, order meat, seafood, groceries, produce, and everything related to food and general supply. I used to track repair maintenance. Help managers open and close shifts making sure that the maximum cleaning was reached. M cC ormick & S chmick’s, Irvine C A - Line Supervisor MA Y 1989 - SEPT EMB ER 1993
W orked in all stations (pantry, fryer, grill, sautee) on a daily b asis. Helping the C hef to develop two or three recipes daily, I oversaw product rotation and making sure food tasted up to our standard b y making sauces, prepping and conducting a short inventory daily line stocking. S K IL L S
* Performance Evaluations * B udgeting expertise
* Purchasing expert * Employee relations
* Self-motivated * Inventory Control
* Lab or Cost Control * Line's cuisine chef
* Leadership/communication skills * Product development
* Staff Development * Staff-Retention
* B usiness operations organization * Employee Scheduling E DUC ATION
Rancho S antiago C ollege, S anta Ana C A - Various Programs English grammar and speech 2 years, computer proficient in various programs. Revolucion M exicana No. 39, M exico C ity M X - High School Diploma High school curriculum accomplished in Mexico Distrito Federal - Colonia: C arlos Hank Gonzales Y ears of study 10
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