Guillermo L Valencia

SUMMARY

Talented Chef and team leader offering 20 years of success in Culinary environments. Strategic thinker with several years of proficiency. Offers proven ability to build effective teams committed to identifying and leveraging opportunities for growth.

Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin a new challenge with a successful team.

Detail-oriented Environmental Service Aide with extensive understanding of sanitation and infection control techniques. Self-sufficient and enthusiastic individual working quickly and effectively with little to no supervision. Used proper cleaning techniques, checked rooms for fire hazards and observed all Culinary policies.

EXPERIENCE

EXECUTIVE CHEF CEC 08/2019 to 03/2020 The Bright Side Group LLC. - New York, NY

● Maintained well-organized mise en place to keep work efficient and consistent

● Planned promotional menu additions based on seasonal pricing and product

availability

● Kept labor at or below 14% to support business profit targets

● Oversaw all business operations for restaurant, including customer service, sales,

strategic planning, policy development and inventory control

● Inventoried food, ingredient and supply stock to prepare and plan vendor orders

● Hired, trained and managed all kitchen staff, including employee development,

issuing

disciplinary action and conducting performance reviews

● Oversaw scheduling, inventory management and supply ordering to maintain fully

stocked kitchen

● Collaborated with Catering and FOH to create delicious meals for large banquets,

including Private Functions and wedding events for up to 5000 +

561-***-****

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people

● EXECUTIVE CHEF CEC 04/2017 to 08/2019

Huntington Crescent Club - Huntington, NY

● Trained and managed kitchen personnel and supervised all related culinary activity

● Oversaw scheduling, inventory management and supply ordering to maintain fully

stocked kitchen

● Maintained well-organized mise en place to keep work efficient and consistent

● Estimated food consumption and requisitioned food, selected and developed

recipes,

standardized production recipes for consistent quality and established presentation technique

● Aligned seasonal plans with ingredient availability and key area events for optimal promotions

●

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls

●

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews

●

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes

●

Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control

●

Maintained high food quality standards by checking delivery contents to verify product quality and quantity

Produced revolutionary American flair menu

EXECUTIVE CHEF CEC 03/2016 to 04/2017 The Larchmont Shore Club - Larchmont, NY

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews

Spearheaded menu planning, recipe development and day-today management for 5 locations, as well as

high-volume catering operations

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls

Developed and remained accountable for safety, quality, consistency and adherence to standards

Monitored and controlled overhead and production costs with responsibility for profit and loss.

• Aligned seasonal plans with ingredient availability and key

EXECUTIVE CHEF CEC 01/2012 to 03/2016 The Bright Side Group - New York, NY

■ Maintained well-organized mise en place to keep

work efficient and consistent

■ Planned promotional menu additions based on

seasonal pricing and product

availability

■ Kept labor at or below 14% to support business profit targets

■ Oversaw all business operations for restaurant,

including customer service, sales,

strategic planning, policy development and inventory control

■ Inventoried food, ingredient and supply stock to prepare and plan vendor orders

■ Hired, trained and managed all kitchen staff,

including employee development,

issuing

disciplinary action and conducting performance

reviews

■ Oversaw scheduling, inventory management and

supply ordering to maintain fully

stocked kitchen

■ Collaborated with Catering and FOH to create

delicious meals for large banquets,

including Private Functions and wedding events for up to 5000 + people

area events for optimal promotions.

● EXECUTIVE CHEF CEC 04/2009 to 01/2012

Grand Traverse Resort & Spa - Acme, MI

86,500 square feet of versatile function space, Outlets, Restaurants, Banquets and on/ off=premise Catering with revenue of $17M. The 900-acre resort property is one of the Midwest's finest full-ser- vice, year-round, Resorts Golf Country Club and conference destinations offering 600 rooms,150 suites, and 55 condominiums. My primary responsibility as Executive Chef is to provide the highest quality of service to the customer at all times.

EXECUTIVE CHEF 04/2007 to 12/2009 Marriott – Ft Lauderdale, SKILLS

.

Process improvements

Payroll and scheduling

Workflow optimization

Employee training and

development

Performance improvement

Budgeting

Menu planning

Food plating and presentation

Kitchen equipment operation

and maintenance

Equipment maintenance

Recipes and menu planning

Team leadership

Vendor relations

Signature dish creation

Order delivery practices

Operations management

Fine-dining expertise

Performance assessments

Problem-solving

Food preparation and safety

Forecasting and planning

Certified Executive Chef

AWARDS

Chef Of The Year South Fl 2001

Chef The Chef 2004

Chef Table WPB Fl 2006

Chef Competition South Beach Fl

2008

ACF 2009

Chef Awards

Golf Country Clubs 200*-****-****

2019

LANGUAGES

English Spanish French

FL - Ft L

● Interim Executive Chef CEC Marina Marriott Hotel & Marriott Miami Airport 2003-2004

EXECUTIVE CHEF / MEMBER CLUB CULINARY DIRECTOR

06/2004 to 04/2007

PGA National Golf Resort & Spa - Palm Beach Gardens, FL Executive Chef CEC Jan/2002 to Jan 2004

Marriott Hotels Ft Lauderdale Fl

Executive Chef May 2000 to Jun 2002

Intercontinental Hotels Group (IHG) Miami FL

Garde Manger Chef/Banquet Chef Jan 1998 to 2000

Architect of the Capitol of US /Vice-President Office Washington DC

Garde Manger Apprentice/ Junior Garde Manger Chef Jan 1996-Jan 1998

Scandinavian Cruise Line

EDUCATION

College University of Madrid Associate Degree - Ma - Madrid Spain Associate of Arts

Art

University of Florida Business Administration Admi - Miami Fl Bachelor of Arts

Art/ Business Administration

ACF - New York, NY Associate of Science Culinary/ Gastronomy ACF - Central Fl Associate of Arts Culinary Arts

Member, Alumni Association

Member, Small Business Association (2008 - present)

ServSafe Management 2019 (covid 19)

First Aid/CPR 2017

Microsoft Office

Licenses & Certifications

Authority National Restaurant Association 2019

Serve-Save Food Protection Manager Certification 2018 Microsoft Office - Word Microsoft Office - Excel programs

Certifications

American Culinary Federation (ACF) Associate Diploma

OSHA certification: HACCP Certification

OSHA certification: Food Handling

Safe-Serv certification: Food Handling Management 2019

Microsoft Certified Safe-Serve Management 2019 (Covid 19)

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