Executive Chef
Resume:
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 +
****@************.***
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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