Employee Relations Executive

*************@*******.***

Orlando, FL

Mobile: 786-***-****

Summary

Award winning Executive Chef with over 15 years of experience, highly motivated with experience in all aspect of the corporate executive chef, catering compliance, food and beverage analyst, menu development. Supporting external catering operations, with expertise in International markets.

Skills

Small business development, Budgeting expertise, Project management, Negotiations expert, Leadership, communication skills, Employee relations and retention, Product development, Self-motivated, Product line expansion, Market research and analysis, Business operations organization, Operations and finance expert, Process improvement, HACCP Plan Development, senior living planning menu experienced, Servsafe Certified.

Professional Experience

Loews sapphire resort Universal, Orlando, Fl

Supervisor

September 2019-

Supervised 30 team members. Accountable for the successful operation of the Strong Water restaurant culinary department including food production for restaurants. Designed and developed seasonal menus in close collaboration with the executive chef

● Apply all policies and procedures to ensure strong execution of the operation.

●Accountable for the successful operation of the culinary department including food production for restaurants.

●Designed and developed seasonal menus in close collaboration with the executive chef

●Monitored all Loews policies and procedures to ensure strong execution of the operation. As senior supervisor I had attention to details, also I trained all the cooks I, II, III for all the outlets of the hotel

●Conducted several internal kitchens audits to detect, correct and prevent defects in the operation. Food violation issues that included temperature abuse, sanitation, utilizing products chosen by the Board to maintain the quality of products selected, over or under portion that affects cost control and budget and moreover customer satisfaction.

●Conducted weekly meetings with Front of the house and Finance

●Supervised and coordinated the production of food according to menu specifications I had attention to details, also I trained all the cooks I, II, IIIfor all the outlets of the hotel

●Conducted several internal kitchens audits to detect, correct and prevent defects in the operation. Food violation issues that included temperature abuse, sanitation, utilizing products chosen by the Board to maintain the quality of products selected, over or under portion that affects cost control and budget and moreover customer satisfaction.

●Conducted weekly meetings with Front of the house and Finance

●Supervised and coordinated the production of food according to menu specifications

Hilton - Orlando, FL

Supervisor June 2018 to June 2019

Supervised 25 team members. Accountable for the successful operation of the Harvest culinary department including food production for restaurants. Designed and developed seasonal menus in close collaboration with the executive chef

●Monitored Hilton policies and procedures to ensure strong execution of the operation. As senior supervisor I had attention to details, also I trained all the cooks I,II,III for all the outlets of the hotel

●Conducted several internal kitchens audits to detect, correct and prevent defects in the operation. Food violation issues that included temperature abuse, sanitation, utilizing products chosen by the Board to maintain the quality of products selected, over or under portion that affects cost control and budget and moreover customer satisfaction.

●Conducted weekly meetings with Front of the house and Finance

●Supervised and coordinated the production of food according to menu specifications.

Club Nautico Maracaibo, Zulia

Executive Chef March 2012 to January 2016

In charge of all menu design, development, forecast and production, food procurement specifications and recipes. Hired and supervised staff. Developed and monitored food and labor budget for the department. Upheld maximum proficient food quality by observing the highest sanitation and safety food standards.

●Reduced food costs by 40% percent by expertly estimating purchasing needs and buying through approved suppliers.

●Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.

●Collaborated closely with the Food and Beverage Director to conduct staff

meetings and resolve service, product and personnel issues.

Executive Chef

Cratos Restaurant January 2010 to January 2012

Interfaced with finance and external suppliers. Collaborated with the chef of cuisine and Sr. Sous chef, design new menu concepts and recipes, implementing the production process, managing food and labor cost. In-depth knowledge of the hotel policies.

●Reduced food costs by 15% percent by expertly estimating purchasing needs and buying through approved suppliers.

●Systematically tasted and smelled all prepared dishes, and observed color,

texture and garnishes.

●Implemented and supported company initiatives and programs.

●Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

●Ensured smooth kitchen operation by overseeing daily product inventory.

Manager/ Sous Chef

Cratos Restaurant February 2006 to January 2010

Planned and executed daily meals according to client request and dietary needs and maintaining proper labor/cost benefits

●Conducted daily pre-shift and weekly departmental meetings to ensure

organizational efficiency.

●Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

●Developed and maintained exceptional customer service standards.

●Optimized profits by controlling food, beverage and labor costs on a daily basis

Cratos Restaurant

Lead Line Cook February 2002 to January 2006

Accountable for leading and assuring culinary excellence, adherence to procedures, food quality assurance and training support within a designated region. Reporting directly to the restaurant chef.

●Trained 10 new employees quarterly.

●Worked under strict deadlines and responded to service requests.

●Supervise all food prep.

●Italian Food specialist.

Education.

Le Scole Du Chef, International Chef 2000. Caracas Venezuela.

ServSafe Orlando. Fl. Ex 2025

Hospitality &Tourism Management. (Florida Atlantic University) 2020.

Empowerment. Loews Hotel 2019

Adapt Your leadership style for each individual. (Hilton University) 2019.

Becoming a trusted Leader. (Hilton University) 2019.

Distance Leadership: Leaders, Technology, Motivation and Management. (Hilton University) 2018.

Bookkeeping. UCF 2019.

ALGIMIRO TORRES

Executive Chef

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