Executive Chef Head Cook
Resume:
C A R L O S G U I L L E M I
***********@*****.***
E WENATCHEE, WA 98802
PROFESSIONAL SUMMARY
Skilled Sous Chef- Food Service Manager with training in food safety and sanitation, as well as culinary techniques and management approaches. Strong background working in Hospitality and Restaurant Industry. Provide leadership, training, and supervision to maintain strong quality standards.
Consistently pursues ways to improve operations, team performance and customer relations. Skilled in crafting unique menu items and bringing in new customers. SKILLS
Inventory management Kitchen equipment operation
Kitchen management Cost control
Menu planning Food safety
Verify food quality Train staff
Menu development Create recipes
Control labor costs Customer retention
Estimate food needs Cook consistent dishes
Problem-solving Customer relations
Policy enforcement
EXPERIENCE
Dining Services Manager, Prestige Senior Living, Dec 2020 - Jun 2021, East Wenatchee, WA
1. Develop a monthly meal plan, following Prestige Care guidelines. 2. Supervises the kitchen staff in the daily operation of the department, monitoring job assignments and quality of food preparations.
3. Participate in the recruitment and selection of staff and provides orientation to new staff members and ongoing coaching to current staff. 4. Prepare and submit food and supply orders, audits supply stock, and ensures that the department has sufficient food supply and working equipment at all times. 5. Prepare meals four days a week, keeping one day a week as the office day to audit and prepare food orders and review staff needs.
6. Communicate company policies and health department standards to all staff holding staff accountable for preparing, serving and storing food in accordance to all standards and policies.
7. Evaluate staff performance and provides feedback, coaching and discipline as CG
needed to staff members.
8. Inspect the food service areas and equipment ensuring they are clean, safe, and orderly meeting community fire safety, infection control and hazardous chemicals regulations and policies. Taking prompt action to address any unsafe conditions or equipment problems.
9. Keep the dietary department within budget, maintaining records that reflect food, supply, and labor costs, and coordinates dietary services with other departments as requested.
Regularly engaged diners during meals to spot problems in service or food early. Sous Chef, Hilton Garden Inn, Feb 2019 - Dec 2020, Wenatchee, WA Sous chef essential duties such as supervision and elaboration of meals both for banquets and restaurant. Overseeing operation areas, ensure safety procedures in order to keep a safe work environment. Assume the Executive Chef rol while He's off duty. Scheduling staff, doing inventory monthly. Make sure the restaurant is fully supplied and stocked with food and to-go items through ordering online (Sysco, FSA, US Foods, etc). Created new recipes, working with executive chef to offer unique menu. Kept kitchen clean and organized with easy-to-access ingredients. Met with restaurant managers to review restaurant sales, costs, and customer feedback and continuously improve results.
Improved productivity to work under tight constraints for breakfast, lunch, and dinner service.
Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration. Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation.
Supervised menu planning and verified prep and line cook compliance with recipes. Obtained best prices from vendors by negotiating contracts for ingredients and equipment procurement, reducing monthly food costs by 20-35%. Kept staff working efficiently and productively to achieve total guest satisfaction. Established and enforced presentation standards to uphold the establishment's reputation.
Head Cook, Shari's, Sep 2017 - Apr 2019, Wenatchee, WA Rotated stock correctly to maintain freshness and reduce waste. Kept kitchen staff in full compliance with meal service presentation requirements. Promoted safe work environment for co-workers and customers by enforcing regulatory compliance.
Trained and developed staff, including cross-training employees to enhance culinary and operations skills.
Planned, organized, and supervised daily culinary operation of restaurant and catering services.
Kept staff working efficiently and productively to achieve total guest satisfaction. Main cook/ Catering cook, H.E.B (True BBQ), Mar 2016 - Aug 2017, Midland, Tx Collaborated well with team members to carry out daily assignments and achieve team targets.
May 2015
Met targets consistently by working hard and with strong attention to detail. Managed daily tasks consistently and sought out opportunities to go beyond requirements and support business targets.
Ordered, organized, and rotated supplies.
In charge of the food prep for catering events
work in the line, cook to order.
Cook, Italian Bistro (Market Street), Sep 2015 - Jul 2016, Midland, Tx Trained in grilling, frying, sauteing, baking, and other cooking techniques to effectively prepare any dish.
Checked equipment regularly for proper operation and notified management of problems.
Worked well with front-of-house staff to consistently meet customers' needs. Ordered, stocked, and utilized spices and ingredients as called for. Cooked food products following established instructions for the preparation of particular menu items.
Ensured that food was stored at the proper temperature as required by food safety regulations.
Cooked items to correct temperatures to minimize risk of food-borne illness. Added garnishes to completed dishes to complete looks for customers. Paid close attention to presentation to give customers attractive dishes in line with restaurant standards.
Took and completed fast food orders of customers in a timely manner. EDUCATION
Physcology, Social Science
UNAB - Bucaramanga, SD, Colombia
Minor in Social Science
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