Jacques Treviño

adrglm@r.postjobfree.com 956-***-****

Exceptionally innovative former kitchen manager, sous chef, events chef, executive sous, and executive chef with over ten years’ experience in operations for renowned restaurants preparing a wide variety of appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, labor, inventory, cost containment, and safety. Proud lifetime resident of the Rio Grande Valley. Fluent in English and Spanish.

Education and Certification

Bachelor of Arts (former educator) Certificate of Coursework from Culinary Institute of America, San Antonio ServSafe Food Managers Certificate ServSafe Proctor Certification

Professional Experience

Topgolf – Pharr, Texas, February 2019 to May 2022

Sous Chef, Executive Sous chef, then acting Executive Chef

Walk On’s Bar & Bistreaux, Edinburg, Texas December 2017 to January 2019

Executive Chef/Executive Kitchen Manager

Alberico Bar & Bistro, McAllen, Texas June 2016 to December 2016

Consulting Food and Beverage Manager

Europa Cuisine & Entertainment, McAllen, Texas, January 2016 to May 2017

Line cook, kitchen supervisor, kitchen manager, events chef, then sous chef

Radisson Beach Hotel, Corpus Christi, Texas January 2014 – December 2015

Sous Chef/Events Chef

Point of Sale Systems & Miscellaneous Operations Experience Aloha, Focus, Toast, Micros, HotSchedules, Restaurant 365, Excel, and Word

References Available upon Request