Executive Chef Inventory Control
Resume:
Martin Babio
Salt Lake City, UT *****
***************@*****.***
Professional Summary
Professional Chef with 15 years of experience of extensive international cuisine. Helpful and hardworking who has passion for a great food and having respect for each product that I use for my dish. Looking for constant evolution professional and personal.
SKILLS
Passion
Food preparation
Teamwork and collaboration
Communication skills
Creativity
Attention to details
Commanding leadership style
Knowledge of various computer software programs (MS Office, restaurant management software, POS)
Spanish, portuguese and italian speak, write and read
WORK HISTORY
EXECUTIVE CHEF/GRILL MASTER
09/2022 – 01/2023 LIBERTANGO STEAKHOUSE
Sandy-Utah
Plan and direct food preparation and culinary activities
Develop menus that match flavors, budget and brand
Set and maintain cleanliness and organizational standards
Inventory and control systems
Set and inventory control
Supervise kitchen staffs activities
Hire, train, supervise and schedule staff
Rectify arising problems or complaints
Prepare especial dishes
Give prepared plates the final touch
Recognize opportunities and implement creatives solutions
Work with vendors to assure we receiving the best product
Comply with nutrition and sanitation regulations
Work whit management to create a memorable experience for west
CONSULTING CHEF
10/2021 – 09/2022 Frank GRANATOS
Holladay-Utah
Directs the administrative functions and the planing of the culinary department
Creation of dishes for local gas stations
Quality control and supervision of products
Comply with nutrition and sanitation regulations
Manage food inventory, ordering and costing
SOUS CHEF
03/2018 – 10/2021 SICILIA MIA ITALIAN RESTAURANT
Millcreek-Utah
Understanding and knowledge of authentically Italian recipes.
Ability to create new dishes based on original recipes.
Prepared dough for bread from scratch.
Prepared dough from scratch using and old world recipe and added toppings, cheese and sauce so that pizzas were baked to order.
Safely operated a pizza oven and other kitchen equipment according to manufacturer instructions.
Prepare and helping to my co-workers to get the best food quality and presentation.
Monitored linework processes to ensure consistency in quality, quantity and presentation.
Prepared meals from scratch using authentic, popular recipes that brought patrons in to the restaurant again and again.
Verified compliance in preparation of menu items and customer special request.
Planned promotional menu additions based on seasonal pricing and product availability.
SOUS CHEF
01/2017 – 02/2018 ROCOTO PERUVIAN RESTAURANT
West Valley City-Utah
Manage all aspect FOH restaurant operations
Execute all paperwork associate with manager position
Responsible for ordering, stocking and managing inventory
Fill in the Executive Chef in planning
Prepared meals from scratch using authentic, popular recipes that brought patrons in to the restaurant again and again.
EDUCATION
High school MARIO BENEDETTI- Montevideo-Uruguay
Graduated 2005
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