Kitchen Helper Executive Chef

Abdiel Quintero

*********@*****.*** • 312-***-****

LinkedIn • Orlando, FL 32825

Divisional Director of Culinary Services

Experienced Divisional Director of Culinary Services with over 18 years of management in multi-unit food operations and 30 years in food and hospitality industry. Strategic leader; skilled in menu development, food safety/sanitation, and vendor management.

Proven track record of developing and implementing successful food service strategies, managing multi-million-dollar budgets, and leading teams of chefs and kitchen staff. Demonstrated success in increasing profitability through effective cost management and menu development. Adept at building and maintaining relationships with clients, stakeholders, and internal teams. Credible record of creating and implementing innovative culinary concepts to meet and exceed customer expectations and trends. Documented history in creating and executing training programs to develop culinary talent and improve overall team performance. Proficient in using technology and data analytics to inform decision-making and improve operational efficiency. Strong communicator and collaborator with passion for delivering exceptional culinary experiences.

Areas of Expertise

Culinary Strategy Implementation

Multi-unit Operations Management

Budget Administration

Menu Development & Engineering

Food Safety & Sanitation Compliance

Customer Service & Satisfaction

Client & Stakeholder Relationships

Team Leadership & Development

Cross-functional Collaboration

Vendor Negotiations

Talent Development & Training

Quality Assurance & Control

Trend Analysis & Innovation

Technology & Data Analytics

Operational Excellence

Career Experience

Enlivant Senior Living, Chicago, IL 2019 – Present

Divisional Director of Dining – South Division

Manage and optimize dining and nutrition field operations across 92 communities with $8M in annual budget from last three years. Empower on-site teams with latest tools, training, and pride through creation of detailed and accessible training programs, coupled with focus on chef recognition. Lead on-the-ground crisis management task forces to protect and serve seniors during natural disasters, while highlighting keen ability to manage complex situations under high-pressure environments.

Key Accomplishments:

Elevated overall dining experience through multi-year effort, including development and implementation of service standards, standardized plate presentation, and improved processes for seamless execution by on-site teams.

Enhanced community teams' productivity and created innovative tools/processes to streamline weekly food budget maintenance, expense tracking, menu planning, and development of pre-order menu system.

Ascertained compliance with HACCP (Food Safety) program to maintain optimal level of food safety and quality standards.

Achieved significant reduction in order guide to under 400 SKUs by collaborating closely with cross-functional teams.

Holiday Retirement Corporation, Winter Park, FL 2006 – 2019

Regional Dining Director

Directed and led dining and hospitality programs in 36 communities throughout Southeast region to drive optimal results and exceed performance targets. Established culture of service and empowered community teams to deliver superior service and abide by all company processes and policies. Played active role in hiring community executive chefs as well as ensuring functional excellence and a high level of service quality. Served as trusted business partner and leader for district and regional teams to offer strategic insights and guidance. Completed all required reports and logs by conducting culinary and sanitation evaluations regularly with timely follow-up.

Key Accomplishments:

Organized several events, including Holiday Iron Chef, Sharp Chef, Florida BBQ Challenge for HRC, Grand Opening, and Chili Cook-Off by highlighting creative approach to promoting organization and enhancing dining experience for guests.

Implemented and monitored culinary strategies to enhance organizational profitability, drive financial goals, and make sound business decisions based on metrics, data, and customer insights.

Inspired and motivated community teams by offering comprehensive training and coaching to ensure successful implementation of Holiday's dining vision.

Provided expert guidance in developing business plans, including 30/60-day measurable action plans in coordination with Community General Managers.

Incorporated and communicated key performance indicators to affirm business success and optimal financial performance.

Additional Experience

Executive Chef, The Tremont (Holiday Retirement), Oviedo, Fl

Executive Chef, Lake Ridge Village (Holiday Retirement), Eustis, FL

Executive Chef Owner, International Catering, Casselberry, FL

Assisting Kitchen Manager, Buca Di Beppo, Orlando, Fl

Executive Chef, Casa De Mañana La Jolla, CA

Sous Chef, Mc P’s Irish Pub & Grill, Coronado, CA

Lead Cook, Hometown Buffet Chula Vista, CA

MS 3, US Navy, San Diego, CA

Kitchen Helper Line Cook, Cain’s Restaurant Palo Seco, PR

Education

Continued Culinary Education

Culinary Institute of America, High Park, NY

Culinary & Pastry Arts and Food & Beverage Management Degree

Century Business College, San Diego, CA

Certifications

Educational Institute of American Hotel & Motel Association Certificate

Serv Safe Certification and Proctor (HACCP)

Awards & Accolades

Regional Dining Director of the Year, 2012

Regional Dining Director of the Year, 2017

Employee of the Month, 1998

Employee of the Year, 1998

Employee of the Month, 1997

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