Executive Chef Kitchen Staff
Resume:
eduardo
ayala
professional summary
Dedicated Executive Chef with proven aptitude in kitchen management, menu development, and workflow coordination. Applies knowledge of culinary trends to deliver unique menu items. Assertive and decisive professional with two decades of culinary excellence.
experience
Cathedral Village/Presbyterian Senior Living Philadelphia, PA
December 2023 - Current
Executive Chef
Collected and incorporated customer feedback to improve strategic kitchen planning.
Conducted regular performance evaluations of kitchen staff members, providing feedback for improvement.
Created enticing daily specials that showcased unique ingredients or techniques.
Purchased ingredients and supplies to maintain adequate stock for peak periods.
Managed kitchen staff schedules, ensuring adequate coverage during peak service hours.
Sheraton Wilmington South Philadelphia, PA
June 2019 - September 2023
Executive Chef
Oversee the entire operation, including the Banquet and Steward departments
Collaborated with suppliers to source high-quality ingredients at competitive prices.
Conducted regular performance evaluations of kitchen staff members, providing feedback for improvement.
Responsible for payroll, hiring/training/coaching, and scheduling of 13 employees
Birchstreet Procurement for Ordering, Invoices & Inventory
Assistant to the BEO meetings
Eco-sure standards for the kitchen
Sheraton Hotels & Resorts/Marriott International Wilmington, DE
April 2018 - June 2019
Executive Chef
Managed kitchen staff schedules, ensuring adequate coverage during peak service hours.
Managed employees’ schedules to guarantee optimal coverage based on service demand.
Implemented cost-control measures while maintaining high standards for ingredient quality.
Garde Manger Chef for the property, ice sculptures, and fruit carvings designs
Work directly with potential clients with wedding tastings and banquet high-end events
Chestnut Hill Hospital Philadelphia, PA
February 2015 - May 2016
Executive Sous Chef/Garde Mange Chef
Responsible for the whole operation in the hospital
Created an upscale patient line plate up of design, quality and diverse diet types
Led and guided staff to improve overall kitchen operations.
Oversaw all aspects of event catering, from menu planning to execution and service up to 300 guests
Design Menu for the Retail Department
Sodexo Education-University of the Sciences Philadelphia, PA
June 2013 - May 2015
Sous Chef
Trained new kitchen staff on techniques, preparation methods, and safety guidelines.
Managed inventory by ordering supplies and rotating stock to minimize waste.
Participated in menu planning meetings with the head chef for seasonal or special events offerings.
Responsible for all Catering and Banquet events
Personal Chef to President's dinner and functions
Fostered a positive work environment among team members through open communication and constructive feedback.
Aspira, Inc Philadelphia, PA
June 2011 - June 2013
Senior Chef de Partie
Supervise/mentor special education students enrolled in the food services curriculum
Manage sanitation processes, ensuring staff maintain strict protocols related to food and kitchen safety
Preparation/presentation of all varieties of foods for students, faculty, and special events
Toscana 52 Italian Restaurant Bensalem, PA
June 2007 - August 2011
Pastry Chef
Planned production of the Pastry Department by menu and special requirements and aligned with the budget
Coordinated and supervised activities of full-time and per-deem staff engaged in the preparation of desserts, pastries, confections, and frozen creations
Crafted from scratch, unique Italian and French desserts including Panna Cotta, Crème Brule, Zabaglione, Italian Rice Cheesecake, Tiramisu, Limóncello White Chocolate Mousse, Fruit Tarts, and Strawberry Shortcake
Courtyard by Marriott Isla Verde, Puerto Rico
July 2005 - July 2007
Sous Chef, Main Kitchen
Responsible for banquet activity for a hotel with a capacity of 200 guests; daily operations of Creole Buffet
Managed three on-site restaurants and 14 staff; ensured corporate standards were achieved in all areas
Wyndham Grand Rio Mar Rio Grande, Puerto Rico
February 2001 - July 2005
Sous Chef
Performed at live cooking station for 100-500 guests, ordering exotic menu items including Carven, Sauvignon, pasta, seafood, vegetarian plates, and fine desserts
Designed and produced ice carvings for weekend brunch, daily buffet, panty, and Garde Manager
education
ServSafe Food Certification - Organic and Vegetarian Food
University of Puerto Rico, Puerto Rico
Jr. Sous Chef Certification - Culinary Arts
American Culinary Federation
Associate in Science (A.S.) - Culinary Arts & Pastry
Institute of Banking and Commerce, Hato Rey, Puerto Rico
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Philadelphia, PA
***************@*****.***
skills
Dependable
Result Driven
Adaptable
Collaborator
Innovative
Resilient
Proactive
Analytical
Detail Oriented
Empathetic and Supportive
Pastry & Baking
Food Cost Control
Budget & Forecast
Bilingual (English/Spanish/Italian)
awards & Associations
2005 Manager of the Quarter Wyndham Rio Mar
2013 Sodexo Corporate Article on Creativity
NICA-Ice Carving Association
Certified Garde Manager
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