Culinary Arts Executive Chef & Manager

Antonio Quinones

Manhattan, KS ***** +1-469-***-**** ***********@*****.***

Professional Summary

A dynamic and experienced culinary arts professional seeking the opportunity to use my skills in support of the

organization. Diverse experience in the industry and understanding of the fast paced kitchen environment make me an

ideal candidate. Tech savvy, bilingual in English and Spanish, I work well independently and in a team.

Work Experience

Executive Chef/Kitchen Manager

Hilton Garden Inn Manhattan, KS

March 2025 to Present

Kitchen Supervisor

Hilton Garden Inn Hotel Manhattan, KS

February 2023 to Present

Executive Chef

Saz's Hospitality Group Milwaukee, WI

March 2024 to June 2024

Executive chef for Saz's at Western Lakes in Pewaukee, Wi

Executive Chef

Sodexo Salina, KS

September 2021 to June 2022

Sous Chef

Sodexo, Kansas State University

August 2017 to October 2021

• Met with chef to review mandates and relay orders to staff.

• Supervised work was completed in accordance to chef mandates.

• Assisted and trained staff to ensure company standards were met.

Cook/Consultant

Vernon’s Gastropub Dallas, TX

December 2013 to August 2016

• Cooking and prep responsibilities, including daily soups and weekly desserts.

• Assisted with kitchen orders through established food vendors and menu development.

• Trained and supervised new cooks.

Cook

Shuck & Jive Addison Dallas, TX

December 2014 to February 2015

• Provided coverage for extended leave of AM/PM cook.

• Prepped food, worked the line, cleaned and helped develop new daily menu items. Lead

KM, The Hub Sports Bar Addison, TX

June 2013 to November 2013

• Ran daily operations of the kitchen, including scheduling, ordering, cost control, training, prep, working the line and

menu de velopment.

• Assisted with the interview and hiring of new staff.

• Received delivery and stored items using the FIFO process.

• Assigned daily duties to cooks, bussers and dishwashers.

Cook

The Slow Bone BBQ Dallas, TX

February 2013 to June 2013

• Assisted with the development of recipes, food items and testing.

• Responsibilities included but not limited to cooking, prep, cleaning and running the smoker.

• Assisted with inventory, conversions of recipes and new menu items, such brisket puppies and corn bread pudding

with hone y glaze.

Lead Cook

Hilton Hotel Arlington, TX

April 2011 to November 2011

• Ensured proper service from the front line through quality control, training of line cooks and ensured proper sanitation.

Monitored line

Prepared hot food items for the line

Helped and prepped for banquets

Trained cooks on new recipes and procedures

Cook/Supervisor

Dr. Pepper Stars Arena Frisco, TX

December 2010 to February 2011

• Performed set up, cooking and supervision of concessions kitchen.

• Prepped and organized VIP and Suites for buffets or special activities.

• Responsible for weekly inventory of food and Bev.

Banquet Cook

Rosewood Crescent Hotel Dallas, TX

September 2009 to August 2010

• Planned, prepped, set up and provided quality service in all areas of banquet food production to include, but not limited

to me nu items, specials event, and displays.

• Performed all duties in accordance with standards and plating of buffet guide specifications.

• Maintained cleanliness and sanitation of works areas and equipment.

• Assisted with inventories as scheduled.

• Worked at off-premise functions. Asst. Operations Manager

The Hottest Dog Milwaukee, WI

August 2005 to August 2007

• Start-up team member of a fast food, franchise; travelled among four locations (San Antonio, Houston, TX., Caledonia,

MS. and Milwaukee, WI.).

• Trained new staff in back of the house procedures and food preparation process.

• Ordered food and supplies.

• Developed process for improving preparation of food items and trained staff.

• Utilized various Point of Sales Systems.

• Assisted with identifying restaurant locations and involved with leasing negotiations.

• Identified food vendors, made connections with beverage distributors and other suppliers of food and beverage services.

• Selected equipment used in kitchen and assisted in space planning.

• Obtained city permits as required for the restaurant.

• Trained staff in customer service and front of the house procedures and operations.

• Designed the menu board and framed menu.

• Designed point of purchase materials

Education

Culinary Arts (Associate of Arts)

The Art Institute of Dallas Dallas, TX

January 2008 to December 2010

Upper secondary education

Skills

POS Teaching Kitchen Experience Inventory Control Chef Hotel experience Windows

Team management Food Production Banquet Experience Restaurant experience Cash register

Presentation skills Supervising experience Forecasting Sales Kitchen management Shift

management Cooking Negotiation Catering Quality control Customer service Meat Cutting

Leadership Cash handling Hospitality Interviewing Culinary Experience Menu Planning Food

Preparation Food Safety

Certifications and Licenses

ServSafe

Additional Information

Authorized to work in the US for any employer

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