Sous Chef & Culinary Supervisor

Summary of Qualifications

** ***** ****** ******** ********** A unique blend of cooking experiences including traditional, banquet & specialty cooking projects Strong supervisory skills, create seasonal menus, purchasing, inventory, forecasting & creating budgets Planning and training in all facets of kitchen operations Strong work ethic, effective communication skills, facilitate mentorship program. Consistently meet budgetary guidelines Effective working collaboration with Locals 2, 19 and 39

Team leader who successfully communicates and collaborates with other team members and departments.

Work comfortable in a team environment as well as independently.

Fluent in Spanish - English

Profesional Highlights

Strong cooking experience and expertise form on the job and Culinary Academy training.

A unique mix of cooking experince including tradictional, banquet and speciality cooking projects.

Proven supervisory skills, menu planning, purshasing, inventory, special events

Planning and training in all facets of kitchen operation.

Strong work ethies, effective communications skills, coordinate strong training program and working a budget.

Proficiency areas

Fine food preparation

Menu development

Staffing/customer relation

Facility operation

Skills

Solid line cooks of all stations

Trainer of cooks

Handles stress and hig pressure

Demonstrated leadership

Motivator of all staff

Professional Experience

Atria Senior Living

Sous Chef, September, 2023 – November, 2025

Assist the outlets Directors white programs

Create new banquets menus

Oversee cooks and stewards

Assist the purchasing department with food cost

Coordinate daily specials from employee’s cafeteria

Provide training of cooks to improve food quality and presentation

Pandemic 2021-2023

Covid 19

Hyatt Place Hotels, San Jose, CA

Executive Chef, 2018-2020

General Responsabilities as Eci.e.

Scheduling

Inventory

Menu development

Lowered foot cost by 10 points throught aggressive prece shopping

Waste control

Directly involved in banquets including menu develoment

Wyndham Hotel, San Jose, CA

Executive Chef, 2016-2018

General Responsabilities

Maintanied standars implemented by Wyndham Corporate Office

Hilton San Jose and Hyatt Place Hotels, San Jose, CA

Executive Chef, 2008-2016

Coordinate all banquets functions

Assist the outlets Directors white programs

Create new banquets menus

Oversee cooks and stewards

Assist the purchasing department with food cost

Coordinate daily specials from employee’s cafeteria

Provide training of cooks to improve food quality and presentation

Order and maintain products of high quality

Change implements new vendors for better pricing

Make weekly schedules for employees

Participate in development and implementation of training for the staff

Responsible for inventory control

Holiday Inn / Hyatt San jose, San Jose CA

Executive Chef, 2000-2008

Coordinate all banquets functions

Assist the outlets Directors white programs

Create new banquets menus

Oversee cooks and stewards

Assist the purchasing department with food cost

Coordinate daily specials from employee’s cafeteria

Hire and participated in training staff

Provide training of cooks to improve food quality and presentation

Order and maintain products of high quality

Change implements new vendors for better pricing

Make weekly schedules for employees

Education and Language Skills

Culinary Art/Chef Training

San Francisco Community College

San Francias, CA

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