Chef in Miami, Florida

Objective To obtain a position in the hospitality industry that maximizes my over 20 years work experience and 12 year managerial experience in a challenging, reputable, stable environment where I can achieve the company’s goals of exceptional service as well as my own career goals and personal growth. Experience 2014-Present Hyatt Coral Gables, FL Cook 4 Supervisor ▪ Supervise all the food production is properly served to the guests; receive deliveries and ensure accuracy; manage line cooks and their duties; talk to the guests an ensure they are satisfied. ▪ Properly monitor the cooking temperatures of all food as well as the inventory in the coolers. ▪ Communicate with the servers and managers about the daily specials and available menu. ▪ Ensure proper safety and sanitation of all kitchen facilities and equipment while preparing and cooking menus given by the Sous Chef and Executive Chef. 2012-201...​The Ritz Carlton​Coconut Grove, FL Cook and Server ▪ Successfully worked in a fast-paced demanding environment while maintaining attention to detail, speed, and accuracy. Ran omelette, grilling, and pasta/risotto stations cooking directly for guests. ▪ Worked with Micros POS system submitting orders, providing excellent customer service directly with guests, ensured restocking all service items. 2006-201...​S&R Gourmet Catering Co.​Miami, FL Catering Executive Chef ▪ Execute menus for small to large events including fundraising galas for Coral Gables Community Foundation, Honorary Dinner for Miami Children’s Hospital, Retirement Dinner for Dade County Public School Principal, Luncheon for Archdiocese Principals, and more. ▪ Train kitchen staff and adhere to Food Handler’s Guidelines of safety and sanitation at all times while developing and assuming management responsibilities such as supervising staff and servers. ▪ Produce consistent superb dishes in a timely and cost efficient manner, while constantly achieving customer satisfaction and expectations. 2000-201...​Weddings of Distinction, Inc.​Coral Gables, FL Catering Executive Chef ▪ Executed menus for elegant upscale weddings and events for over 300 guests, often 2 different events simultaneously. Kept inventory of products, placed orders, received deliveries and communicated constantly with suppliers. Monitored food production, cost, quality and consistency on a regular basis. ▪ Proved ability to solve problems efficiently while working under pressure. Used proper judgment during certain unexpected situations. ▪ Supervised the kitchen staff and servers through scheduling, training, coaching and evaluating. ▪ Presented all dishes and buffet stations creatively and exceptionally, always prioritizing client satisfaction. 2003-200...​The Ritz Carlton​South Beach, FL Garde Manger Cook I ▪ Planned, prepped, and set-up for spectacular buffet presentations and other displays according to specifications often for over 500 guests. ▪ Cleaned all equipment and work areas according to code regulations. ▪ Able to work in a fast-paced, intense, demanding environment while maintaining attention to detail, speed, and accuracy. 2000-200...​Aramark, Inc. at FIU main campus​Miami, FL Cook/Pastry Cook ▪ Executed the entire production of food items according to the Chef’s instructions for the cafeterias at FIU ▪ Opened kitchen daily, received and organized deliveries, took inventories, and supervised staff. 1997-199...​Big Potato​San Juan, Puerto Rico Self-Employed/Owner/Cook ▪ Created, prepared and cooked all menu items selling to over 150 persons per day at lunch time. ▪ Operated all aspects of business including purchasing and providing the utmost attention to my clients. 1996-199...​Ruth Chris Steakhouse​San Juan, Puerto Rico Appetizer Cook ▪ Timed all preparation of dishes to be ready and fulfilled orders promptly and accurately, including garnishing according to instructions. Cleaned all stations thoroughly.