Marco Alvarado
Stockton,CA
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating a safe and pleasant work environment for staff.
Overview
16
16
years of professional experience
Work History
Executive Chef
Bon Appetit Management Company
07.2008 - Current
- Proven ability to develop and implement creative solutions to complex problems.
- Developed kitchen staff through training, disciplinary action, performance reviews.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Implemented special events promotions such as theme nights or cooking demonstrations.
- Introduced new culinary techniques, trends, elevating dining experience.
- Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within organization.
- Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
- Skilled at working independently and collaboratively in a team environment.
- Gained strong leadership skills by managing projects from start to finish.
- Open new accounts and concepts in West region district Bon Appetit.
- Worked in different Bon Appetit accounts through out the years, such as USF, UOP.
- Support opening teams and audit accounts such as Disney studios, ABC
Executive Chef
Bacchus Food And Spirits
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Oversaw business operations, inventory control, and customer service for restaurant.
Chef Assistant
Azie & Lulu
- Trained new staff on food preparation and safety procedures.
- Supported senior chefs with creative meal planning and recipe development.
- Maintained composure and work quality while under stress.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Education
Associate of Arts - Restaurant And Culinary Management
California Culinary Academy "Le Cordon Bleu"
San Francisco, CA10.2005
Skills
- ServSafe Certification
- Culinary Trends
- Strong Work Ethic
- Inventory Management
- Recruitment and Onboarding
- Forecasting and planning
- Staff Management
- Operational Oversight
- Customer Service
- Operations Management
Accomplishments
- Chef of year west region 2011
- Chef of the year Compass group USA 2018
Timeline
Executive Chef
Bon Appetit Management Company
07.2008 - Current
Executive Chef
Bacchus Food And Spirits
Chef Assistant
Azie & Lulu
Associate of Arts - Restaurant And Culinary Management
California Culinary Academy "Le Cordon Bleu"
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