Adiel Fuentes Jr.
San Antonio,TX
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 21-year background in high-end restaurant industry.
Overview
12
12
years of professional experience
Work History
Sous Chef
Silo Elevated Cuisine
03.2020 - Current
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented proper cleaning procedures, ensuring safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with staff members to create meals for large banquets.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Acted as head chef when required to maintain continuity of service and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Lead Broiler/Catering Chef
Bob's Steak And Chop Hose
04.2013 - 03.2020
- Measured and mixed ingredients according to precise recipes for best results.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Trained and supervised cooking staff to expertly meet daily needs.
- Improved broiler productivity by implementing efficient feeding strategies and monitoring growth rates.
- Identified inefficiencies leading to improved productivity.
- Managed daily operations for successful broiler production, including feed management, temperature control, and ventilation adjustments.
- Contributed to cost savings through effective resource management, reducing waste in feed usage and energy consumption.
- Suggested actionable improvements to streamline training procedures.
- Planned menus for different events, seasons and customer requests.
Sous Chef
Perry's Steakhouse
11.2011 - 04.2013
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented proper cleaning procedures, ensuring safe and sanitary kitchen workspace compliant with health department regulations.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Played key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Education
Associate of Arts - Culinary Arts
Del Mar College
Corpus Christi, TXSkills
- Hiring, Training, and Development
- Resource Management
- Supply Management
- Sanitation Guidelines
- Butchery skills
- Detail Oriented
- Portion and cost control
- Ingredient Knowledge
Languages
Spanish
Full Professional
References
Derek Lomax 210-254-4644, Executive Chef at Bob’s Steak and Chop House
William “Goro” Pitchford 210-241-6316, Owner/Chef at Godai Sushi
Timeline
Sous Chef
Silo Elevated Cuisine
03.2020 - Current
Lead Broiler/Catering Chef
Bob's Steak And Chop Hose
04.2013 - 03.2020
Sous Chef
Perry's Steakhouse
11.2011 - 04.2013
Associate of Arts - Culinary Arts
Del Mar College
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