Adrian Hernandez
Westbury,NY
Summary
Dynamic Chef De Cuisine with a proven track record at Altamarea Group, excelling in staff training and inventory management. Recognized for enhancing kitchen workflows and maintaining high-quality standards. Skilled in problem-solving and fostering a positive team environment, driving operational success and customer satisfaction.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Sous Chef
Oxomoco
08.2024 - 07.2025
- Michelin rated fire wood kitchen open to eyesight.
- Collaborated with CDC to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Cuisine
Altamarea Group
08.2022 - Current
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Oversaw kitchen operations for pasta making, meats and fish, and dessert elaborations to establish continued quality of recipe execution.
- Created menus and designed corresponding recipes for Osteria Morini.
Stagiaire - Demi Chef Du Partie
Mirazur - Mauro Colagreco
08.2021 - 03.2022
- Rated with three stars by Michelin Guide, and Best restaurant in world by The50Best in 2019.
- My duties included to assist Chef Patissier with all elaborations for all 4 menus based on Leafs, Roots, Fruits or Flowers.
- Ordering and receiving products, and organizing all Pastry areas.
- Ensure all hygiene standard by Chef were kept and maintained
- Participant of Pop-up restaurant event in Cabo San Lucas, MX. To promote restaurant overseas and importance of being Plastic Free restaurant.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
Maggiano's
01.2015 - 05.2021
- Trained, coached and mentor staff to ensure smooth adoption of new program
- Implemented innovative programs to increase employee loyalty and reduce turnover
- Assigned daily tasks to employees and monitored activity and task completion
- Verified that prepared food met all standards for quality and quantity
- Built loyal clientele through friendly interactions and consistent appreciation
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Saved 1% of total sales in first year by implementing cost-saving initiatives that addressed long-standing problems.
Kitchen Prep/Line Cook
The Garden City Hotel
05.2018 - 01.2019
- Collaborated with team members to meet all food service needs for over 250 - 400 customers per day
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
Server
Gobolem
03.2012 - 08.2012
Education
BBA - Hospitality Management
New York Institute of Technology
Old Westbury, NY05.2019
Associate of Applied Science - Hospitality Management
Nassau Community College
One Education Dr, NY 115302016
Skills
- Exceptional interpersonal communication
- Staff training/development
- Employee scheduling
- Good with Numbers and math
- Restaurant operations
- Organized
- Conflict resolution
- Friendly and helpful
- Problem-solving
- Time management
- Positive and professional
- Inventory management
- Food and beverage pairing
Certification
- CPR certified
- NLP certified practitioner
- OSHA certification: Food Handling
- SafeServ certification: Food Handling
Timeline
Sous Chef
Oxomoco
08.2024 - 07.2025
Chef De Cuisine
Altamarea Group
08.2022 - Current
Stagiaire - Demi Chef Du Partie
Mirazur - Mauro Colagreco
08.2021 - 03.2022
Kitchen Prep/Line Cook
The Garden City Hotel
05.2018 - 01.2019
Sous Chef
Maggiano's
01.2015 - 05.2021
Server
Gobolem
03.2012 - 08.2012
Associate of Applied Science - Hospitality Management
Nassau Community College
BBA - Hospitality Management
New York Institute of Technology
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