Adrian Moreno
Summary
High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
Work History
Executive Sous Chef
OTO Development
2023.05 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Interacted with guests to obtain feedback on product quality and service levels.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Sous Chef
OTO Development
2022.04 - 2023.05
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Culinary Supervisor
Hyatt Regency Santa Clara
2017.05 - 2022.04
- Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
- Supported team to reach common goals.
- Anticipated guest's needs and responded to and acknowledged guests and resolved concerns.
- Followed company, safety, security policies and procedures.
- Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Supervised food presentation and plating to enhance visual appeal.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Monitored food inventory and supplies to prevent waste.
- Controlled food costs and managed inventory.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Set and oversaw weekly and special event menu plans.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
Line Cook
Faz Restaurants
2016.01 - 2017.03
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Line Cook
Bannigans
2014.03 - 2016.01
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Education
High School Diploma -
Santa Clara High School
Santa Clara, CA2010
Skills
- Ingredients Selection
- Customer Service
- Order Management
- BOH Operations
- Performance Assessments
- Food Plating and Presentation
- Safe Food Handling
- Hiring, Training, and Development
- Sanitation Guidelines
- Team Leadership
- Signature Dish Creation
- Vendor Relationship Management
- Restaurant Operations
- Forecasting and Planning
- Kitchen Staff Management
- Quality Assurance
- Payroll and Scheduling
- Inventory Management
- Menu Planning
- Food Stock and Supply Management
- Banquets and Catering
- Food Spoilage Prevention
- Fine Dining
- Plating and Garnishing
- Kitchen Equipment Operation and Maintenance
- Kitchen Operations Oversight
- Cost Control
- Menu Development
- Vendor Relations
Languages
Spanish
Native or Bilingual
Timeline
Executive Sous Chef
OTO Development
2023.05 - Current
Sous Chef
OTO Development
2022.04 - 2023.05
Culinary Supervisor
Hyatt Regency Santa Clara
2017.05 - 2022.04
Line Cook
Faz Restaurants
2016.01 - 2017.03
Line Cook
Bannigans
2014.03 - 2016.01
High School Diploma -
Santa Clara High School
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