alberto borjas
Colorado Springs,CO
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Passionate Culinary Manager adept at running an efficient and organized kitchen with commitment to nutritious and tasteful dishes. Adept at leadership and motivation with knowledge of sustainability practices and cost-effective vendors.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Regional Culinary Director
Atria Senior Living - Colorado
Vancouver, WA
11.2021 - Current
- Work with their respective National Culinary Director in planning and implementing culinary program rollouts
- Ensure that communities are maintaining and continuously improving the culinary and service standards to meet business needs and industry trends
- Use metrics and KPIs to identify potential issues and establish action plans to improve operational performance
- Support and prepare communities to pass Quality and Food Safety audits
- Work and assist Community Culinary Leaders in meeting financial targets and compliance standards
- Develop their teams, Culinary Leaders, and community culinary teams through ongoing and targeted training
- Support communities in their recruiting efforts
- Community emergency and crisis response either in person or through directing the regional team and communicating with operational leads
- Reviewed menus regularly to ensure they are up-to-date with current trends in cuisine.
- Motivate, inspire, train, and coach community team to implement the culinary team's and company's branded vision and exceed performance targets
- Create a culture of service by ensuring community teams understand their business, can deliver superior service, and abide by all company processes, policies, and procedures.
Executive Chef
Leisure Care - Denver, CO
Denver, CO
04.2017 - 11.2021
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels
- Acted as head chef when required to maintain continuity of service and quality
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Lead Line Cook
Erickson Living - Highlands Ranch, CO
07.2016 - 07.2019
- Started as a Line Cook and moved up to Lead Line Cook within five months
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Planned and directed high-volume food preparation in fast-paced environment
- Kept labor at or below 30% to support business profit targets
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Acted as an interim Sous Chef running two different restaurants in the last three months.
Sous Chef
Lansdowne Arms - Highlands Ranch, CO
11.2012 - 11.2017
- Started as a Line Cook and moved up to Sous Chef after one year of working there
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Maintained well-organized mise en place to keep work efficient and consistent
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Acted as head chef when required to maintain continuity of service and quality.
Kitchen Manager
Chipotle - Littleton, CO
02.2012 - 07.2014
- Started as a Prep Cook and moved up to Kitchen Manager within three months of working there
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Identified inefficiencies leading to improved productivity
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator
- Managed opening and closing shift kitchen tasks.
Education
High school diploma -
Skills
- Recipes and menu planning
- Commanding leadership style
- Budgeting and cost control
- Problem-Solving
- Stocking and replenishing
- Schedule management
- Plating
- Staff Development
- Managing Operations and Efficiency
- Menu development
- Performance improvement
- Supervising experience
- Dietary department experience
- Team management
- Leadership
- Culinary experience
- Inventory control
- Food service management
- Food management
- Restaurant experience
- Customer service
- Organizational Development
Certification
Driver's License, 06/01/15, 09/01/27
Timeline
Regional Culinary Director
Atria Senior Living - Colorado
11.2021 - Current
Executive Chef
Leisure Care - Denver, CO
04.2017 - 11.2021
Lead Line Cook
Erickson Living - Highlands Ranch, CO
07.2016 - 07.2019
Sous Chef
Lansdowne Arms - Highlands Ranch, CO
11.2012 - 11.2017
Kitchen Manager
Chipotle - Littleton, CO
02.2012 - 07.2014