Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Aldo Santos

Staten Island,NY

Overview

17
17
years of professional experience
1
1
Certification

Work History

Chef De Partie

Union Square Hospitality Group
12.2024 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.

Freelance Chef

Various Clients
02.2024 - Current
  • Prepare and cook food items on grill, stove, and oven, cleaned equipment after every shift.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.

Banquet Chef

Health Care Service Group
10.2018 - 02.2024


  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Ordered food and supplies used to prepare meals for clients.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
  • Performed regular equipment maintenance checks, ensuring proper functionality and avoiding unexpected breakdowns during crucial moments of events.
  • Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
  • Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
  • Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
  • Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
  • Reduced food waste by implementing efficient portion control practices during plating processes.
  • Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
  • Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
  • Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
  • Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
  • Monitored food production to verify quality and consistency.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Coordinated with team members to prepare orders on time.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Assisted with menu development and planning.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Banquet Chef

LDV Hospitality
04.2012 - 10.2018
  • Analyzed banquet event orders, planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Ordered food and supplies used to prepare meals for events
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
  • Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
  • Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
  • Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
  • Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
  • Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
  • Performed regular equipment maintenance checks, ensuring proper functionality and avoiding unexpected breakdowns during crucial moments of events.
  • Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
  • Improved kitchen efficiency by streamlining the preparation process for large-scale events.
  • Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
  • Reduced food waste by implementing efficient portion control practices during plating processes.
  • Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
  • Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
  • Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
  • Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
  • Coordinated with team members to prepare orders on time.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Disciplined and dedicated to meeting high-quality standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Evaluated food products to verify freshness and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Assistant Manager

Qdoba Mexican Grill
12.2007 - 10.2012
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.

Education

Commercial Cooking Program Certificate - Culinary Arts

Career Academy of New York
Manhattan, NY
03.2009

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Kitchen management
  • Food presentation
  • Attention to detail
  • Effective communications
  • Kitchen operations
  • Team collaboration
  • Grilling techniques
  • Kitchen equipment operation and maintenance
  • Ingredient knowledge
  • Verbal and written communication
  • Recipes and menu planning
  • Hospitality service expertise
  • Food plating and presentation
  • Sanitation guidelines
  • Inventory management
  • Staff training
  • Menu development
  • Banquets and catering
  • Portion and cost control
  • Made-to-order meals
  • Cost control
  • Culinary expertise
  • Equipment maintenance
  • New hire training
  • Purchasing
  • Order delivery practices
  • Multitasking and organization
  • Culinary creativity
  • Kitchen equipment operations
  • Food preparation techniques

Certification

New York State Food Safety Manager Certification. Commercial Cooking Certificate

Languages

Spanish
Native or Bilingual

Timeline

Chef De Partie

Union Square Hospitality Group
12.2024 - Current

Freelance Chef

Various Clients
02.2024 - Current

Banquet Chef

Health Care Service Group
10.2018 - 02.2024

Banquet Chef

LDV Hospitality
04.2012 - 10.2018

Assistant Manager

Qdoba Mexican Grill
12.2007 - 10.2012

Commercial Cooking Program Certificate - Culinary Arts

Career Academy of New York

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Aldo Santos