Alejandro Porben
Miami,FL
Summary
High-performing Chef offering 16 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
16
16
years of professional experience
2
2
Certification
2
2
Languages
Work History
Chef De Cuisine
Arkadia Grill/Fontainebleau
Miami Beach
01.2024 - Current
- Menu changes, Hiring, Proper training to staff, Daily order, Daily specials, REO events coordinator, Food cost 24.4%, Labor cost, SOP, P&L, Staff trainer
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
Executive Chef
Soho Pool House
Miami
10.2022 - 11.2023
- New menu, Opening new location, Hiring, Proper training to staff, Daily order, BEO events coordinator, Food cost, Labor cost, SOP, P&L
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing overall dining experience for patrons.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Sous Chef
Scarpetta Restaurant/Fountainbleau
Miami Beach
11.2021 - 10.2022
- Annual Sales Volume: $6 million, New menu, Reduce food cost from 37% to 27%, Proper training to staff, Daily order, BEO events coordinator
Consultant
La Rosa Restaurant
07.2021 - 11.2021
- Annual Sales Volume: $3.5 million, Hired in as a consultant focusing both on FOH and BOH, Costed out and rolled out to team a new menu with special pricing for airport and offices employees, increasing sales specially in the lunch time, Reduced Food Cost from 42% to 25%, Lowered waste by strict waste management, Trained on proper inventory execution and controls while implementing consistent FOH and BOH team training, Lowered labor cost from 26% to 16%, Focused team to ensure speed of service, food and beverage excellence delivered superior guest experience, Responsible for all aspects of the Restaurant, including inventory, P&L, ordering, HR duties and bar
Consultant
Little Hen
05.2021 - 07.2021
- Annual Sales Volume: $4.4 million, Hired in as a consultant focusing both on FOH and BOH, Trained, supervised managed FOH and BOH team members, Planned, coordinated, and executed multiple Fine Dining, buffet, and QSR events, Reduced Food Cost from 22% to 18%, Lowered waste by strict waste management
Executive Chef
Gastronomica group
05.2020 - 05.2021
- Annual Sales Volume: $6 Million, Developed, implemented sales and marketing strategies, maximized seating capacity 90 to 100, opened new level and outdoor seating plus night club after 11pm, Whole menu and concept changes, Recognized by Miami Post Magazine, New Herald, Miami New Times, Telemundo, A La Carte, Univista, Inside South Florida, Top Chef, Observer, Bite with Betsy, as one of the best Cuban Restaurant in the Miami area, Maintained outstanding customer service, catered to high-end clientele, including FL dignitaries, celebrities, politicians and sport celebrities
Sous Chef
Scarpetta Restaurant/Fountainbleau
11.2018 - 04.2020
Kitchen Manager
Pubbelly
12.2017 - 10.2018
- Opening, closing basically all the responsibility, food cost, scheduling, food quality, strong kitchen hygiene, problem resolved, inventory, menu and special planning
Line Cook
Zuma Restaurant
11.2017 - 12.2017
Junior Sous Chef
Tamarina Italian Restaurant
02.2015 - 05.2017
Sous Chef
Moyé
11.2014 - 02.2015
Sous Chef
Varadero
11.2012 - 08.2014
Sous Chef
Casa del chef
10.2011 - 11.2012
Education
Associate in Culinary -
Culinary Le Cordon Bleu College
Miami, FL04.2017
Associate's degree in Culinary Arts -
Culinary Cuban Association
Varadero, Mtz12.2012
Skills
- Profit & loss
- Team management
- Forecasting
- Labor cost analysis
- Human resources
- Event planning
- POS
- Menu Planning
- Hotel experience
- Conflict management
Certification
- ServSafe, 07/01/28
- Food Handler Certification, 07/01/28
Work Authorization
Authorized to work in the US for any employer
Personal Information
Relocation: Anywhere
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Chef De Cuisine
Arkadia Grill/Fontainebleau
01.2024 - Current
Executive Chef
Soho Pool House
10.2022 - 11.2023
Executive Sous Chef
Scarpetta Restaurant/Fountainbleau
11.2021 - 10.2022
Consultant
La Rosa Restaurant
07.2021 - 11.2021
Consultant
Little Hen
05.2021 - 07.2021
Executive Chef
Gastronomica group
05.2020 - 05.2021
Sous Chef
Scarpetta Restaurant/Fountainbleau
11.2018 - 04.2020
Kitchen Manager
Pubbelly
12.2017 - 10.2018
Line Cook
Zuma Restaurant
11.2017 - 12.2017
Junior Sous Chef
Tamarina Italian Restaurant
02.2015 - 05.2017
Sous Chef
Moyé
11.2014 - 02.2015
Sous Chef
Varadero
11.2012 - 08.2014
Sous Chef
Casa del chef
10.2011 - 11.2012
Associate's degree in Culinary Arts -
Culinary Cuban Association
Associate in Culinary -
Culinary Le Cordon Bleu College
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeLocation Preference
On-SiteRemoteHybridImportant To Me
Work-life balanceCareer advancementPaid time offTeam Building / Company RetreatsCompany CultureInterests
Sports, cigars, sommelier, kitchen design