Summary
Overview
Work History
Education
Skills
Certification
Health and Sanitation Certified/ Certified Food Handler
Timeline
Generic
Alex Astudillo

Alex Astudillo

Seattle,WA

Summary

Dynamic Executive Chef with a proven track record at The Kenneys, adept at training and mentoring teams while managing project scheduling and scope. Achieved increased customer satisfaction through innovative menu development and effective cost management, showcasing strong culinary skills and a commitment to excellence in food quality and safety.

Knowledgeable Desired Position with proven track record in coordinating complex projects and driving them to successful completion. Adept at managing cross-functional teams and optimizing processes to enhance productivity. Demonstrated expertise in strategic planning and resource allocation.

Experienced with project management methodologies and leading cross-functional teams. Utilizes effective communication and strategic planning to drive project success. Track record of delivering projects on time and within budget through strong organizational and problem-solving skills.

Skilled project manager with track record of driving successful project outcomes through strategic planning, resource management, and stakeholder engagement. Adept at fostering collaborative environments, ensuring seamless coordination among cross-functional teams, and adapting to evolving project requirements. Known for strong organizational skills, effective communication, and unwavering focus on achieving high-impact results.

Professional project management expert with background in leading diverse teams and delivering high-impact projects. Known for fostering collaboration and achieving results through agile methodologies and effective communication. Reliable and adaptable, bringing strong organizational and problem-solving skills to every project.

Overview

2025
2025
years of professional experience
1
1
Certification

Work History

PM Chef

Aiegis
  • Managed cross-functional teams for successful project completion within budget and timeline constraints.
  • Championed best practices in project management across the organization, leading to increased consistency and improved overall performance.
  • Conducted detailed project reviews to identify areas for improvement and implement necessary changes for future success.
  • Skillfully negotiated contracts with suppliers/vendors resulting in cost savings without compromising quality or service levels.
  • Facilitated post-project reviews and lessons learned sessions, fostering a culture of continuous improvement and proactive problemsolving.

Chef Manager

Hallin Offshore Oil Company
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
  • Established positive relationships with local suppliers to secure fresh produce and support the community economy.
  • Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
  • Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.

Banquet Cook/ AM Cook Hotel Fine Dining

Four Seasons Hotels and Resorts
12.2023 - 04.2024
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Ordered food and supplies used to prepare meals for Number people.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • 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.
  • Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
  • Supported catering events by assisting with menu planning, ingredient sourcing, and preparation of specialty dishes.
  • Increased efficiency by creating detailed prep lists for each event to ensure that tasks were completed on schedule without compromising quality.

Executive Chef

The Kenneys
09.2021 - 08.2023
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

Working Sous Chef

International Cruise Line
02.1987 - 03.2000
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Education

Practical Skills Culinary Education

Technical Education Skills Development Authority
Philippines
10.1995

Skills

  • Training and mentoring
  • Project scheduling
  • Scope management
  • Software development life cycle
  • Project estimation

Certification

Meal Management- Certificate

Galley and Provisions Management Course

Food Hygiene and Sanitation with Hazard Analysis Critical Control Points (HACCP)

CPR, AED, and Basic First Aid Training courses

U.S. Public Health And Sanitation Certification

Health and Sanitation Certified/ Certified Food Handler

Health and Sanitation Certified

Certified Food Handler

Timeline

Banquet Cook/ AM Cook Hotel Fine Dining

Four Seasons Hotels and Resorts
12.2023 - 04.2024

Executive Chef

The Kenneys
09.2021 - 08.2023

Working Sous Chef

International Cruise Line
02.1987 - 03.2000

PM Chef

Aiegis

Chef Manager

Hallin Offshore Oil Company

Practical Skills Culinary Education

Technical Education Skills Development Authority

Similar Profiles

CREATE PROFILE