Alex Astudillo
Seattle,WA
Summary
Dynamic culinary professional with extensive experience at Aegis Living, excelling in project scheduling and cross-functional team leadership. Proven track record of enhancing customer satisfaction through innovative menu development and effective cost control. Adept at mentoring staff, fostering collaboration, and implementing best practices to drive operational excellence.
Dynamic individual with hands-on experience in fast pace kitchen environments and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level PM Chef position. Ready to help team achieve company goals.
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Overview
25
25
years of professional experience
Work History
PM Chef
Aegis Living
04.2024 - Current
- 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.
- Efficiently managed multiple concurrent projects while maintaining a strong focus on quality control and client satisfaction.
- Mentored junior team members, fostering a positive work environment and promoting professional growth opportunities.
- Oversaw successful completion of projects within allocated budgets, ensuring financial efficiency.
- Spearheaded customer feedback initiative that led to critical product improvements.
Banquet Cook/Fine Dining Cook
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.
- Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
- Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
- Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
- Supported catering events by assisting with menu planning, ingredient sourcing, and preparation of specialty dishes.
Executive Chef
The Kenney Senior Ling
12.2021 - 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.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
Working Sous Chef
RCCL, Princess Cruises, and Holland America Line
09.1987 - 03.2000
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Education
Associate of Applied Business - Associate in Business Administration
San Juan De Letran
Manila, Phillippines10-1980
Associate of Arts - Culinary Cooking Skills Course
TESDA- Technical Education And Skill Development
Manila Phillipines06-1979
High School Diploma -
Judge Juan Luna High School
Quezon City, Philippines03-1977
Skills
- Training and mentoring
- Project scheduling
- Scope management
- Software development life cycle
- Cost control
- Cross-functional team leadership
- Planning and scheduling
- Team collaboration
- Project planning and development
- Task prioritization
- Advanced problem solving
- Client relations
- Budgeting and forecasting
Accomplishments
Chef of the Year- El Dorado West Senior Living
Employee Of the Month - Merrill Garden Senior Living
Champion Chef Manager In Gulf Mexico - GECO Offshore Co.
Best Safety Observation Card Champion - Hallin Offshore Co.
Achievement Certificate in Sanitation Program - Premiere Cruise Line
Achievement Certificate in Sanitation program - Princess Cruise Lines
Achievement Certificate in Sanitation Program - Royal Caribbean Cruise Lines
Achievement Certificate in Sanitation Program - Holland American Cruise Lines
Employee of the Year - RCCL Royal Caribbean Cruise Lines
Timeline
PM Chef
Aegis Living
04.2024 - Current
Banquet Cook/Fine Dining Cook
Four Seasons Hotels and Resorts
12.2023 - 04.2024
Executive Chef
The Kenney Senior Ling
12.2021 - 08.2023
Working Sous Chef
RCCL, Princess Cruises, and Holland America Line
09.1987 - 03.2000
Associate of Applied Business - Associate in Business Administration
San Juan De Letran
Associate of Arts - Culinary Cooking Skills Course
TESDA- Technical Education And Skill Development
High School Diploma -
Judge Juan Luna High School
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