Alex Melendez
Houston,TX
Summary
Chef Alex Melendez has plenty of experience planning and managing Banquet Kitchens, social events, and taking care of upscale clientele of renowned hotels and resorts. A life-long learner, he has primarily grown from the hotel industry. A natural-born leader with a prominent charismatic personality that makes him the perfect executive chef for he can easily establish rapport with his diverse staff. His biggest passion is being able to satisfy customers through exotic dishes and remarkable service. If you are looking for an experienced, bilingual leader and reliable candidate, Chef Melendez is the one.
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
16
16
years of professional experience
Work History
Executive Chef
Thompson Houston
08.2023 - 01.2026
- Developed innovative menu concepts to enhance dining experiences and meet diverse customer preferences.
- Led kitchen operations, ensuring high standards of food quality and safety compliance.
- Streamlined inventory management processes, reducing waste and optimizing cost efficiency.
- Mentored culinary staff, fostering skill development and promoting teamwork in fast-paced environments.
- Collaborated with suppliers to source high-quality ingredients while maintaining budget constraints.
- Implemented seasonal menu changes based on customer feedback and market trends, driving repeat business.
- Oversaw daily kitchen activities, ensuring timely meal preparation and exceptional service delivery.
- Conducted regular performance evaluations, establishing clear goals for culinary team members' professional growth.
- 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.
- 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.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- 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.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
Executive Banquet Chef
JW Marriott Nashville
10.2022 - 07.2023
- Designs and oversees all banquet meals: menu design, purchasing, budgeting, pricing, tracking and ordering
- Selects courses, orders ingredients, and prepares meals
- Manages the Banquet Kitchen & Staff Dining Kitchen team to include efficient staffing, employee development and training, performance management, and policy enforcement
- Plans buffets, plated meals, and action stations from inception to completion; teaches cooking classes, offers demonstrations, and coordinates off-site events
- Extensive background in customer-oriented service operations and cost control
Banquet Sous Chef
JW Marriott Nashville
03.2022 - 10.2022
- Supervised, planned, and executed the daily banquet operations
- Assisted in controlling quality and productivity levels
- Effectively communicated with the culinary team to ensure production was efficient and timely
- Developed strategies for increasing sales and profitability within management scope
- Prepared the weekly kitchen work prep list and schedules
Banquet Chef
Kona Kai Resort & Spa
06.2021 - 03.2022
- Developed the banquet menu and oversaw the food preparation for all banquet and catering events, based on customer demand and/or season
- Supervised, planned, and executed the daily banquet operations
- Reviewed, adjusted, and completed inventory with the Executive Banquet Chef and Sous Chef
- Ensured there was adequate supplies and products on hand
- Followed HACCP standards and ensured the logs were accurately completed, and enforced proper sanitation practices
- Directed kitchen operations including banquet functions, employee cafeteria and utility/dishwashing department
- Supervised all junior kitchen staff
- At this California-contemporary hotel at one end of Shelter Island geared towards adults looking for relaxation and self-care.
Sous Chef
Marriott Bayview
07.2019 - 06.2021
- Ordered the ingredients for the restaurant
- Kept all the cooks on task and taught them new menu items and techniques
- Created and maintained sanitation principles for food preparation, service and storage
- Followed HACCP standards and ensured that HACCP logs were filled out accurately
- Supported the culinary department in ensuring compliance with health and sanitation requirements, Health Department regulations, and Department of Labor regulations
- This beach and family-oriented location is very well-known for their restaurants' offerings of coastal California flavors.
Chef de Partie
Westin Gaslamp Quarter (Marriott International)
07.2017 - 07.2019
- Kept a portion of line cooks or station chefs on time and organized during production
- Ensured that junior chefs and trainees received the right training and optimum guidance
- Helped execute stylings of wholesome food that brought delight and awe to the eyes and palates of the many types of guests hosted by this hotel
- Confirmed adherence to all relevant health, safety, and hygiene standards
Lead Banquet Cook
Sheraton Puerto Rico Hotel & Casino Convention Center (Marriott International)
05.2010 - 07.2017
- Prepared massive quantities of food following standardized recipes within required production schedule and sanitation standards
- Communicated with internal departments and attended meetings on a regular basis
- Interpreted and ensured compliance of Undine policies, procedures, and guidelines as well as applicable government, regulatory and/or accrediting agency standards and codes
- Performed cooking, carving and/or other buffet station duties as required
Education
CULINARY ARTS SPECIALIST -
Escuela Hotelera de San Juan
Puerto Rico01.2010
BACHELOR OF ARTS - Secondary Education, English
University of Puerto Rico
01.1991
Skills
- Menu design
- Purchasing
- Budgeting
- Pricing
- Tracking
- Ordering
- Meal preparation
- Staff management
- Employee development
- Training
- Performance management
- Policy enforcement
- Event planning
- Cooking classes
- Demonstrations
- Off-site event coordination
- Customer service
- Cost control
- Quality control
- Productivity management
- Sales strategy development
- Inventory management
- HACCP standards
- Sanitation practices
- Kitchen operations management
- Supervision of kitchen staff
- Food safety
- Menu planning
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Coaching and mentoring
- Staff training
- Creative thinking
- Food pairing
- Banquets and catering
- Staff scheduling
- Dietary restrictions
- Food presentation
- Food plating and presentation
- Attention to detail
- Recruitment and onboarding
- Recipes and menu planning
- Forecasting and planning
- Sanitation standards
- Restaurant operations
- Purchasing management
- BOH operations
- Equipment maintenance
- Vendor relations
- Sanitation guidelines
- Kitchen equipment operation and maintenance
- Staffing
- Decision-making
- Culinary techniques
- Budgeting and cost control
- Dish preparation
- Vendor relationships
- Food production
- Kitchen equipment operation
- Team Training
- Portion and cost control
Personal Information
Title: Executive Chef
Custom
- Manager of the First Quarter, JW Marriott Nashville, 2023-05-01
- Manager of the Year, Kona Kai Restaurant, 2021-01-01
- Stellar Performance of the Month, Sheraton Puerto Rico Hotel & Convention Center, 2014-05-01
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef
Thompson Houston
08.2023 - 01.2026
Executive Banquet Chef
JW Marriott Nashville
10.2022 - 07.2023
Banquet Sous Chef
JW Marriott Nashville
03.2022 - 10.2022
Banquet Chef
Kona Kai Resort & Spa
06.2021 - 03.2022
Sous Chef
Marriott Bayview
07.2019 - 06.2021
Chef de Partie
Westin Gaslamp Quarter (Marriott International)
07.2017 - 07.2019
Lead Banquet Cook
Sheraton Puerto Rico Hotel & Casino Convention Center (Marriott International)
05.2010 - 07.2017
BACHELOR OF ARTS - Secondary Education, English
University of Puerto Rico
CULINARY ARTS SPECIALIST -
Escuela Hotelera de San Juan