Alexander De Leon
Bonita Springs,FL
Summary
I consider myself as an outgoing person, funny, but it takes me a while when I meet new people. I’m always interested in learning new things, and passionate with everything I do. I like to go above and beyon for both guest and the team.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Banquet Sous Chef
Hilton Marco Island Beach Resort and Spa
06.2022 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
General Manger / Kitchen Manager
HMSHost
07.2021 - 06.2022
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Motivated staff to perform at peak efficiency and quality.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Food and Beverage Manager/ Kitchen Manager
Holiday Inn Amarillo West Medical Center
12.2020 - 06.2021
- Managed staff and directed hiring program.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Oversaw selection, ordering and inventory controls of food, wine, beer and alcohol program.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Checked and tested foods to verify quality and temperature.
Jr. Sous Chef
Hilton Orlando
02.2020 - 12.2020
- Ordered new ingredients and supplies to meet expected needs.
- Successfully completed kitchen product inventory as assigned.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
Kitchen Supervisor
Hilton Orlando
05.2018 - 01.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored food preparation, production, and plating for quality control.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Supervised food presentation and plating to enhance visual appeal.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Banquet Cook
Hilton Orlando
05.2017 - 04.2018
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Learned menu items produced by assigned station to achieve proper quantities.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Cook I
Cabana Bay Beach Resort
02.2016 - 05.2017
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Cook I
Be Our Guest - Magic Kingdom
07.2015 - 02.2016
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Cook I
Coral Reef Restaurant Epcot
06.2014 - 06.2015
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Cook I
Chef Mickey's Restaurant Disney Contemporary Resor
08.2013 - 06.2014
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Cook II
Chef Mickey's Restaurant Disney Contemporary Resor
04.2013 - 08.2013
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Chef Staff
Trinity Event Staffing
10.2012 - 04.2013
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
Education
Certificate - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Dallas
Dallas, TX06.2013
High School Diploma -
Tulia High School
Tulia, TX05.2007
Skills
- Equipment usage
- Kitchen leadership
- Kitchen Operations
- Safe handling
- Employee Scheduling
- Food Safety
- Staff Training
- Kitchen Organization
- Special diets
- Cooking techniques
- Knife Skills
- Safety Management
- Ordering and Requisitions
- Safe Food Handling
- Recipes and menu planning
Certification
- Certified Professional Food Manager
Languages
Spanish
Professional Working
Timeline
Banquet Sous Chef
Hilton Marco Island Beach Resort and Spa
06.2022 - Current
General Manger / Kitchen Manager
HMSHost
07.2021 - 06.2022
Food and Beverage Manager/ Kitchen Manager
Holiday Inn Amarillo West Medical Center
12.2020 - 06.2021
Jr. Sous Chef
Hilton Orlando
02.2020 - 12.2020
Kitchen Supervisor
Hilton Orlando
05.2018 - 01.2020
Banquet Cook
Hilton Orlando
05.2017 - 04.2018
Cook I
Cabana Bay Beach Resort
02.2016 - 05.2017
Cook I
Be Our Guest - Magic Kingdom
07.2015 - 02.2016
Cook I
Coral Reef Restaurant Epcot
06.2014 - 06.2015
Cook I
Chef Mickey's Restaurant Disney Contemporary Resor
08.2013 - 06.2014
Cook II
Chef Mickey's Restaurant Disney Contemporary Resor
04.2013 - 08.2013
Chef Staff
Trinity Event Staffing
10.2012 - 04.2013
Certificate - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Dallas
High School Diploma -
Tulia High School
- Certified Professional Food Manager
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