ALFONSO CHAVEZ
WOODLAND PARK,NJ
Summary
OBJECTIVES & QUALIFICATIONS A challenging position as a Head Chef, Sous Chef where culinary specialties, skills and supervision experience will be utilized . Background with more than 20 years experience in cooking and preparing a variety of foods using the highest of standards for all events and banquet functions.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Chef
Seton Hall University
08.2023 - Current
- Maintained well-organized mise en place to keep work consistent
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored food production to verify quality and consistency.
- Maintained well-organized mise en place to keep work consistent.
CHEF
CORPORTE CHEF INC.
02.2015 - 03.2019
- Carried out day-day-day duties accurately and efficiently.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Served customers in a friendly, efficient manner following outlined steps of service.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
CHEF
VACAMAS SUMMER CAMP
02.2010 - 10.2014
- Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safet
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Sous Chef
SMOKE RISE CLUB
10.2005 - 07.2009
- Active participation assisting in all the positions.
- Responsible for preparing sauces,.
- Soups, butchering, roasting and training staff.
- Making new menus, specials and working.
- With high volume of food.
- Implemented knowledge of food safety standards and state.
- Regulations.
- Very productive in different Events such as banquet and catering.
Chef Manager
ACORN FOOD SERVICES
04.2005 - 10.2005
- Supervised and instructed kitchen staff members (deli, grill and dishwashers) in the use of all the equipment and hygiene procedures, giving help and guidance where appropriate.
- Assigned duties and responsibilities and work stations to the staff in accordance with the work requirements.
- Keeping good food cost and control in order to build more business and have a satisfied client.
Chef
THE AFTON RESTAURANT
07.1998 - 03.2003
- Working two years as a Sous Chef and three years as a Head Chef with proven ability to work supervising the restaurant staff and its operations.
- Evaluated food products to ensure the quality standards are consistently attained.
- Ensured that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Minimized food cost, exercised portion control over all items and assisted in establishing menu selling prices.
CHEF
CHELSEA SENIOR LIVING
04.1998 - 08.1999
- Maintained food on cost or below the budget.
- Performed Inventory analysis and maintenance.
- Implemented the Team Building Concept into getting the job done properly and in the expected
- Supervised two cooks and two dishwashers directly.
- Menu planning of breakfast, lunch and dinner for senior residents.
- Always made sure to achieve the quality standards and exceed resident's expectations.
- Budget, Concept, cost control, Focus, food safety, Inventory, Team Building, Director, meetings, personnel, quality, safety, selling, supervising.
Sous Chef
MEADOWLANDS SHERATON HOTEL
09.1995 - 07.1997
- Active participation filling different positions in the kitchen as a sauté, broiler and.
- The pantry stations.
- Responsible for the confections of varieties and of soups and sauces.
- Assisted banquet staff with all of the development of international menus.
Education
High School Diploma -
John F Kennedy High School
Totowa, New Jersey06.1980
Skills
- Planning and Coordinate
- Food Preparing, Plating and Presentation
- Special Events and Cat
- Food safety and sanitation
- Knife Skills
- Food quality
- Food Production Timing
Certification
SERVSAFE
Languages
English
Professional Working
Spanish
Full Professional
Timeline
Chef
Seton Hall University
08.2023 - Current
CHEF
CORPORTE CHEF INC.
02.2015 - 03.2019
CHEF
VACAMAS SUMMER CAMP
02.2010 - 10.2014
Sous Chef
SMOKE RISE CLUB
10.2005 - 07.2009
Chef Manager
ACORN FOOD SERVICES
04.2005 - 10.2005
Chef
THE AFTON RESTAURANT
07.1998 - 03.2003
CHEF
CHELSEA SENIOR LIVING
04.1998 - 08.1999
Sous Chef
MEADOWLANDS SHERATON HOTEL
09.1995 - 07.1997
High School Diploma -
John F Kennedy High School