Alfonso Magadan
Escondido,CA
Summary
Dynamic Executive Chef with a proven track record at CAFE STOCKED, specializing in innovative menu development and exceptional food safety practices. Skilled in cost control and catering, I successfully expanded event bookings, enhancing customer satisfaction through tailored culinary experiences. A strong leader, I excel in training staff to achieve high standards under pressure.
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.
Overview
29
29
years of professional experience
Work History
Executive Chef
CAFE STOCKED
08.2014 - 10.2019
- 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.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Sous Chef
DONOVAN'S STEAK HOUSE
11.2008 - 07.2012
- 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.
Banquet Sous Chef
PALAMESA RESORT
05.2002 - 10.2008
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored equipment maintenance schedules proactively addressing any issues before they could negatively impact operations or guest experiences.
- Introduced innovative plating techniques that enhanced the visual appeal of dishes, elevating the overall dining experience for event guests.
Lead Entree Cook
Casa De Las Campanas
02.1991 - 06.2001
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- 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.
Education
GED -
MIRA COSTA COLLEGE
Los Angeles, CASkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Food prep planning
- Special events
- Catering and events
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef
CAFE STOCKED
08.2014 - 10.2019
Sous Chef
DONOVAN'S STEAK HOUSE
11.2008 - 07.2012
Banquet Sous Chef
PALAMESA RESORT
05.2002 - 10.2008
Lead Entree Cook
Casa De Las Campanas
02.1991 - 06.2001
GED -
MIRA COSTA COLLEGE
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