Alvaro A Garcia Briseno
Summary
Experienced culinary professional with a strong track record in creating exceptional dining experiences and effectively managing high-volume kitchens. Demonstrates adeptness in developing innovative menus and ensuring seamless kitchen operations. Recognized for a collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results. Brings extensive experience in culinary arts, with a focus on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Proven ability to lead teams effectively and adapt to changing demands in high-pressure environments.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Executive Chef
Drury Lane
01.2022 - Current
- Inventory, seasonal menus, banquet menus, costing, purchasing, menu planning, Wedding menus, wedding tasting, Banquets, Brunch, Teatime, labor, Health department inspection,dish wash department,
- 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.
- 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.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Executive Chef
TopGolf
01.2021 - 01.2022
- Inventory, Schedule, purchasing, kitchen project, Internal Audits, hiring, banquets
- Menu updates, winter menus, winning competition for our region, expo, labor, hands
- On, managing dishwashers schedules
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
Executive Chef
Maggiano's little Italy
01.2020 - 01.2021
- Inventory, Schedule, purchasing, kitchen projects, standards quality, recipes team player, audit, labor, training, hiring, banquets, tastings
- Revenue pandemic 400,000-$600,00 Monthly
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored food production to verify quality and consistency.
Sous Chef
Founding Farmers
05.2019 - 01.2020
- Inventory, expo, line check, purchasing, project of the kitchen, side by side, following recipes, leadership, team player
- Purge, labor, baling
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Senior Kitchen Manager
The Cheesecake Factory
02.2014 - 05.2019
- Kitchen support area Florida, Dadeland, dolphin mall, Aventura mall, Coconut walk, Durham North Carolina, Richmond Va, Restaurant oƯ Puerto Rico 2 years New opening Greensboro NC
- Transfer new opening Restaurant Kapolei Hawaii making $300,000 a week , Relocate to Potomac, and Tyson corner
- Consistently met or exceeded budget targets by closely monitoring expenses and making strategic adjustments as needed.
- Collaborated with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
- Assisted in the recruitment process for new hires by interviewing candidates, assessing their skills, and making recommendations to upper management based on fit within the existing team dynamic.
- Reduced food waste through careful inventory management and creative menu planning.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Banquet Sous Chef
Hilton - Hotel San Juan, PR
12.2012 - 01.2014
- Weddings and corporate events and beach and grill responsibilities In charge of overseeing Famous Dave , Wedding chef table , working with union 610 employees
- 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.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Supported the executive chef in menu planning and development, resulting in diverse and appealing offerings for various events.
- Organized and coordinated participation in food festivals, showcasing banquet offerings and boosting brand visibility within the local community.
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
- Supervised kitchen staff both in restaurant and for catering work.
- Managed kitchen staff effectively, maintaining a positive work environment that fostered teamwork and productivity.
- Optimized scheduling of kitchen staff members to maximize productivity while adhering to labor cost targets.
- Managed staff training programs to continuously improve culinary skills and ensure adherence to best practices in food preparation, safety, and presentation.
- Utilized culinary techniques to create visually appealing dishes.
Executive Sous Chef
Royal Caribbean Cruise line
06.2008 - 11.2012
- Food for daily 3,500 passengers and employees making orders logistical for food par level implementation new menu
- CDC inspection, audits, Baltic, Brazil, Europe Russia, South America, Caribbean cruises, Mexico, Panama Canal
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Participated in food tastings and taste tests.
Executive Sous Chef
Ilikia Hotel Hawaii
01.2007 - 01.2008
- Inventory, Banquets Menus, Crew dinner ,Tasting Weddings, kitchen Operations, Scheduling
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Executive Sous Chef
NCL Norwegian Cruise Line
01.2002 - 01.2007
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Participated in food tastings and taste tests.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
Education
International Cuisine - Culinary Art
Universal Technical Institute
San Juan PR08-1996
Skills
- Quality control
- Culinary creativity
- Team leadership
- Performance evaluation
- ServSafe certification
- Hiring, training, and development
- Coaching and mentoring
- Banquets and catering
- Food plating and presentation
- Fine dining
- Menu pricing
- Culinary techniques
- Food preparing, plating, and presentation
- Safe food handling
- Recipes and menu planning
- Inventory management
Certification
- ServSafe Food Handler's Certification
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Portuguese
Professional Working
Timeline
Executive Chef
Drury Lane
01.2022 - Current
Executive Chef
TopGolf
01.2021 - 01.2022
Executive Chef
Maggiano's little Italy
01.2020 - 01.2021
Sous Chef
Founding Farmers
05.2019 - 01.2020
Senior Kitchen Manager
The Cheesecake Factory
02.2014 - 05.2019
Banquet Sous Chef
Hilton - Hotel San Juan, PR
12.2012 - 01.2014
Executive Sous Chef
Royal Caribbean Cruise line
06.2008 - 11.2012
Executive Sous Chef
Ilikia Hotel Hawaii
01.2007 - 01.2008
Executive Sous Chef
NCL Norwegian Cruise Line
01.2002 - 01.2007
International Cuisine - Culinary Art
Universal Technical Institute
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