Amir Diaz
Miami,United States
Summary
Chef with 14 years of restaurant experience who is a high performer.
Talented kitchen leader and team motivator who has been successful in keeping staff focused and productive in high-volume, fast-paced operations while working alongside Michelin-starred chefs.
Experienced in a variety of cuisines, sourcing ingredients, managing budgets, and raising restaurant profiles. Capable of creating unique and delectable dishes while managing kitchen staff and inventory.
Overview
12
12
years of professional experience
Work History
Sous Chef
Carbone Vino
12.2025 - Current
- 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.
- 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.
Sous Chef
Sra.Martinez
12.2024 - 12.2025
- 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.
- 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.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Chef De Cuisine
Nimo Restaurant
01.2024 - 11.2024
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Hired, managed, and trained kitchen staff.
Sous Chef
The Thesis Hotel Miami/ Mamey
06.2020 - 12.2023
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with staff members to create meals for large banquets.
Sous Chef
Macchialina
12.2017 - 07.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Trained kitchen staff to perform various preparation tasks under pressure.
Line Cook
Stubborn Seed
07.2017 - 12.2017
- Created identical dishes numerous times daily with consistent care, attention to detail and quality for Michelin Star resturant.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Handled portion control activities according to specified instructions provided by chef.
Chef De Partie
THE FORGE Restaurant | Winebar
10.2014 - 03.2017
- Worked alongside 2 Michelin Star Chef Christopher Lee
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
Bachelor of Arts - Culinary
Le Cordon Bleu College of Culinary Art
Miramar, FL04.2012
Skills
- Building strong teams that last
- Order Delivery Practices
- Fine Dining Expertise
- Cost Control
- Bilingual
- Menu Engineering
Timeline
Sous Chef
Carbone Vino
12.2025 - Current
Sous Chef
Sra.Martinez
12.2024 - 12.2025
Chef De Cuisine
Nimo Restaurant
01.2024 - 11.2024
Sous Chef
The Thesis Hotel Miami/ Mamey
06.2020 - 12.2023
Sous Chef
Macchialina
12.2017 - 07.2019
Line Cook
Stubborn Seed
07.2017 - 12.2017
Chef De Partie
THE FORGE Restaurant | Winebar
10.2014 - 03.2017
Bachelor of Arts - Culinary
Le Cordon Bleu College of Culinary Art