Luis Lebron
Chicago,IL
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
St. Regis Banquets
Chicago, IL
04.2023 - Current
- Supported the Executive Chef in managing the daily operations of a high-volume, fine-dining kitchen, serving 300–400 guests per service.
- Led the kitchen team in the preparation, execution, and service of elevated cuisine in alignment with Michelin standards.
- Developed and maintained detailed production schedules to ensure seamless prep and service flow.
- Created and implemented staff schedules to optimize labor efficiency while maintaining quality and consistency.
- Conducted pre-service briefings and post-service evaluations with kitchen staff to drive continuous improvement.
- Engaged in direct communication with guests for special requests, tasting menus, and private dining experiences.
- I represented the kitchen in front-of-house meetings, special events, and customer interactions, ensuring a strong culinary presence.
- Trained and mentored back-of-house staff in culinary techniques, plating standards, and kitchen protocols.
- Ensured strict compliance with HACCP and health department regulations through regular audits and education.
- Collaborated with the Executive Chef on seasonal menu planning, vendor selection, and ingredient sourcing.
Assistant Catering Chef /Head Prep Cook
Frontera Grill
Chicago, IL
07.2016 - 12.2022
- Collaborated in organizing ingredients and preparing daily meals with accurate knife skills.
- Collaborated with the Executive Chef for menu development.
- Established food stations for large-scale service and off-site catering events.
- Upheld strict food safety, hygiene, and sanitation protocols in compliance with Michelin and health department standards.
- Executed high-volume plating and garnishing with precision and consistency, in alignment with fine-dining presentation standards.
- Monitored and managed inventory levels, assisting in ordering and vendor coordination to ensure uninterrupted service flow.
- Prepared specialized meals to accommodate dietary restrictions, including vegetarian, vegan, gluten-free, and allergen-specific requests.
- Conducted quality control checks, including taste, presentation, and temperature verification, before service.
- Operated and maintained commercial kitchen equipment safely and efficiently, supporting a streamlined and organized kitchen environment.
Education
Associate of Applied Science - Culinary Arts
Kendall College
Chicago, IL06-2018
Skills
- Menu development
- Food safety
- Inventory management
- High-volume cooking
- Team collaboration
- Quality control
- Attention to detail
- Multitasking capacity
Certification
● Certified Food Service Manager; Healthy Chicago
● ServSafe National Restaurant Association: Certification.
● On-Premise BASSET Alcohol Certification
Languages
- English
- Spanish
Languages
Spanish
Native/ Bilingual
Timeline
Sous Chef
St. Regis Banquets
04.2023 - Current
Assistant Catering Chef /Head Prep Cook
Frontera Grill
07.2016 - 12.2022
Associate of Applied Science - Culinary Arts
Kendall College
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