Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Andrés Acevedo

West Palm Beach,FL

Summary

Experienced Chef with strong leadership skills, excelling in communication, teamwork, organization, and problem-solving. Thrives under pressure to consistently deliver top-quality food prepared to the highest standards. Punctual, respectful, and computer literate with expertise in food pairing and maintaining production standards to impress discerning palates. Eager to learn new skills and ideas.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Sous Chef

The Breakers-HMF
09.2017 - 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.
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

Chef Brigade, Head Chef Brigade

HMF
11.2012 - 01.2017
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Cook III

The Italian
05.2011 - 11.2012
  • 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.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Cook II, Cook III

The Breakers Palm Beach Resort
05.2010 - 05.2011


  • COOK II: Duties: must be able to work independently, with general supervision. Basic knowledge and understanding of quality food production, including knife skills, sanitation and cooking methods are essential. Keeping the kitchen organized, ensuring utensils are placed in the correct place. Ensuring the kitchen is maintained and cleaned to the highest level.
  • COOK III: Duties: advanced knowledge of all line stations to prepare food in outlets. Must be able to cut garnishes, prepare daily menus, supply and plate menu items and assist other stations and management. Knowledge of basic meat and fish fabrication. knowledge of stock and sauce production.

Education

Associate of Arts - Culinary

Florida Culinary Institute
Florida
01.2010

Skills

  • Microsoft Office, Excel, Word, POS, Opera, Kronos, MMS, Heath and Co, purchasing and requisition

Certification

  • Certified Food Safety Manager
  • October 2017 to October 2022
  • National registry of food and safety professionals
  • First Aid

Languages

English
Native or Bilingual
Spanish
Native or Bilingual

Timeline

Sous Chef

The Breakers-HMF
09.2017 - Current

Chef Brigade, Head Chef Brigade

HMF
11.2012 - 01.2017

Cook III

The Italian
05.2011 - 11.2012

Cook II, Cook III

The Breakers Palm Beach Resort
05.2010 - 05.2011

Associate of Arts - Culinary

Florida Culinary Institute

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