Summary
Overview
Work History
Education
Skills
Timeline
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Angelica Ampil

Brooklyn,NY

Summary

Dedicated and experienced professional chef with a proven track record of managing high-performing restaurants for large corporations. Expertise in cost control and labor management, complemented by a solid foundation in Finance and Economics, ensures efficient operations and profitability. Passionate about mentoring and developing the next generation of culinary talent, leveraging over 15 years of industry experience to inspire and train aspiring chefs. Committed to fostering a culture of creativity and innovation in the kitchen while maintaining the highest standards of quality and service.

Overview

15
15
years of professional experience

Work History

Culinary Director

Celestine
01.2024 - 09.2025
  • Developed menus for ala carte services, catering, and events of all sizes, including full restaurant buyouts, which factored in seasonality and stayed within budget restrictions.
  • Took inventory of food and supplies and maintained accurate stock records across three establishments to minimize losses and to utilize product.
  • Restructured the kitchen, created new SOP's, and built a much stronger BOH team, which led to a vast improvement in staff retention and to an increase in profitability by 6.5x within my first year.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Reduced spending by documenting inventory and purchases for budget management.

Executive Chef

Upland
04.2021 - 09.2023
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed kitchen staff through training, disciplinary action, and performance reviews. Successfully ran operations with hand the chef team par.
    Implemented food cost and waste reduction initiatives to save money. Consistently beat budgeted expenses and forecasted profitability, leading to the maximum possible bonuses each quarter throughout my tenure.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Task Force Chef

Malliouhana, Auberge Resorts
12.2020 - 03.2021
  • Took charge of a multi-unit menu redesign for the reopening of a luxury boutique resort in Anguilla. Originally tasked to fulfill the duties of Executive Chef one month but stayed on for three, receiving offers for other positions within the company.
  • Managed the production and service of four food outlets over three meal periods, including a 100-seat upscale restaurant, a 100-seat bar and pool area, a 60-seat casual café, a trendy breach restaurant with a capacity of 250, as well as all food for in-room dining.
  • Revamped pre-existing menus and created new dishes that elevated the quality standards of each food outlet, considering both the guests needs as well as cost control.
  • Created holiday tasting menus, showcasing and elevating traditional local dishes, as well as special menus for private events often revolving around fresh local seafood.
  • Managed a team of 30 employees, overseeing hiring, scheduling, training, and professional growth of employees.
  • Created spreadsheets and implemented systems that were not previously in place to help smooth over operations and daily, weekly, and monthly reporting. Performed all administrative tasks.
  • Actively listened to requests from guests, Director of Operations, and General Manager and proved successful working within tight deadlines and fast-paced atmosphere.

Chef De Cuisine

Upland Miami
07.2018 - 04.2020
  • Hand-selected to revamp restaurant standards, employee training, and cost control through coaching, planning, budgeting, and inventory management.
  • Lowered and maintained food cost at 2 points below budget and with less than a 3 point variance from the theoretical food cost.
  • Lowered and maintained labor cost through effective cross-training, bringing a total savings of $100,000 in BOH labor cost for 2019.
  • Managed the production and service of a 200-seat, high-volume, upscale restaurant on South Beach over two meal periods, serving 300 to 350 guests for brunch and 400 to 600 guests for dinner during peak season.
  • Managed a high-level execution of food with the same kitchen team of 8 to 10 cooks producing for both ala-carte dining as well as large banquets.
  • Supervised day to day activities of culinary staff, assigned responsibilities for specific tasks, and set deadlines to ensure the timely completion of work.
  • Collaborated with the Executive Chef, General Manager, and Culinary Director to coordinate budgets for special event and promotional menus.
  • Worked directly with food vendors to ensure the best market price and quality of purchases goods.

Sous Chef

Upland
02.2017 - 07.2018
  • Took charge of all financial reporting to corporate in the absence of a CDC and ESC, including inventory scrubs, labor reports, and food cost analysis.
  • Enforced strict HACCP and sanitation policies set by the company and the state.
  • Managed the production and service for a 150-seat, high-volume, upscale restaurant on Park Avenue over three meal periods, typically doing 200 to 300 for brunch, 150 to 200 for lunch, and 200 to 300 for dinner.
  • Managed service for the 50-seat private dining room, with the same kitchen team producing for both ala-carte dining and banquets.
  • Managed food and supply inventory and ordering based on budget set by corporate, keeping the restaurant under budget for a year and a half.
  • Chosen among a team of five sous chefs to set all BOH schedules and to expedite 80% of all brunch, lunch, and dinner services.
  • Collaborated with FOH managers and event coordinator to manage budget and menus for private parties and off-site events.

Sous Chef

Musket Room
06.2013 - 01.2017
  • Managed the high-level execution of food for a 75-seat Michelin starred restaurant in Nolita, serving two levels of tasting menus as well as ala carte service.
  • Assisted Executive Chef and owner in creating new menu items within budget guidelines.
  • Collaborated with General Manager and Executive Chef to organize and execute special events and TV appearances.
  • Took charge of BOH inventory, controlled waste and variance of product to ensure proper food rotation.
  • Planned and directed all food preparation in the kitchen.
  • Worked stations during service and ensured the cooks maintained food quality, execution, and presentation standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Line Cook

Del Posto
03.2012 - 05.2013
  • Prepared and cooked food for a 175-seat, high-volume, fine-dining, Michelin-starred restaurant in Chelsea, executing two levels of tasting menus, ala-carte service, and banquets for three different private dining rooms with a capacity ranging from 50 to 200.
  • Ran antipasti station in place if a sous chef, managing food ordering and assigning daily tasks to fellow cooks.
  • Worked all stations on the pasta line (fresh, dry, and risotto) during the busy season.
  • Worked overtime as a banquet cook for VIP events such as for NBC, Comedy Central, Google, and President Clinton.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Tournant

Public
01.2011 - 08.2012
  • Prepared and cooked food for a 200-seat, high-volume Michelin-starred restaurant in Soho, serving as tournant and working all stations in the kitchen for brunch and dinner services.
  • Assisted the Executive Chef and sous chefs in the development of new dishes for the ever-changing tasting menu.
  • Assisted the banquet sous chef in planning for and executing menus for special events.
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.

Education

Degree in Culinary Arts and Kitchen Management -

International School For Culinary Arts And Kitchen Management (ISCAHM)
Manila, Philippines
01.2010

Bachelor of Science - Finance

Santa Clara University
Santa Clara, CA
01.2009

Bachelor of Science - Economics

Santa Clara University
Santa Clara, CA
01.2009

Skills

  • Special event planning
  • Menu design and cost analysis
  • Financial oversight
  • Proficient in cooking techniques
  • Kitchen management and organization

Timeline

Culinary Director

Celestine
01.2024 - 09.2025

Executive Chef

Upland
04.2021 - 09.2023

Task Force Chef

Malliouhana, Auberge Resorts
12.2020 - 03.2021

Chef De Cuisine

Upland Miami
07.2018 - 04.2020

Sous Chef

Upland
02.2017 - 07.2018

Sous Chef

Musket Room
06.2013 - 01.2017

Line Cook

Del Posto
03.2012 - 05.2013

Tournant

Public
01.2011 - 08.2012

Degree in Culinary Arts and Kitchen Management -

International School For Culinary Arts And Kitchen Management (ISCAHM)

Bachelor of Science - Finance

Santa Clara University

Bachelor of Science - Economics

Santa Clara University

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