Summary
Overview
Work History
Education
Skills
Timeline
Generic

Anthony Santos

Newport Beach,CA

Summary

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Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Overview

20
20
years of professional experience

Work History

Executive Chef

Bon Appetit Management
Irvine, CA
01.2024 - Current
  • Developed training programs for existing employees as well as new hires.
  • Assisted front-of-house staff with table service when necessary during peak hours.
  • Negotiated vendor contracts for purchasing supplies at competitive prices.
  • Responded promptly to customer complaints regarding food quality or service issues.
  • Coordinated with suppliers to ensure timely delivery of ingredients.
  • Implemented initiatives to reduce food waste while maintaining high quality standards.
  • Reviewed financial statements regularly to monitor budget performance against goals.
  • Attended conferences, seminars and trade shows related to culinary industry trends.
  • Created new recipes and improved existing ones to ensure high quality standards were met.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Controlled labor costs through effective use of staff scheduling techniques.

Food and Nutrition

Hoag Memorial Hospital Presbyterian
Newport Beach, CA
03.2023 - 12.2023
  • Assisted with the preparation of cold foods such as salads and sandwiches for cafeteria service or catering events.
  • Assisted in the preparation of hot entrees for cafeteria service or catering events.
  • Performed quality assurance checks on prepared foods to ensure compliance with standards.
  • Adhered to state regulations governing food handling, storage, sanitation, and safety practices.
  • Maintained sanitary conditions in kitchen area by following established safety procedures.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Assisted in menu development and recipe testing.
  • Complied with all health department regulations regarding proper food handling methods.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Created a positive work environment by encouraging teamwork among staff members.

Executive Chef

Neiman Marcus Mariposa
Newport Beach, CA
03.2017 - 03.2020
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.

Executive Chef

Nordstrom
Newport Beach, CA
09.2009 - 03.2017
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.

Cook/Cafe Supervisor

Four Seasons Hotels and Resorts/ The Island Hotel
Newport Beach, CA
05.2005 - 06.2009
  • Monitored waste levels throughout shift hours to reduce spoilage costs.
  • Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
  • Participated in periodic performance reviews for all members of the kitchen team.
  • Enforced sanitation policies and procedures throughout the kitchen area.
  • Organized the work area for efficient functioning during shifts.
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Managed inventory and ordering of food supplies to ensure efficient operations.
  • Monitored stock levels of food items and ordered more when necessary.
  • Operated grills, fryers and broilers to cook items to quality guidelines.

Education

Associate of Arts - Culinary Arts

Le Condon Bleu College of Culinary Arts - Pittsburgh
Pasadena, CA
05.2004

High School Diploma -

Artesia High School
Lakewood, CA
06.1997

Skills

  • Patient Education
  • Written and Verbal Communication
  • Distributing Meals
  • Special Diets
  • Dietary Restriction Assistance
  • Taste Testing and Recipe Development
  • Diet and Activity Discussions
  • Food Inspection
  • Health Code Compliance
  • Safe Food Handling
  • Food Station Setup
  • POS Operation
  • High-Volume Dining
  • Buffet Setup and Takedown
  • Special Dietary Requirements
  • Sanitation Guidelines
  • Food Production
  • Kitchen Equipment Operation

Timeline

Executive Chef

Bon Appetit Management
01.2024 - Current

Food and Nutrition

Hoag Memorial Hospital Presbyterian
03.2023 - 12.2023

Executive Chef

Neiman Marcus Mariposa
03.2017 - 03.2020

Executive Chef

Nordstrom
09.2009 - 03.2017

Cook/Cafe Supervisor

Four Seasons Hotels and Resorts/ The Island Hotel
05.2005 - 06.2009

Associate of Arts - Culinary Arts

Le Condon Bleu College of Culinary Arts - Pittsburgh

High School Diploma -

Artesia High School

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