Antonio Reymundo
Chef/Manager
Schriever,LA
Summary
With more than 40 years experience and knowledge of food and beverage industry encompassing a wide spectrum of cuisines, styles of service and operations of restaurants, hotels and results in the United States, Caribbean and Europe.
Professional culinary specialist with strong background in creating innovative menus and optimizing kitchen operations. Proven ability to collaborate effectively with diverse teams, ensuring seamless service and high-quality results. Adaptable to changing needs, consistently delivering exceptional culinary experiences. Highly skilled in menu development, food safety, and cost management. Known for reliability, creativity, and results-driven approach.
Knowledgeable Chef with strong background in culinary consulting and menu development. Leveraged expertise to create innovative and profitable dining concepts for multiple establishments. Demonstrated skill in team leadership and high-quality food preparation.
Forward-thinking professional offering more than [40] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Kitchen] skills.
Overview
32
32
years of professional experience
3
3
Certifications
4
4
Languages
Work History
Consultant Chef
Richard's Kitchen Store
07.2024 - Current
- Conducted regular reviews of competitor offerings to stay ahead of market trends and maintain a competitive edge in the industry.
- Established strong relationships with suppliers, negotiating favorable terms and securing high-quality ingredients at competitive prices.
- Designed special occasion menus that catered to diverse palates while adhering to specific budget constraints of clients.
- Conducted comprehensive kitchen audits for improved hygiene standards, ensuring compliance with industry regulations.
- Mentored junior chefs and culinary staff, fostering professional growth and skill development within the team.
- Utilized social media platforms to showcase culinary creations and engage with potential clients, expanding the business network.
- Assisted in the launch of new dining establishments by providing expert guidance on menu development, kitchen layout, and staff training programs.
Chef
Plantation Inn
06.2023 - Current
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef
DJ's Grill
12.2022 - 05.2023
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Assistant General Manager
Off the Hook
12.2019 - 11.2022
- Enhanced communication among team members through regular meetings, promoting an open dialogue about challenges and opportunities for improvement.
- Increased customer satisfaction by addressing and resolving concerns in a timely manner.
- Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
- Analyzed customer feedback data to identify areas of improvement and develop solutions.
Chef
Cajun Bahamas
01.2019 - 12.2019
Kitchen Manager
Santa Fe Cattle Company
09.2018 - 01.2019
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
Consulting Services
Tony's Kitchens, LLC
12.2016 - 09.2018
- Evaluated vendor relationships for quality assurance purposes, negotiating contracts that provided cost savings without sacrificing ingredient quality.
- Streamlined kitchen operations by implementing efficient inventory management systems and reducing food waste.
- Increased restaurant revenue with the introduction of new dishes that attracted positive reviews and repeat customers.
- Revitalized underperforming restaurants through comprehensive assessments of operational processes, followed by tailored improvement strategies and ongoing support.
- Introduced global cuisine concepts into existing menus, broadening customer appeal and attracting a more diverse clientele base.
- Maximized efficiency within commercial kitchens by reorganizing workspace layouts to improve workflow processes and productivity levels among staff members.
- Delivered engaging cooking demonstrations at industry events, raising brand awareness and generating interest in consulting services.
- Reduced kitchen accidents rates significantly by enforcing strict adherence to safety guidelines during all stages of food preparation process.
- Collaborated with restaurant owners to revamp menus, improving overall guest experience and driving sales growth.
- Conducted food safety audits for multiple restaurants, ensuring compliance with local regulations and industry best practices.
- Trained restaurant staff in proper food handling procedures, resulting in improved health inspection scores.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
Oak Alley Plantation
08.2011 - 12.2016
- Managed a diverse team of culinary professionals, fostering a positive work environment and strong teamwork.
- Consistently exceeded revenue targets through menu innovation and cost control measures.
- Streamlined kitchen operations for increased efficiency and reduced food waste.
- Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated dining experience.
- Mentored junior chefs, providing guidance on culinary techniques and professional development.
- Revamped outdated menus while preserving signature dishes to align with current culinary trends and customer preferences.
- Collaborated with the front-of-house team to ensure seamless service and memorable experiences for guests.
- Piloted special event catering services, generating additional revenue streams for the establishment.
- Implemented strict food safety standards to maintain impeccable cleanliness and reduce risk of contamination.
- Elevated plating presentation standards across all dishes served leading to improved guest perceptions of overall dining experience.
- Expanded the restaurant''s recognition and reputation by participating in industry events and competitions.
- Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
- Established strong relationships with local farmers and producers to source premium ingredients at favorable prices.
- Initiated employee training programs to improve skills, retain talent, and support career growth within the organization.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
Chef/Owner
Tony's Kitchen
10.2010 - 08.2011
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
Director of Food & Beverage / Executive Chef
Quality Inn Hotel
11.2009 - 10.2010
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
- Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
- Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Director of Food & Beverage / Executive Chef
Amelia Bell Casino
03.2007 - 10.2009
- Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
- Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Developed unique events and special promotions to drive sales.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Kitchen Manager
Copeland’s Restaurant
07.2006 - 03.2007
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Enhanced dining experience by introducing themed culinary events and specials.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Executive Chef
Fremins Restaurant
01.2006 - 07.2006
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Set up and broke down kitchen for service.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef - Hurricane Katrina
Shaw Construction
09.2005 - 01.2006
- Maintained well-organized mise en place to keep work consistent.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Evaluated food products to verify freshness and quality.
- Developed close relationships with suppliers to source best ingredients.
- Disciplined and dedicated to meeting high-quality standards.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef/General Manager
Cajon on the Bayou
08.2003 - 09.2005
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Implemented food cost and waste reduction initiatives to save money.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Formulated policies and procedures to streamline operations.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef/Owner
Boiler Room Seafood Restaurant
03.2003 - 08.2005
Interim Chef then General Manager
Flanagan’s, Nifty Fifty’s and Fremins
10.1993 - 03.2003
Education
High School Diploma -
Lawrence D. Bell High School
Bedford, TXSkills
Culinary expert
Team management
Media relations
Financial management skills
Payroll management
Workplace conflict resolution
Culinary presentation
Menu design
Client engagement
Culinary skills
Culinary recipe development
Culinary presentations
Hygiene protocols
Food and wine pairing
Culinary ingredient expertise
Allergen awareness
Hygiene standards
Functional kitchen layout expertise
Culinary knowledge of world cuisines
Food safety standards
Culinary operations management
Culinary meal preparation
Client support
Analytical problem-solving
Effective time management
Culinary techniques
Culinary knife techniques
Operational efficiency management
Culinary recipe creation
Creative menu design
Kitchen equipment management
Team coordination
Effective verbal communication
Sauce preparation
Collaborative teamwork
Food storage
Effective multitasking
Temperature control
Detail-oriented approach
Hospitality service expertise
Food plating and presentation
Grilling techniques
Purchasing
Portion and cost control
Kitchen equipment operation and maintenance
Effective communications
Equipment maintenance
Menu supervision
Food service operations
Made-to-order meals
Inventory management
Vendor relations
Seafood preparation
Food safety and sanitation
Utensils and equipment
Kitchen equipment operations
Food and beverage pairing
Responsibilities
Running day to day operations of the kitchen, restaurant and bar. Menu creations, food costs, inventories, purveyor relations, hiring, training, coaching and encouraging high moral and fostering team work.
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Recognized for [Mentoring Student Chef's in a State wide cooking competition, where they took 1rst place]
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Created signature dish which generated high-interest and became best-selling dinner entrée for 2014. a unique version of Shrimp Creole.
- Designed whole new menu, including meal selections, beverages and pricing.
Certification
[], [Company Name] - [Timeframe]
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
[], [Company Name] - [Timeframe]
12-2025
[Serv Safe Certificate], [Yes Chef Consulting] - [Timeframe]
02-2025
Consultant Chef
Richard's Kitchen Store
07.2024 - Current
Chef
Plantation Inn
06.2023 - Current
Chef
DJ's Grill
12.2022 - 05.2023
Assistant General Manager
Off the Hook
12.2019 - 11.2022
Chef
Cajun Bahamas
01.2019 - 12.2019
Kitchen Manager
Santa Fe Cattle Company
09.2018 - 01.2019
Consulting Services
Tony's Kitchens, LLC
12.2016 - 09.2018
Certified Food & Beverage Trainer Oak Alley Plantation
04-2015
Executive Chef
Oak Alley Plantation
08.2011 - 12.2016
Chef/Owner
Tony's Kitchen
10.2010 - 08.2011
Director of Food & Beverage / Executive Chef
Quality Inn Hotel
11.2009 - 10.2010
Director of Food & Beverage / Executive Chef
Amelia Bell Casino
03.2007 - 10.2009
Kitchen Manager
Copeland’s Restaurant
07.2006 - 03.2007
Executive Chef
Fremins Restaurant
01.2006 - 07.2006
Chef - Hurricane Katrina
Shaw Construction
09.2005 - 01.2006
Chef/General Manager
Cajon on the Bayou
08.2003 - 09.2005
Chef/Owner
Boiler Room Seafood Restaurant
03.2003 - 08.2005
Interim Chef then General Manager
Flanagan’s, Nifty Fifty’s and Fremins
10.1993 - 03.2003
High School Diploma -
Lawrence D. Bell High School