Armando Colmenares
Pembroke Pines
Summary
Dynamic and results-driven Chef with 17 years of progressive experience in leading culinary operations within high-quality, high-volume production kitchens. Seeking an opportunity to leverage expertise in menu development, team leadership, and financial management to drive culinary excellence and profitability.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Sous Chef
Nicklaus Children's Hospital, Miami Children's Hospital
2021.07 - Current
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef Supervisor
Baptist Health System / Doctor Hospital
2008.07 - 2021.06
- Directed kitchen operations as Chef, leading a team of 14 staff members to deliver exceptional culinary experiences.
- Implemented cost-effective strategies for ordering, inventory control, and waste reduction, resulting in significant savings
- Managed payroll, scheduling, and performance evaluations to optimize staff productivity and morale.
- Created customized menus for corporate events, maintaining high standards of quality and presentation.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented cross-training programs for employees, increasing versatility within the team and allowing for smoother shift rotations.
Chef De Partie
Biltmore Hotel
2006.10 - 2007.11
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Prepared items for roasting, sautéing, frying, and baking.
Chef Assistant
Sonesta Resort At The Key Biscayne
2006.01 - 2006.09
- Developed new recipes by incorporating seasonal ingredients, resulting in increased positive feedback from customers.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Contributed to cost-saving initiatives by suggesting alternative ingredients or suppliers without compromising quality or taste.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts -Miami, Fl
Miramar, FL06.2006
Skills
- Specialized menu development: Crafting meals that adhere to medical dietary requirements.
- Budgeting, cost control, and financial analysis.
- Vendor sourcing and negotiation.
- Staff recruitment, training, and development.
- Expertise in inventory management and procurement.
- Exceptional communication and interpersonal abilities
- Team Leadership
- Staff Recruiting and Hiring
Certification
Manager ServSafe, Certification No: 19836069
Languages
English
Spanish
Timeline
Sous Chef
Nicklaus Children's Hospital, Miami Children's Hospital
2021.07 - Current
Chef Supervisor
Baptist Health System / Doctor Hospital
2008.07 - 2021.06
Chef De Partie
Biltmore Hotel
2006.10 - 2007.11
Chef Assistant
Sonesta Resort At The Key Biscayne
2006.01 - 2006.09
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts -Miami, Fl
Manager ServSafe, Certification No: 19836069
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