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Armando Cota
Chef De Cuisine
Escondido,CA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with California cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
11
11
years of professional experience
2
2
years of post-secondary education
3
3
Certifications
Work History
Chef Manager
Cute Cakes
Eacondido
09.2024 - 11.2024
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Pitched in to work line during busy periods or in place of sick employees.
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
Chef De Cuisine
Grand Restaurant Group
Escondido
08.2022 - 09.2024
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Created menus and designed corresponding recipes for Business Name.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
Executive Chef
Avensole Winery And Restaurant
Temecula , CA
05.2018 - 07.2022
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control and customer service for restaurant.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Sous Chef
Avensole Winery And Restaurant
Temecula, CA
05.2014 - 05.2018
- Acted as head chef when required to maintain continuity of service and quality.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed 10 culinary personnel in service to 1100 guests weekly..
- Reduced food costs 10% by using seasonal ingredients, setting standards for portion size and minimizing waste.
Education
Culinary Certificate - Culinary Arts
Art Institute of California/ San Bernardino
San Bernardino, CA 01.2014 - 07.2016
Skills
Forecasting and planning
Signature dish creation
Food plating and presentation
Employee training and development
Menu planning
Process improvements
Budgeting
Staff Management
Problem-solving
Accomplishments
- Awarded 2nd place in 2018 for the Oak Grove So-Cal Chefs Open
- Awarded 1st place in the Peoples Choice Category in 2020 for the Oak Grove So-Cal Chefs open
- Awarded 3rd place for the 2021 Oak Grove So- Cal Chefs Open
Affiliations
American Culinary Federation
Software
- Toast
- Open Table
- Shamrock Menu Wizard
- US Foods- Food Inventory
Certification
- Culinary Certificate
Timeline
Chef Manager
Cute Cakes
09.2024 - 11.2024
Chef De Cuisine
Grand Restaurant Group
08.2022 - 09.2024
- RBS
05-2022
- Serve Safe
03-2021
Executive Chef
Avensole Winery And Restaurant
05.2018 - 07.2022
- Culinary Certificate
07-2016
Sous Chef
Avensole Winery And Restaurant
05.2014 - 05.2018
Culinary Certificate - Culinary Arts
Art Institute of California/ San Bernardino
01.2014 - 07.2016