ARMANDO DIAZ
Chicago,IL
Summary
Dedicated and hands-on Executive Chef seeking opportunity to apply extensive knowledge in transforming culinary visions into exciting hotel dining experiences; while maintaining focus on development of the next generation of F&B leaders.
Overview
17
17
years of professional experience
Work History
Task Force Executive Chef
Multiple Properties
01.2022 - Current
- Designed and implemented plans to enhance organizational culture in culinary and F&B operations.
- Instituted mentorship programs for junior chefs, fostering growth aligned with organizational goals.
- Researched and developed innovative menu concepts in partnership with corporate team.
- Created recipe books and FOH plating guides for comprehensive staff training.
- Oversaw culinary and F&B budgets, ensuring compliance with labor and food cost specifications.
- Led and trained culinary teams of up to 35 colleagues across diverse outlets.
- Assisted leaders in effective scheduling based on Olympia guidelines.
- Conducted mock EcoSure inspections to prepare F&B leaders for evaluations.
Area Executive Chef and Beverage Director
The Confidante/Hyatt Regency Miami
Miami, FL
01.2020 - 01.2022
- Spearheaded strategic menu redesign across multiple properties to enhance guest experience.
- Developed and implemented culinary operations, maximizing profitability through efficient processes.
- Managed culinary and F&B budgets, ensuring compliance with hotel specifications.
- Collaborated with human resources for recruitment and training initiatives.
- Ensured adherence to food safety standards through ongoing team training programs.
- Utilized BirchStreet procurement systems to optimize inventory management and product utilization.
- Created banquet menus tailored to business and wedding groups, generating record revenues of $10 million in 2021.
- Executed concept redesign that blended modern and vintage aesthetics, enhancing brand appeal.
Senior Executive Sous Chef
Andaz 5th Ave
New York, NY
01.2016 - 01.2020
- Oversaw two departments with up to 22 union associates, ensuring operational efficiency.
- Collaborated with Executive Chef to enhance culinary offerings across all outlets.
- Increased food sales in The Bar Downstairs between 2016 and 2017.
- Designed and developed menus for restaurant, bar, and banquets alongside Executive Chef.
- Executed payroll for culinary and stewarding departments, adhering to union guidelines.
- Implemented progressive discipline actions within established company policies.
- Maintained food and labor costs, striving for continuous reduction.
- Guided team through transition of three outlets into one, redefining culinary mission.
Chef De Cuisine
Antlers Lodge Hyatt Hill Country Resort and Spa
San Antonio, TX
01.2014 - 01.2016
- Company Overview: A resort and spa located in San Antonio, TX, offering a unique dining experience.
- Designed and developed fresh seasonal menus.
- Led team of 5, trained them on cooking techniques and sanitation practices.
- Assisted the Executive Chef in preparation and training for EcoSure inspections.
- Increased the Restaurants rating on Opentable from 3.3 Stars to 4.1 Stars.
- Executed plated banquet dinner events when requested.
- Coordinated and executed quarterly wine/whiskey/beer dinners with local producers.
- Developed menu and executed offsite catering events.
- A resort and spa located in San Antonio, TX, offering a unique dining experience.
Executive Chef
Piatti Restaurant
San Antonio, TX
01.2013 - 01.2014
- Company Overview: A restaurant located in San Antonio, TX, known for its Italian cuisine.
- Worked with GM to develop vision and direction of new operation.
- Led team in complete buildout of new restaurant.
- Hired new staff and trained to meet company guidelines.
- Set up all ordering procedures, as well as prep procedures.
- Developed catering menu and execute offsite events.
- Created purchasing and inventory guidelines to maintain corporate food cost guidelines.
- A restaurant located in San Antonio, TX, known for its Italian cuisine.
Executive Sous Chef
Noca
Phoenix, AZ
01.2008 - 01.2013
- Company Overview: A restaurant located in Phoenix, AZ, known for its innovative cuisine.
- Set up ordering and manage inventory for all food product for maximum profit and freshness.
- Developed a pastry menu based on a collaborative effort with Pastry Chef Kriss Harvey.
- Functioned in the role of Kitchen Manager. Oversaw kitchen operations which included personnel hiring, training, and terminating actions for a 13-member team.
- Assisted as a co-team member tasked with opening a 2nd restaurant 'Nocawich,' a Sandwich Shop in the Phoenix airport.
- Effectively managed catered events including customer-site cooking, supervising wait staff, and developing specific menus according to customer specifications.
- A restaurant located in Phoenix, AZ, known for its innovative cuisine.
Education
Level 1 Sommelier Certification -
American Sommelier Association
01.2018
Associate of Culinary Arts -
Scottsdale Culinary Institute
Scottsdale, AZ01.2005
Skills
- Menu development
- Budget management
- Inventory management
- Food safety
- Team leadership
- Mentorship programs
- Event planning
- Recipe development
- Operational efficiency
- Staff scheduling
Timeline
Task Force Executive Chef
Multiple Properties
01.2022 - Current
Area Executive Chef and Beverage Director
The Confidante/Hyatt Regency Miami
01.2020 - 01.2022
Senior Executive Sous Chef
Andaz 5th Ave
01.2016 - 01.2020
Chef De Cuisine
Antlers Lodge Hyatt Hill Country Resort and Spa
01.2014 - 01.2016
Executive Chef
Piatti Restaurant
01.2013 - 01.2014
Executive Sous Chef
Noca
01.2008 - 01.2013
Level 1 Sommelier Certification -
American Sommelier Association
Associate of Culinary Arts -
Scottsdale Culinary Institute
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