Armando J. Diaz
Laramie
Summary
A Private Chef with a background in Fine Dining. French Provincial, Modern Italian and Molecular Gastronomy.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
20
20
years of professional experience
Work History
Executive Chef
Self Employed by Viand Heritage
02.2024 - Current
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- 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.
Private Chef
College Chefs LLC/ Uppercrust Food Services
08.2022 - 10.2024
- ~Managed Lunch and Dinner service for 50
- ~Maintained Food and Safety Standards
- ~Created a Weekly Menu with a variety of cultural and traditional cuisine
- ~Sourced specialty items of local markets
- ~Ordered staples and favorites dishes from Food Venders
- ~Formed spreadsheets and filing system to track budget and financial records.
Garde Manger Sous Chef
Little Beast Restaurant
02.2022 - 07.2022
- ~ Facilitated the flow of orders between stations and departments.
- ~ Inspecting plates by course, checking quality level of presentation, comparing seasoning with specifications.
- ~ Maintaining positive momentum between staff.
Sous Chef
Slow Burn
07.2021 - 01.2022
- ~ Prepared vegetables and proteins according to Company recipe.
- ~ Stocked and labels prepared items using FIFO procedures.
- ~ Cleaned and maintained machinery.
- ~ Assisted kitchen staff were needed to keep quality control levels.
Assistant Kitchen Manager
Tanka
12.2019 - 09.2021
- ~ Assisted Chef in keeping the restaurant standards and quality control.
- ~ Managed opening and closing procedures with staff to maximize efficiency and health department codes.
- ~ Educated staff to safety procedures and BOH language.
- ~ Managed schedule and Payroll for both FOH and BOH
Private Chef
Sigma Chi USC
08.2014 - 06.2019
- ~Managed kitchen and prepared Breakfast, Lunch and Dinner for 160 students at USC
- ~ Created a Daily menu and weekly basis by sourcing local and national venders.
- ~ Budgeted and kept records of financials for Monthly Activities Report and forecasting.
Kitchen Manager/Chef
Acapulco Golds
10.2005 - 11.2010
- ~ Created and submitted Daily Activity Reports
- ~ Sourced vegetables daily from local organic market
- ~ Ordered from and built relationship with food distributor.
- ~ Created schedule for both FOH and BOH
Education
Anthropology -
Chaffey College
Los Angeles, CA06.1993
Skills
- Knife Skills
- Management Skills
- Payroll Management
- Communication Skills
- Computer and Media
Timeline
Executive Chef
Self Employed by Viand Heritage
02.2024 - Current
Private Chef
College Chefs LLC/ Uppercrust Food Services
08.2022 - 10.2024
Garde Manger Sous Chef
Little Beast Restaurant
02.2022 - 07.2022
Sous Chef
Slow Burn
07.2021 - 01.2022
Assistant Kitchen Manager
Tanka
12.2019 - 09.2021
Private Chef
Sigma Chi USC
08.2014 - 06.2019
Kitchen Manager/Chef
Acapulco Golds
10.2005 - 11.2010
Anthropology -
Chaffey College
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