Atilio Alexander Amaya Guevara
Bonita Springs,FL
Summary
Dynamic Executive Chef with a proven track record at Brookdale Assisted Living, enhancing customer satisfaction through innovative menu development and exceptional food presentation. Skilled in cost control and team leadership, I foster a collaborative kitchen environment while consistently delivering high-quality dishes that exceed expectations. Committed to culinary excellence and operational efficiency.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
American House
Bonita Springs, FL
11.2019 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- 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.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Executive Chef
Brookdale Assisted Living
Fort Myers, FL
09.2014 - 11.2019
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- 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.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Education
High School Diploma -
Estero High School
Estero, FL05.2017
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food presentation
- Waste reduction
- Special event catering
- Cost control
- Food pairing
- Recipe creation
- Nutrition
- Culinary techniques
- Forecasting and planning
- Menu pricing
- Safe food handling
- Inventory management
- Fine-dining expertise
- Food safety
- Staff scheduling
- Coaching and mentoring
- Attention to detail
- Kitchen staff management
- Food stock and supply management
- Kitchen operations oversight
- Operations management
- Purchasing management
- Inventory control
- Team leadership
- Recipes and menu planning
- Recipe development
- Food prep planning
- Recipe management
- ServSafe certification
- Ingredients selection
- Hiring, training, and development
- Catering and events
- Banquets and catering
- Menu planning
- BOH operations
- Order management
- Food spoilage prevention
- Decision-making
- Problem and complaint resolution
- Workflow optimization
- Delegating work
- Equipment maintenance
- Performance assessments
- Creative thinking
- Performance improvement
- Customer retention
- Plating and garnishing
- Presentation management
- Dietary restrictions
- Restaurant operations
- Sanitation guidelines
- Hospitality service expertise
- Food plating and presentation
- Quality assurance
- Staff training
- Purchasing
- Strong work ethic
- Order delivery practices
- Vendor relations
- Signature dish creation
- Fine dining
- Productivity optimization
- Regulatory compliance
- Menu supervision
- Resource management
- Meal preparation
- Food service safety training
- Customer service
- Recruitment and onboarding
- Hygiene policy implementation
- Verbal and written communication
- Kitchen equipment operation and maintenance
- Staff management
- Process improvements
- Staffing
- Special events
- Vendor relationship management
- Policy development
- Performance review
- Business operations oversight
- Dish preparation
- Budgeting and cost control
- Food and beverage pairing
- Sanitation coordination
- Food preparation techniques
- Culinary trends
- Food handler certification
- Cleaning and sanitation
- Team Training
- Supply ordering
- Menu item pricing
- Food preparing, plating, and presentation
- Quality control
- Garnishing and plating
- Staff supervision and coordination
- Cooking technique demonstrations
Certification
Servsafe certification
Languages
English, Spanish
Native or Bilingual
Timeline
Executive Sous Chef
American House
11.2019 - Current
Executive Chef
Brookdale Assisted Living
09.2014 - 11.2019
High School Diploma -
Estero High School