Summary
Overview
Work History
Education
Skills
Languages
Personal Information
Hobbies and Interests
References
Timeline
Generic

Carlos Aviles

Maxwell,TX

Summary

Experienced and passionate Chef with experience in various Culinary and company settings such as High Volume Hotels and Resorts, Upscale Dinning Restaurants, Corporate Dining, Catering Services, Private Chef Services. Well rounded knowledge and execution of banquets, private events, birthday celebrations, weddings, tennis & golf tournaments as wells as excellent technical culinary skills and understanding of flavor profiles with emphasis in multi cultural cuisine when creating menus.

Overview

14
14
years of professional experience

Work History

Executive Chef

Ascension Seton Hays
02.2022 - 11.2023
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs for our patients
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Streamlined kitchen operations with effective inventory management and cost controls on a bi-weekly basis.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.

Multi Unit Executive Chef

The Hospital At Westlake Medical Center/Arise Austin Medical Center
09.2021 - 12.2022
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • 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.

Executive Sous Chef

Spanish Oaks Golf club
02.2020 - 08.2021
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Streamlined kitchen operations for increased efficiency and improved food quality.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.

Executive Chef/Dietary Manager

Westlake Hospital
09.2018 - 02.2020
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • 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.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.

Executive Banquet Chef

Omni hotels & Resorts
02.2015 - 09.2018
  • Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
  • Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
  • Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
  • Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
  • Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
  • Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
  • Improved kitchen efficiency by streamlining the preparation process for large-scale events.
  • Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.

Sous Chef

Hotel Granduca
07.2009 - 12.2014
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Education

Food Manager Certification -

Learn to Serve
01.2027

Engineering - Mechanical Engineering

Universidad de Sonora
06.2002

High School Diploma -

Secundaria General 5
06.1996

Skills

  • Problem Solving Skills
  • Excellent Customer Service Skills
  • Food Safety and Sanitation Practices
  • Quality Assurance
  • Leadership
  • Food Plating and Presentation
  • Inventory Management
  • Recipes and Menu Planning
  • Team Leadership
  • Hiring, Training, and Development
  • Banquets and Catering
  • Cost Control
  • Ingredients Selection

Languages

Spanish
Italian

Personal Information

  • Place of Birth: Mexico
  • Date of Birth: 08/27/1981
  • Nationality: Mexican

Hobbies and Interests

  • Cook
  • Run
  • Exercise
  • Read
  • Build
  • Listen to music

References

References available upon request

Timeline

Executive Chef

Ascension Seton Hays
02.2022 - 11.2023

Multi Unit Executive Chef

The Hospital At Westlake Medical Center/Arise Austin Medical Center
09.2021 - 12.2022

Executive Sous Chef

Spanish Oaks Golf club
02.2020 - 08.2021

Executive Chef/Dietary Manager

Westlake Hospital
09.2018 - 02.2020

Executive Banquet Chef

Omni hotels & Resorts
02.2015 - 09.2018

Sous Chef

Hotel Granduca
07.2009 - 12.2014

Food Manager Certification -

Learn to Serve

Engineering - Mechanical Engineering

Universidad de Sonora

High School Diploma -

Secundaria General 5

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Carlos Aviles