Carlos Cruz
Chicago,IL
Summary
High-performing Chef offering 27 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
27
27
years of professional experience
Work History
Executive Sous Chef
Hilton Chicago Tower
04.2022 - Current
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Director of Culinary Operations
Delectable Innovations LLC
03.2021 - 04.2022
- Responsible for Menu Planning, Food cost control, Production, Scheduling, hiring
- Developing concepts for food trucks and ghost kitchen operations
- Motivated team of 20 employees to maintain high standards of food preparation and efficiency for 8 hours per shift
Chef De Cuisine
HILTON Austin Convention Center
10.2019 - 08.2020
- Was responsible for menu planning, food cost, labor cost
- Cooperating with banquet chef on events
Executive Chef
EMBASSY SUITES by HILTON- La Jolla
02.2018 - 05.2019
- Direct and oversee all culinary operations, to include, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes
- Interact with guests and clients to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly
- Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards
- Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
- Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
- Recruit, interview, and train team members
Executive Chef
EMBASSY SUITES by HILTON
06.2016 - 02.2018
- Food & Beverage Excellent Award for 300 room and under
- 2016 Number 1st Best Breakfast Experience for the Brand
- Initiated a new concept with the brand
- Restructure the Kitchen operation since it was running by a third party
- Establish Birchstreet for ordering
- Created menus, SOP, Order Guides
Chef de Cuisine
HILTON AUSTIN
03.2014 - 06.2016
- Managed daily kitchen operations with 12 staff members
- Implement Hilton core menus and menus items for other outlets
- Oversee food preparation and production, ensuring food safety procedures are follow
- Complying with Eco sure and Health department regulations.
Sous Chef
06.2013 - 03.2014
- Collaborated with Head Banquet Chef in menu design and recipes
- Assistant Banquet Chef with ordering, food, and cost control
- Maintain Eco sure and health department standards
Executive Sous Chef
DOUBLE TREE HOTEL by Hilton Charlotte
08.2011 - 06.2013
- Managed daily kitchen operations with 6 staff members
- Food and Labor cost, Schedule, Created New Menus, complying with Double Tree core menu items
- Interviewed, hired, trained, and directed all staff members
- Created and implemented catering menus
- Implement Birch Street ordering system and recipes
- Approved food requisition from vendors
ROOM CHEF
FIESTA RANCHO HOTEL & CASINO
05.2006 - 06.2011
- Managed daily kitchen operations with 16 staff members on a Mexican restaurant
- Responsible for quality control, food cost, labor cost, schedules and create new menus
- Keep track of daily health inspection to comply with health department regulation.
ROOM CHEF
PALACE STATION HOTEL & CASINO
12.2004 - 05.2006
- Managed daily kitchen operations with 69 staff members, plus two Chef de Partie and two sous Chef
- Oversee 5 different kitchen (Main Kitchen, Buffet Kitchen, Garde Manger, TDR, and Room Service)
- Responsible for quality control, food cost, labor cost, schedules and create new menus every week for the Buffet and Cafeteria
- Keep track of daily health inspection to comply with health department regulation.
ROOM CHEF
FIESTA RANCHO HOTEL & CASINO
05.2001 - 12.2004
- Managed daily kitchen operations with 14 staff members on a Coffee Shop Restaurant
- Maintain quality control, watching over food cost, help on the line to ensure quality and plate presentation were at specs
- Keep track of food temperature, keep walk ins and freezer well clean and stock properly
- Helps with schedule, inventory, ordering.
LINE COOK
SPANISH TRAIL COUNTRY CLUB
10.1997 - 05.2001
- Cooking for a gourmet restaurant
- Help with ideas for new menus, responsible for prepping, sauces, daily soups, and daily specials
- Cooking for banquets parties.
SOUS CHEF
MONTECARLO RESORT & CASINO
06.1996 - 03.1998
- Schedule, ordering, daily inventory
- Ability to work in all station, food expediter
- Production, portion control, food, and labor cost.
Skills
- Verbal and Written Communication
- Quality Assurance and Control
- Shipment Preparation
- Proper Storage Procedures
- Catering and Events
- Signature Dish Creation
- Purchasing Management
- Production Preparation
- P&L Comprehension
- High-Volume Environments
Accomplishments
- School Guillermo Gonzalez Camarena Mexico, City 6 years
- Secundaria # 140 Mexico, City 3 years
- Colegio de Ciencias y Humanidades Mexico, City 2 years
Affiliations
A competent professional with a strong desire for achievement in providing excellent service in a variety of markets; resulting in streamlined operations, guest satisfaction, and increase proficiency.
Excellent communications skills couple with the ability to effectively establish and maintain rapport with all levels of Personnel, Management and Guest.
Qualities include Honest, Dependable, Hard Worker, Service Oriented, and Teamwork
Timeline
Executive Sous Chef
Hilton Chicago Tower
04.2022 - Current
Director of Culinary Operations
Delectable Innovations LLC
03.2021 - 04.2022
Chef De Cuisine
HILTON Austin Convention Center
10.2019 - 08.2020
Executive Chef
EMBASSY SUITES by HILTON- La Jolla
02.2018 - 05.2019
Executive Chef
EMBASSY SUITES by HILTON
06.2016 - 02.2018
Chef de Cuisine
HILTON AUSTIN
03.2014 - 06.2016
Sous Chef
06.2013 - 03.2014
Executive Sous Chef
DOUBLE TREE HOTEL by Hilton Charlotte
08.2011 - 06.2013
ROOM CHEF
FIESTA RANCHO HOTEL & CASINO
05.2006 - 06.2011
ROOM CHEF
PALACE STATION HOTEL & CASINO
12.2004 - 05.2006
ROOM CHEF
FIESTA RANCHO HOTEL & CASINO
05.2001 - 12.2004
LINE COOK
SPANISH TRAIL COUNTRY CLUB
10.1997 - 05.2001
SOUS CHEF
MONTECARLO RESORT & CASINO
06.1996 - 03.1998
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