Carlos Foret
Baton Rouge,LA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
5
5
years of professional experience
Work History
Executive Chef
Go Eat Concepts/Modesto
General Manager
Go Eat Concepts/Modesto Taco Tequila Whiskey
01.2023 - Current
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Formulated policies and procedures to streamline operations.
- Trained new employees on proper protocols and customer service standards.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Interacted well with customers to build connections and nurture relationships.
- Assisted in recruiting, hiring and training of team members.
Executive Chef
Go Eat Concepts/Modesto Taco Tequila Whiskey
05.2022 - 01.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- 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.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef De Cuisine
Go Eat Concepts/Rocca Pizzeria
08.2021 - 05.2022
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for [Business Name].
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw preparation of creatively-designed recipes for Rocca Pizzeria.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Mentored kitchen staff to prepare each for demanding roles.
Executive Chef
Eliza Restaurant And Bar
02.2018 - 08.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Education
Associate of Arts - Advanced Culinary Arts in Savory
Louisiana Culinary Institute
Baton Rouge, LA02.2017
Skills
- Equipment Purchasing
- Purchasing Management
- Hygiene Policy Implementation
- Garnishing and Plating
- Operations Management
- Supply Estimates
- Vendor Relations
- Food Service Safety Training
- Food Preparation and Safety
- Menu Planning
- Kitchen Staff Management
- Catering and Events
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
General Manager
Go Eat Concepts/Modesto Taco Tequila Whiskey
01.2023 - Current
Executive Chef
Go Eat Concepts/Modesto Taco Tequila Whiskey
05.2022 - 01.2023
Chef De Cuisine
Go Eat Concepts/Rocca Pizzeria
08.2021 - 05.2022
Executive Chef
Eliza Restaurant And Bar
02.2018 - 08.2021
Executive Chef
Go Eat Concepts/Modesto
Associate of Arts - Advanced Culinary Arts in Savory
Louisiana Culinary Institute
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