Carlos Olvera

• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.

• Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of three restaurants and external delivery catering
• Responsible for supervising all kitchen functions including food purchasing, menu developing, preparation and maintenance of quality standards; sanitation and cleanliness
• Duties & Responsibilities: Manage day-to-day Kitchen operations and culinary team
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control
• Support management with Catering Proposals, Menu Pricing and Menu Innovation
• Track food costs while Managing Vendors to provide Standard Cost-efficient Products
• Estimate Food Consumption and Requisition of Food Purchase
• Standardize Production Recipes to ensure consistent quality
• Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation
• Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering
• Collaborate with General Managers on expense tracking for accurate financial projections
• Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed
• Implement and maintain Culinary Excellence Standards
• Train and manage executive chefs and supervise all culinary activities.

• Plan and execute seasonal menus, very high volume, Hiring and training, overseeing food and labor cost.

• Direct all aspects of the kitchen, hiring and training the stuff, charcuterie program, from scratch preparation, development, successfully implemented changes to the menu on a daily basis depending up on quality of product.

• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Hire, train, and supervise cooks and other food preparation workers
• Order and maintain inventory of food and supplies needed to ensure efficient operations
• Monitor sanitation practices and ensure that kitchen safety standard.

• Purchasing and inventory management, menu creations.

(Spruce, The village pub)

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Ordering and purchasing, assisting the executive chef on daily specials, working all stations.

• Staring as a line cook and move to a sous chef than chef de cuisine, responsible for ordering, menu changes and kitchen stuff training.

• Responsible for delivering and executing food up to the chef standers.