Carlos Padilla

Over see menu prepping and executing, set up outside dining area, prepare and execute breakfast and lunch for over 250 to 300 ppl. Maintain high quality of food and freshness

• Lead a team of 20 employees including sous chefs from a scratch kitchen to a successful kitchen service.
• Developed and executed new menu items, incorporating local and seasonal ingredients resulting in increasing customer engagement and positive feedback.
• Implemented training programs to enhance culinary skills and improve productivity, resulting in a 10% reduction in food preparation time.
• Collaborated with suppliers to source high quality ingredients while maintaining cost effectiveness, resulting in a 5% decrease in food cost.

• A family of 6 maintain breakfast lunch and dinner.
• Travel with the family and host for more than 30 ppl on a weekend basis.
• Have all fridges full and maintain quality of everything based on family needs.
• Managed all aspects of mean planning, grocery shopping and budgeting to ensure timely service.

• Training staff on making sushi from scratch and execute the sushi menu.
• Lead a team of 40 employees including sous chefs.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Streamlined kitchen operations for increased efficiency and improved food quality.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Staff schedules, P&L’s, Menu costing and creating.

• Training staff on making sushi from scratch and execute the sushi menu.
• Lead a team of 40 employees including sous chefs.
• Opened two other locations, Asia de Cuba Scottsdale Arizona and South Beach Miami.
• Opened 2 locations from scratch, hired trained and execute corporate menu.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Streamlined kitchen operations for increased efficiency and improved food quality.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Staff schedules, P&L’s, Menu costing, creating, and executing.