Toast
Carlos Rangel Torres
Charlotte,NC
Summary
Bringing 25+years of culinary professional experience to seek a full-time management opportunity in the food/hospitality that utilizes my current abilities, continues to develop my leadership skills and provides serious career advancement. My workmanship, strong work ethic and hardworking attitude stems from a willingness to learn at all levels of the hospitality environment. Dedicated professional with proven performance in management, leadership and communication. Detail-oriented in problem-solving and planning. Ready to make an immediate contribution to your organization. Creative professional with culinary experience in a variety of upscale restaurants. Proven record of success in creating innovative menus, leading staff teams, and managing kitchen operations. Proficient in culinary trends and menu development, as well as in cost analysis, budgeting, and recipe development.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Trainer/ Coach
The Cheesecake Factory
- Worked my way up from pantry to coach in all 15 stations at The Cheesecake Factory.
Kitchen manager
Los Kikos Mexican / Columbian Restaurant
- Creating daily specials
- Responsible for ordering and inventory
- Opening and closing the kitchen
- Working sauté and broil.
Executive Chef
Southern Pecan Gulf Cost Kitchen
11.2020 - Current
- Extensive experience in Southern Cuisine
- Capable of managing dining services, while supervising and motivating staff to perform to the best of their abilities across every service
- Oversaw food preparation and production during COVID-19, ensuring 100% of food safety procedures were followed
- Trained 20 staff members to quickly adapt to takeout service during pandemic, resulting in sales increases + per day
- Developed process that reduced waste and improved supply turnover
- Re-developed entire menu
- Interviewed, hired, trained, and directed all staff members since, improving kitchen operational flow by 50%, while maintaining 100% employee retention
- Plan and supervise large-scale banqueting and catering events, margin increase 2 years in a row
- Design menu items using in-season ingredients, reducing overall costs
- Responsible for the hiring and training of all kitchen staff; currently oversee 21 back of house employees, reduced turnover rate
- Maintained a 'A' Sanitation Grade by enforcing strict adherence to sanitation codes
- Prepare and maintain annual budget throughout the year via forecasting, cost control, and labor management
- Oversee daily food prep and service activities and staff, and serves as a backup to the Production Manager
- Supervises and manages employees
- Manages all day-to-day operations
- Understands employee positions well enough to perform duties in employees' absence
- Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment
- Ensure that performance management and colleague training/development occurs in a timely and consistent manger
- Work with the Management Team, manage and direct kitchen staff during a la carte and banquet service
- Provide, develop, train, and maintain a professional work force.
Chef/Owner
Fabulous Food International Catering
09.2014 - 01.2022
Executive Chef
La Revolucion Taco, Mexicology and Good Times
11.2015 - 08.2020
- Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique all functions in the kitchen, maintain labor costs and ensure the protection and maintenance of all operating equipment
- Maintaining an open line of communication between employees and management
- Creating New Manu's and New Catering Manu also weekly special
- As inventory hands on management, of day-to-day working of the restaurant
- Train all team members to a high standard to ensure all employees can perform.
Executive Chef
Texicali Taco and tequila
02.2014 - 11.2015
Executive Chef
Villa Antonio Italian Restaurant
05.2011 - 03.2014
- Daily tasks such as inventory hands on Chef, of day-to-day working of the restaurant
- Train all team members to a high standard to ensure all employees can perform all functions in the kitchen, maintain labor costs and ensure the protection and maintenance of all operating equipment
- Maintaining an open line of communication between employees and management
- Creating New Manu's and New Catering Manu also weekly special
- Maintaining food and labor cost
- Ordering, scheduling, inventory
- Creating daily features
- Developing seasonal menu
- Food cost at 27%.
Executive Chef
Loco Lime Infuse Restaurant
05.2010 - 05.2011
- Hired for my experience in the food and hospitality field
- Daily tasks such as inventory hands on management, of day-to-day working of the restaurant
- Train all team members to a high standard to ensure all employees can perform all functions in the kitchen, maintain labor costs and ensure the protection and maintenance of all operating equipment
- Maintaining an open line of communication between employees and management
- Creating New Manu's and New Catering Manu also weekly special
- Creating daily specials
- Responsible for ordering and inventory
- Opening and closing the kitchen
- Working sauté and the weekends.
Executive Chef
Ruth's Chris Steak House
09.2005 - 10.2010
- Hired as sauté cook in mid-years promoted to broil cook in 1 year promoted as sous chef
- Trained through Ruth's Chris seven-week management program in Miami, Sarasota
- Reduced labor, operational and food costs and brought store in-line per corporate standards
- Responsible for all cost centers, and daily Kitchen operations, with revenue of $4+ million yearly
- Responsible for always maintaining an efficient and well-organized kitchen
- Maintaining food costs
- Demonstration of superior recipe knowledge for the entire menu
- Monitoring food quality and quantity, portion control and food storage
- Provide outside catering when directed and work with individual assigned to outside catering, complete all work responsibilities and assignments in a timely manner and ensure that all standard recipes are followed in the kitchen
- Maintain an open communication line to the General Manager, Bar Manager, Executive Director and Owners
- Prepare and order food products, maintain par stock levels and perform end of week – nightly or monthly stock takes and track cost percentages through the POS, COMPET SYSTEM
- Train all team members to a high standard to ensure all employees can perform all functions in the kitchen, maintain labor costs and ensure the protection and maintenance of all operating equipment
- Executing banquets for 200 plus guests
- Creating daily amuses for first time guest and 'V.I.P.' Closing the kitchen responsible for 13-16 employees at a time
- Store finished 24th worldwide (of 145 stores) on yearly corporate shops for 2009.
Trainer/ Coach
Carolina Panther Gala Diner
10.2000 - 11.2005
Trainer/ Coach
The Cheesecake Factory
10.1999 - 11.2005
- Worked my way up from pantry to coach in all stations at The Cheesecake Factory from salads, pizza, pasta, broil, flat top, fry, sauté's, and all prep opening team
- Opened 2 restaurants for The Cheesecake Factory.
Line Cook
Maggiano's
03.2003 - 05.2004
- Started on salads and moved my way up to pasta 4th man assemble and prep
- Daily prep and execute dishes based upon company standard.
Coach
Jayson's Deli
01.2008 - 05.2000
- Coach open Jenison's Deli all the locations in Charlotte nc
- Work all the stations prep from scratch according to corporate spec.
Education
High School Diploma -
West Charlotte High school
Charlotte, NC01.2001
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Kitchen management
- Operations management
- Safe food handling
- Catering and events
Certification
Servsafe
References
References available upon request
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Software
Orderly
Compet
Microsoft Excel
Microsoft Word
Languages
English
Professional Working
Spanish
Native or Bilingual
Timeline
Executive Chef
Southern Pecan Gulf Cost Kitchen
11.2020 - Current
Executive Chef
La Revolucion Taco, Mexicology and Good Times
11.2015 - 08.2020
Chef/Owner
Fabulous Food International Catering
09.2014 - 01.2022
Executive Chef
Texicali Taco and tequila
02.2014 - 11.2015
Executive Chef
Villa Antonio Italian Restaurant
05.2011 - 03.2014
Executive Chef
Loco Lime Infuse Restaurant
05.2010 - 05.2011
Coach
Jayson's Deli
01.2008 - 05.2000
Executive Chef
Ruth's Chris Steak House
09.2005 - 10.2010
Line Cook
Maggiano's
03.2003 - 05.2004
Trainer/ Coach
Carolina Panther Gala Diner
10.2000 - 11.2005
Trainer/ Coach
The Cheesecake Factory
10.1999 - 11.2005
High School Diploma -
West Charlotte High school
Trainer/ Coach
The Cheesecake Factory
Kitchen manager
Los Kikos Mexican / Columbian Restaurant
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