Carlos Vazquez
Chef
Houston,TX
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
19
19
years of professional experience
Work History
Chef De Cuisine
Hyatt Centric The Woodlands
04.2014 - Current
- Created menus and designed corresponding recipes for different Ethnic, Religious and Dietary groups.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for John Cooper High School.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Verified compliance in preparation of menu items and customer special requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with staff members to create meals for large banquets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with other personnel to produce and modify menus and selections.
- Forecasted supply needs and estimated costs.
- Obtained fresh, local ingredients to lower grocery costs.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Kept labor at or below 12% to support business profit targets.
- Planned promotional menu additions based on seasonal pricing and product availability.
Sous Chef
Hyatt Regency Downtown Houston
04.2012 - 04.2014
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Reduced food cost 10% by using seasonal ingredients, setting standards for portion size and minimizing waste.
Executive Chef Partner
Outback Steakhouse - Bloomin' Brands
01.2004 - 04.2012
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Verified compliance in preparation of menu items and customer special requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with other personnel to produce and modify menus and selections.
- Forecasted supply needs and estimated costs.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Supervised and enhanced work of 16-person team producing more than 400 plates per day.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Kept labor at or below 13% to support business profit targets.
Education
Associate of Applied Science - Culinary Arts
Culinary Institute LeNotre
Houston, TX12.2011
Skills
- Budgeting and Cost Control
- Production Preparation
- Regulatory Compliance
- Food Science
- Dish Preparation
- Performance Assessment
- Profit Target Achievement
- Knife Skills
- Food Spoilage Prevention
- Disciplinary Action
- Food Preparation Techniques
- Employee Training
- Food Safety
- Menu Planning
- Signature Dish Creation
- Inventory Rotation
- Vendor Relations
- Forecasting and Planning
- Vendor Sourcing
- Large-Scale Events Planning
- Culinary Expertise
- Kitchen Sanitation
- Banquets and Catering
- Managing Production Logistics
- Reading Comprehension
- Proper Food Storage
- Food Allergies
- Dietary Restrictions
- High-Volume Environments
- Labor and Food Cost Control
- Company Quality Standards
- Equipment Purchasing
- Special Orders
- Kitchen Staff Management
- Health Department Standards
- Kitchen Equipment Safety
- Menu Planning Capability
- Knowledge of Production Equipment
- Inventory and Supply Management
- Work Assignments
- Timely Food Delivery
- Staff Performance Assessments
- Workflow Optimization
- Active Listening
- Workflow Coordination
- Portion Standards
- Purchasing Management
- Customer Orders
- Contamination Prevention
- Cost Control
- Staff Meetings
- Hiring, Training and Development
- Brand Loyalty
- Production Company Collaboration
- Create Recipes
- Organization and Prioritization
- BOH Operations
- Cooking Technique Demonstrations
- Verify Food Quality
- Financial Analysis
- Corrective Actions
- Guest Satisfaction
- Staff Recruiting and Hiring
- Servsafe Certified
- Waste Reduction
- Food Preparing, Plating and Presentation
- Cleaning and Sanitation
- Hospitality Management
- Purchasing
- Scheduling
- Performance Improvement Monitoring
- Staff Supervision and Coordination
- Special Dietary Requirements
- Chef Support
- Chef Consultations
Cooking with my youngest daughter
The times that I am home with the family my daughter and I have this drive and passion for cooking and creating new dishes that she is able to learn as well try new seasonal vegetable, proteins and apply different techniques of cooking methods.
Languages
Spanish
Native or Bilingual
Timeline
Chef De Cuisine
Hyatt Centric The Woodlands
04.2014 - Current
Sous Chef
Hyatt Regency Downtown Houston
04.2012 - 04.2014
Executive Chef Partner
Outback Steakhouse - Bloomin' Brands
01.2004 - 04.2012
Associate of Applied Science - Culinary Arts
Culinary Institute LeNotre
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