Seeking an Executive Chef position in a progressive environment that will savor dramatic and artful food presentation
Well organized quality oriented culinary professional, with extensive experience in all kitchen protocols and plate design
Hi, I’m
Carlos Velasquez
North Palm Beach,FL
Summary
Overview
45
years of professional experience
Work History
Sam Reeves
Private Chef
04.2024 - Current
Job overview
- Preparation of elaborate 8 course meals in Classic Italian, Caribbean and International Fusion Cuisines
- Responsible for menu design and recipes for parties from 8 to 40 people
- Trained and provided supporting staff, both culinary and service
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
- Created customized meal plans based on client dietary restrictions and preferences.
- Shopped for ingredients.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
Falcone Family
Personal - Private Chef
11.2014 - 04.2024
Job overview
- Planned daily menus, shopped and prepared daily meals
- Prepared special events and holiday menus
- Responsible for keeping kitchen and pantry stocked for family's daily needs
- Traveled with family to summer residences
- Planned and executed weekly events for house guests
- Supervised and trained household staff
- Looked after guests
- Overseen work of contractors
- Being hands on with administrative duties
- Drove my clients to different places
- Provided companionship
Nutropia
Chef
09.2014 - 11.2015
Job overview
- Responsible for purchasing all foods and supplies
- Overseen food preparation
- Responsible for training all staff
- Responsible for maintaining, all sanitation standards
Mulligan's Beach House Bar & Grill
Corporate Chef
08.2012 - 04.2013
Job overview
- Responsible for maintaining all kitchen management and staff
- Oversaw unit level supplies, purchasing and inventory controls
- Executed creative menu development and unit level implementation
- Coordinated event planning, banquets, catering and guest relations
- Responsible for overseeing 5 restaurant locations
Finz Waterfront Grille
Executive Chef
11.2005 - 06.2012
Job overview
- Responsible for hiring, scheduling and maintaining kitchen staff
- Responsible for purchasing and inventory control
- Creative menu development
- Special event planning, including banquets, catering and a la carte
- Monitored guest relations and customer dining satisfaction levels
Panama Hattie's
Executive Chef
06.1987 - 11.2005
Job overview
- Directed and trained a culinary staff of 25 and a front of the house staff of 20, serving up to 400 lunches and 700 dinners daily
- Exclusively responsible for all menus and recipes which have provided a reliable customer draw and a Four Star rating over many years
- Responsible for purchasing, inventory control and consistently maintaining an annual food cost of percentage of 29 to 32 percent
- Designed kitchen; and purchased & oversaw maintenance of equipment
Prezzo Fine Italian Dining
Sous Chef
04.1985 - 05.1987
Job overview
- Supervised kitchen staff of 15
- Responsible for production of all soups, sauces and fresh pastas
- Controlled inventory and purchasing
Ruby Tuesdays
Kitchen Manager
02.1980 - 03.1985
Job overview
- Designed and opened the kitchens for these 4 Florida locations
- Hired and trained the kitchen staff for each restaurant opening
Education
University of FloridaGainesville, FL
Associate Arts Degree from Business Administration
University Overview
Culinary Institute of Palm BeachWest Palm Beach, FL
Specialized Associate Degree from Culinary Arts
University Overview
Skills
- Allergy awareness
- International cuisine
- Client relationship building
- Cooking techniques
Certifications And Qualifications
Certifications And Qualifications
- NRA ServSafe Sanitation Certificate
- Multilingual - English, Spanish and French
Culinary Experience
Culinary Experience
- Personal - Private Chef, Falcone Family, 11/01/14, 04/30/24, Planned daily menus, shopped and prepared daily meals., Prepared special events and holiday menus., Responsible for keeping kitchen and pantry stocked for family's daily needs., Traveled with family to summer residences., Planned and executed weekly events for house guests., Supervised and trained household staff., Looked after guests., Oversaw work of contractors., Handled administrative duties., Drove clients to different places., Provided companionship.
- Chef, Nutropia, West Palm Beach, FL, 09/01/14, 11/30/15, Responsible for purchasing all foods and supplies., Oversaw food preparation., Responsible for training all staff., Responsible for maintaining all sanitation standards.
- Corporate Chef, Mulligan's Beach House Bar & Grill, Palm Beach & Martin Counties, FL, 08/01/12, 04/30/13, Responsible for maintaining all kitchen management and staff., Oversaw unit level supplies, purchasing and inventory controls., Executed creative menu development and unit level implementation., Coordinated event planning, banquets, catering and guest relations., Responsible for overseeing 5 restaurant locations.
- Executive Chef, Finz Waterfront Grille, Stuart, FL, 11/01/05, 06/30/12, Responsible for hiring, scheduling and maintaining kitchen staff., Responsible for purchasing and inventory control., Creative menu development., Special event planning, including banquets, catering and a la carte., Monitored guest relations and customer dining satisfaction levels.
- Private Chef, Palm Beach, FL, 10/01/00, Present, Preparation of elaborate 8 course meals in Classic Italian, Caribbean and International Fusion Cuisines., Responsible for menu design and recipes for parties from 8 to 40 people., Trained and provided supporting staff, both culinary and service.
- Executive Chef, Panama Hattie's, North Palm Beach, FL, 06/01/87, 11/30/05, Directed and trained a culinary staff of 25 and a front of the house staff of 20, serving up to 400 lunches and 700 dinners daily., Exclusively responsible for all menus and recipes which have provided a reliable customer draw and a Four Star rating over many years., Responsible for purchasing, inventory control and consistently maintaining an annual food cost of percentage of 29 to 32 percent., Designed kitchen; and purchased & oversaw maintenance of equipment.
- Sous Chef, Prezzo Fine Italian Dining, Palm Beach Gardens, FL, 04/01/85, 05/31/87, Supervised kitchen staff of 15., Responsible for production of all soups, sauces and fresh pastas., Controlled inventory and purchasing.
- Kitchen Manager, Ruby Tuesdays, Pompano, FL, Boynton Beach, FL, Coral Springs, FL, West Palm Beach, FL, 02/01/80, 03/31/85, Designed and opened the kitchens for these 4 Florida locations., Hired and trained the kitchen staff for each restaurant opening.
Languages
English , Spanish French
Native or Bilingual
French
Limited Working
Timeline
Private Chef
Sam Reeves
04.2024 - Current
Personal - Private Chef
Falcone Family
11.2014 - 04.2024
Chef
Nutropia
09.2014 - 11.2015
Corporate Chef
Mulligan's Beach House Bar & Grill
08.2012 - 04.2013
Executive Chef
Finz Waterfront Grille
11.2005 - 06.2012
Executive Chef
Panama Hattie's
06.1987 - 11.2005
Sous Chef
Prezzo Fine Italian Dining
04.1985 - 05.1987
Kitchen Manager
Ruby Tuesdays
02.1980 - 03.1985
University of Florida
Associate Arts Degree from Business Administration
Culinary Institute of Palm Beach
Specialized Associate Degree from Culinary Arts
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