Carlos Alberto Villegas Chef
San Diego,United States
Summary
Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 12-year background in restaurant industry. Skilled at developing new menus for different settings and environments ranging from fine dinning special events , Banquets, Breakfast, Brunch, Lunch and dinner, expert in cross-training cooks and make seamless transitions from kitchen to kitchen
Overview
14
14
years of professional experience
Work History
Sous Chef
The Ritz Carlton Bacara
Santa Barbara, CA
07.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
Sous Chef
Santa Clara Marriott
Santa Clara, CA
07.2022 - 07.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Assistant Sous Chef
Marriott Marquis
San Diego, CA
04.2022 - 06.2023
- My duties include overseeing cooking and timing parties to perfection that range a 4-person taste panel, to a 3000 people buffet all while having smaller parties in between, seasoned in outside catering events, expert in big banquet logistics and timings, averaging sales of 1,000,000 USD a week, breaking sales records in 2022 and 2023, very capable of cross-training and training staff.
Cook
Marriott Marquis
06.2016 - 04.2022
- Performed multiple jobs such as grill cook, sauté cook, fry cook, pantry cook, and took care of concierge (VIP lounge) and expeditor, Trained by award winning Chef Aron Schwartz, Cooking alongside amazing Chefs such as two-time Michelin star Chef Suzette Gresham, And celebrity Chef Bernard Guillas creating amazing dishes and elevating the very concept of cooking.
Sous Chef
Old Town Mexican Cafe
01.2016 - 06.2016
- Worked as sous chef in a fast phased restaurant with and an incredible busy setting putting out great food in matter of minutes all while coordinating two kitchens.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
Sous Chef
karinas
11.2014 - 05.2015
- 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.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
La tequila
04.2014 - 10.2014
- Opened a restaurant with the direction of the chef creating a promising menu from scratch with limited staff and resources.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Line Cook
Venga Venga
01.2013 - 02.2014
- Worked as a lead cook , prep and line cook during bussy and demanding hours, learning deferent techniques
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Line Cook
Red Robin
08.2012 - 12.2012
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Cook
california pizza kitchen
02.2010 - 08.2012
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Education
No Degree - Culinary Arts
South Western College
Chula VistaHigh School Diploma -
Montgomery High
San Diego06.2009
Skills
- Menu Planning
- High-Volume Environments
- Food Preparation and Safety
- Budgeting and Cost Control
- Cross-Training
- Proactive
- Calm and collected while under pressure
- Fine Dining Expertise
- Banquets and Catering
Languages
Spanish
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Timeline
Sous Chef
The Ritz Carlton Bacara
07.2024 - Current
Sous Chef
Santa Clara Marriott
07.2022 - 07.2024
Assistant Sous Chef
Marriott Marquis
04.2022 - 06.2023
Cook
Marriott Marquis
06.2016 - 04.2022
Sous Chef
Old Town Mexican Cafe
01.2016 - 06.2016
Sous Chef
karinas
11.2014 - 05.2015
Sous Chef
La tequila
04.2014 - 10.2014
Line Cook
Venga Venga
01.2013 - 02.2014
Line Cook
Red Robin
08.2012 - 12.2012
Cook
california pizza kitchen
02.2010 - 08.2012
No Degree - Culinary Arts
South Western College
High School Diploma -
Montgomery High