Carlos Reyes
Upper Marlboro ,MD
Summary
Diligent Sous Chef possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.
Experienced with crafting exceptional culinary experiences that captivate guests. Utilizes expertise in menu development and kitchen management to ensure seamless operations. Track record of leading talented teams to achieve culinary excellence and adapt to evolving industry trends.
Culinary professional bringing wealth of experience in high-end kitchen environments focusing on delivering exquisite dining experiences. Known for collaborating effectively with team members to achieve culinary excellence and adapt to changing demands. Proficient in menu development kitchen operations and fostering positive team culture.
Professional culinary expert with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in fast-paced environments.
Overview
11
11
years of professional experience
Work History
Sous Chef
Fiola Mare
Washington D.C
03.2022 - Current
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Developed and implemented new menu items in collaboration with executive chef.
- Trained junior chefs on culinary techniques and station responsibilities.
- Coordinated food preparation for high-volume service, maintaining quality and presentation standards.
- Designed seasonal menus that highlighted local ingredients and culinary trends.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Supervised and trained kitchen staff, fostering a collaborative team environment.
- Collaborated with front-of-house team to deliver exceptional dining experiences.
- Developed relationships with local suppliers to source high-quality ingredients.
- Implemented inventory control measures to minimize costs and maximize quality.
- Led culinary workshops, enhancing team skills and promoting creative menu development.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Executive Sous Chef
Seasons Culinary Services Inc
Alexandria, VA
12.2016 - 01.2022
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Directed culinary operations, ensuring high standards of food quality and presentation.
- Collaborated with executive chef to design seasonal menus aligned with customer preferences.
- Mentored kitchen staff, enhancing skills and promoting teamwork in fast-paced environment.
- Managed inventory control, ensuring optimal stock levels and minimizing food costs.
- Streamlined food preparation processes, reducing waste and improving kitchen efficiency.
- Implemented health and safety protocols, maintaining compliance with industry regulations.
- Led special events catering initiatives, delivering bespoke culinary experiences for clients.
- Evaluated vendor performance, negotiating contracts to secure quality ingredients at competitive prices.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Line Cook Supervisor
Coconut Club
Washington, DC
06.2019 - 10.2020
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Enforced health and safety regulations, optimizing adherence to quality standards.
- Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Trained new cooks on preparation techniques and menu specifications.
Kitchen Manager
Plan B Burger Bar
Washington, DC
01.2016 - 03.2019
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Checked and tested foods to verify quality and temperature.
Line Cook
Del Frisco's Grille
Washington, DC
09.2015 - 12.2015
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Pastry Sous Chef
Barcelona Wine Bar & Restauran
Washington, DC
01.2015 - 07.2015
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Cooked all menu items according to specified instructions.
- Assisted in preparing and assembling pastries, ensuring adherence to quality standards.
- Maintained cleanliness and organization of workstations, promoting a safe cooking environment.
- Collaborated with kitchen staff to streamline production processes and improve efficiency.
- Supervised pastry production process, ensuring quality and consistency in all desserts.
- Developed new dessert recipes, incorporating seasonal ingredients to enhance menu offerings.
Education
No Degree -
Culinary Institute of America
New York, NY08.2011
Menu Desing And Engineering -
Cornell University
Ithaca, NY02.2023
Skills
- Food rotation
- Recipe Creation
- Portioning
- Garnishing
- Food Presentation
- Food Spoilage Prevention
- Ingredients Measuring
- Menu planning
- Supply Management
- Kitchen sanitation
- Food safety
- Budgeting
- Plating
- Frying
- Team management
- Stocking and Replenishing
- Menu Memorization
- Safe handling
- Catering background
- Bilingual
- Seafood preparation
- Leadership qualities
- Knife skills
- Sanitation protocols
- Kitchen operations
- Food presentation
- Butchery skills
- Culinary expertise
- Menu development
- Recipe creation
- Fine-dining expertise
- Ingredient sourcing
- Nutrition
- International cuisine
- Wine pairing
- Dish preparation
- Menu pricing strategy
- Culinary techniques
- Menu planning capability
- Cost reduction
- Inventory rotation
- Kitchen management
- Menu supervision
- Cost control and budgeting
- Staff training
- Banquets and catering
- Purchasing
- Workflow coordination
- Waste reduction
- Cost management
- Purchasing management
- Forecasting and planning
- Vendor relations
- Allergy awareness
- Cost control
- Ingredient selection
- Budget development
- Nutritional advice
- Menu pricing
- Food preparation techniques
- Menu design
- Kitchen equipment safety
- Recipes and menu planning
- Kitchen staff management
- Teamwork
- Teamwork and collaboration
- Time management
- Attention to detail
- Team leadership
- Kitchen leadership
- Inventory management
Languages
English
Full Professional
Spanish
Native or Bilingual
Italian
Limited Working
Timeline
Sous Chef
Fiola Mare
03.2022 - Current
Line Cook Supervisor
Coconut Club
06.2019 - 10.2020
Executive Sous Chef
Seasons Culinary Services Inc
12.2016 - 01.2022
Kitchen Manager
Plan B Burger Bar
01.2016 - 03.2019
Line Cook
Del Frisco's Grille
09.2015 - 12.2015
Pastry Sous Chef
Barcelona Wine Bar & Restauran
01.2015 - 07.2015
No Degree -
Culinary Institute of America
Menu Desing And Engineering -
Cornell University