Cesar Cazares
Bedford,TX
Summary
Performance-driven culinary professional with experience in Michelin-star environments, hotels, and large-scale operations. Specializing in technical precision, consistency, and discipline. Seeking to transition into a sous chef chef role to apply my experience to rigorous standards for menu innovation.
Overview
8
8
years of professional experience
Work History
Line Cook
Mamani, Feel Good Hospitality
Dallas, TX
11.2025 - Current
- Executed precise cooking methods to ensure consistency and quality of food presentation.
- Maintained cleanliness and organization of food preparation areas according to health standards.
- Monitored inventory levels and helped manage supply orders for efficient kitchen operations.
- Contributed to positive team dynamics by fostering communication and cooperation among staff members.
Line Cook
Knife Italian, Ritz Carlton Las Colinas
Irving, TX
05.2024 - 11.2025
- Optimized and maintained SOPs for doughs and filling preparations, ensuring product consistency across a high-volume environment for items like pastas and pizzas in a fine dining environment.
- Executed daily tasting of ingredients to ensure excellence before every service.
- Collaborated with the chef de cuisine to create weekly specials based on seasonal ingredients
- Managed line operations with a focus on zero-waste inventory management to maintain 29% food cost.
Restaurant General Manager
La Acapulquena
Dallas, TX
05.2021 - 03.2022
- Scheduled and directed staff in a daily work assignments to maximize productivity.
- Supervised a team of BOH and FOH restaurant staff and managed the dining room, bar, and administrative responsibilities
- Recruited, hired and trained personnel on customer service skills, food, and beverage knowledge and ensured health an safety standards were met.
Assistant Kitchen Manager
Bravo Eats
Kennedale, TX
12.2020 - 05.2021
- Oversaw and assisted in food production, and led a six-member team.
- Developed weekly specials for the restaurant and customized meal plans.
- Assist ownership in hiring, training, planning, and directing daily operation.
- Directed team to reduce food waste and keep food costs below 25%.
- Aided management to reduce labor cost and keep below 27%.
- Counseled and disciplined staff when necessary to optimize efficiency.
Line Cook
Atla NYC
New York, NY
05.2019 - 04.2020
- Produced menu items to specified recipe standards in a sophisticated contemporary Mexican eatery.
- Set up and replenished thestation and prepared items such as sauces, braises, vegetables, and vinaigrettes.
- Butchered various fish such as salmon, sea bass, branzino, and shellfish
Prep Cook
Cosme NYC
New York, NY
08.2018 - 04.2019
- Prepared world-class standard vegetables, sauces, and proteins for pick-up during service in a contemporary Mexican restaurant.
- Assisted and replenished the hot-line during the dinner rush that consisted of more than 200 reservations.
Education
BBA - Business Management Concentration in Latin Cuisine
The Culinary Institute of America
Hyde Park, NY07-2017
Skills
- Menu development and seasonal specials
- Servsafe manager certified, National Restaurant Association
- Bilingual in Spanish and English
- Knowledgeable in payroll processes, systems, and practices
- Inventory and cost control
- Extensive food and beverage knowledge, including cocktails, wine, and cuisines of the world
- Knowledge and experience in various food operations, including catering, fine dining, and bars
Awards
- Cosme ranked #23 by San Pellegrino World's 50 Best restaurants (2019)
- Atla named Restaurant of the Year by Time Out New York Magazine (2019)
Timeline
Line Cook
Mamani, Feel Good Hospitality
11.2025 - Current
Line Cook
Knife Italian, Ritz Carlton Las Colinas
05.2024 - 11.2025
Restaurant General Manager
La Acapulquena
05.2021 - 03.2022
Assistant Kitchen Manager
Bravo Eats
12.2020 - 05.2021
Line Cook
Atla NYC
05.2019 - 04.2020
Prep Cook
Cosme NYC
08.2018 - 04.2019
BBA - Business Management Concentration in Latin Cuisine
The Culinary Institute of America