Cesar Diaz

Promoted from Sous Chef to Executive Chef within one year, reflecting consistent high performance and leadership capability.

• Contributed to menu development and seasonal tasting menu collaboration with culinary leadership, elevating guest satisfaction and overall dining experience.
• Oversees kitchen operations and a team of 10 kitchen staff, ensuring efficient service execution, quality standards, and food safety compliance.
• Assisted in the development of rooftop dining operations, collaborating with ownership to align culinary direction with business vision and guest expectation.
• Experienced in multi venue culinary operations including weddings, rooftop dining, catering, brunch, and events.
• Drove cost optimization by implementing efficient workflows, reducing food waste, and enhancing inventory management systems to improve overall profitability.
• Manage vendor relationship, conducting supplier meetings and sourcing quality products while maintaining cost efficiency.

• Transferred within Nobu Restaurant Group from Miami Beach to Atlanta to support opening operations and maintain consistent culinary standards across locations.
• Prepared high quality dishes following Nobu's signature recipes and presentation standards.
• Coordinated with kitchen team to deliver timely service during peak hours, enhancing guest satisfaction.
• Ensured cleanliness and organization of kitchen workspace and equipment, supporting overall kitchen efficiency.
• Demonstrated progressive leadership growth, overseeing kitchen operations, service execution, and team coordination in high volume environments.

Selected for recurring annual off premise culinary operations (July 2021-July 2022-July 2023)

• Set up temporary kitchen.
• Coordinated station organization for live service.
• Maintaining precision and consistency under pressure high output service in external venue environments.
• Operated grill station, ensuring precise temperature control.

• Execution of refined Japanese cuisine integrating traditional Japanese techniques with Peruvian ingredients.
• Station responsibility on hot and cold line during a la carte service.
• Preparation of food items following standardized recipes and portion control guidelines.
• Plating and presentation of dishes to luxury fine dining standards.
• Assist with special events and venues.

• Prepare and cook menu items according to hotel standards.
• Station set up quality presentation.
• Assisted with banquet and outdoor event
• Support team in high pressure service.

• Prepare and cook menu items according to hotel standards
• Hot line preparation
• Buffet set up
• Set up outdoor prep station

• Set up and stock assigned station.
• Food prep
• Contribute to menu innovation

• Filleting
• Food and seafood preparation.
• Inventory management.
• Final product development.

• Saucier
• Pan
• Garde manager
• Preparation of specialty dishes.
• Presentation for special events such as banquets, and weddings.
• Farm to table ingredient handling.

• Recipes preparation and execution.
• Fry station fritters Production.
• Portion Control and product standardization.
• Inventory and stock management.
• Final product preparation and kitchen support.

• Preparation of entrees and side dishes.
• Execution of main course components.
• Preparation of fonds, sauces, and emulsions.
• Responsible for receiving merchandise.

• Food preparation and production.
• Open food services areas.
• Hot, cold and soup kitchen stations support.