Cesar Gutierrez
Draper,UT
Summary
Dynamic Executive Chef with a proven track record at Acalis Senior Living, specializing in menu development and cost control. Expert in food safety and team leadership, I enhanced resident satisfaction through innovative, seasonal menus while optimizing inventory management, reducing waste by 20%. Committed to fostering a collaborative kitchen environment and delivering exceptional dining experiences.
With 30 years of experience in the culinary field, I have led luxury culinary teams in different Latin American countries, both as a chef and chef instructor.
My vision of cooking is always to deliver a high-quality final product, bringing experience, speed, and discipline to the kitchen team, as well as leadership and creativity to every dish.
Overview
2026
2026
years of professional experience
Work History
Executive Chef
Acalis Senior Living Santiago ,Chile.
- Led culinary team in meal preparation and presentation for residents' dietary needs.
- Developed seasonal menus emphasizing fresh, local ingredients to enhance dining experiences.
- Implemented food safety protocols ensuring compliance with health regulations and best practices.
- Trained kitchen staff on efficient cooking techniques and equipment usage to improve kitchen workflow.
- Collaborated with nutritionists to create balanced meal options tailored to residents' health conditions.
- Streamlined inventory management processes reducing waste and optimizing supply procurement strategies.
- Conducted regular quality assessments of food service operations promoting continuous improvement initiatives.
- Fostered positive relationships with vendors negotiating better pricing and delivery terms for supplies.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
Brabo Pizza Restaurant.
05.2025 - Current
- Led culinary team in meal preparation and presentation for residents' dietary needs.
- Developed seasonal menus emphasizing fresh, local ingredients to enhance dining experiences.
- Implemented food safety protocols ensuring compliance with health regulations and best practices.
- Trained kitchen staff on efficient cooking techniques and equipment usage to improve kitchen workflow.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Sushi Chef
Yama Sushi Bar, Montage Hotel.
12.2024 - 05.2025
- Maintained cleanliness and organization of workstations to promote safety and efficiency.
- Prepared sushi and sashimi with precision, ensuring quality and presentation standards.
- Assisted in inventory management, monitoring stock levels of ingredients and supplies.
- Collaborated with kitchen staff to optimize workflow during peak hours, enhancing service speed.
Line Cook
Salt Palace Convetion Center.
07.2023 - 11.2023
- Maintained cleanliness and organization of workstations to promote safety and efficiency.
- Prepared sushi and sashimi with precision, ensuring quality and presentation standards.
- Assisted in inventory management, monitoring stock levels of ingredients and supplies.
- Collaborated with kitchen staff to optimize workflow during peak hours, enhancing service speed.
Sushi Chef
Tsunami Sushi Bar and Grill.
12.2023 - 12.2024
- Prepared sushi and sashimi with precision, ensuring quality and presentation standards.
- Maintained cleanliness and organization of workstations to promote safety and efficiency.
- Assisted in inventory management, monitoring stock levels of ingredients and supplies.
- Collaborated with kitchen staff to optimize workflow during peak hours, enhancing service speed.
- Developed new sushi recipes based on seasonal ingredients, contributing to menu innovation.
- Trained junior chefs on sushi preparation techniques, fostering skill development within the team.
- Implemented food safety protocols to comply with health regulations and minimize risks.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Sous Chef & Sushimaster
Marina Las Condes, Best Western Santiago, Chile.
08.2015 - 10.2018
- Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
- Developed and implemented seasonal menu offerings, enhancing guest dining experiences.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Collaborated with management to optimize inventory control processes, reducing waste and costs.
- Managed food safety protocols, ensuring compliance with health regulations and standards.
- Coordinated catering services for events, customizing menus to meet diverse client needs.
- Led special culinary projects, driving innovation in menu development and presentation techniques.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Banquet & Gardemanger Chef
Sheraton Hotels & Resorts Santiago, Chile.
06.2005 - 05.2014
Education
Inacap Culinary Arts School
Las Condes, Santiago, Chile.Master of Arts -
Intectur Culinary Arts School
Santiago, Chile.Japanese Culture Institute
Santiago, ChileSkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Kitchen operations oversight
- Food prep planning
- Special events
- Catering and events
- Staff training
- Coaching and mentoring
Additional Information
Ice sculptures and carvings for luxury events.
Pastries and bakery
Specializing in Japanese cuisine.
Specializing in French cuisine.
Mastering traditional and molecular cooking techniques.
Languages
English
Professional Working
Spanish
Native or Bilingual
Timeline
Executive Chef
Brabo Pizza Restaurant.
05.2025 - Current
Sushi Chef
Yama Sushi Bar, Montage Hotel.
12.2024 - 05.2025
Sushi Chef
Tsunami Sushi Bar and Grill.
12.2023 - 12.2024
Line Cook
Salt Palace Convetion Center.
07.2023 - 11.2023
Executive Sous Chef & Sushimaster
Marina Las Condes, Best Western Santiago, Chile.
08.2015 - 10.2018
Banquet & Gardemanger Chef
Sheraton Hotels & Resorts Santiago, Chile.
06.2005 - 05.2014
Executive Chef
Acalis Senior Living Santiago ,Chile.
Inacap Culinary Arts School
Master of Arts -
Intectur Culinary Arts School
Japanese Culture Institute