CESAR NUÑEZ

• Oversee daily back-of-house operations, ensuring high standards in food quality, consistency, sanitation, and kitchen efficiency.
• Manage food costing, inventory control, budgeting, and labor expenses to maintain operational profitability and cost efficiency.
• Coordinate vendor relations, negotiate pricing, source products, and supervise purchasing processes to ensure quality and budget compliance.
• Lead menu development initiatives, including recipe creation, seasonal specials, plating standards, and product implementation.
• Develop and standardize recipes, portion controls, and preparation procedures to optimize consistency across kitchen operations.
• Supervise, train, and mentor kitchen staff, fostering a high-performance and team-oriented work environment.
• Conduct interviews, evaluate candidates, and oversee hiring and onboarding processes for back-of-house positions.
• Collaborate with management on operational planning, staffing strategies, and service execution for breakfast, lunch, and dinner operations.
• Monitor kitchen productivity, workflow organization, and health and safety compliance in accordance with company and local regulations.
• Support restaurant growth initiatives through operational improvements, staff development, and execution of new culinary concepts

• Strong experience in hot and cold kitchen stations, including grill, sauté, salads, fryer, and plating.
• Execute multiple preparations with accuracy and efficiency.
• Ensure consistent plating and presentation aligned with restaurant standards.
• Coordinate orders for accurate and timely delivery of dishes.
• Communicate effectively with kitchen and front-of-house staff.
• Maintain composure and performance in fast-paced, high-volume environments.
• Keep stations clean, organized, and flowing smoothly.
• Follow food safety and sanitation protocols.
• Collaborate with the team to ensure seamless service.
• Prioritize multitasking and time management without compromising quality.

• Execute service across multiple pasta stations, including both fresh and dried pasta preparations.
• Handle full prep for assigned stations, ensuring consistency, accuracy, and readiness for service.
• Support grill station operations, maintaining proper cooking techniques and timing.
• Uphold product quality, station organization, and smooth workflow during service.

• Lead kitchen operations and food sanitation.
• Trained staff in advanced culinary techniques.
• Managed inventory and costs for budget efficiency.
• Handled hiring, menu development, and guest feedback.

• Oversaw business operations and construction solutions.
• Implemented structural and organizational improvements.

• Directed team performance and ensured food consistency.
• Introduced new recipes and cost-saving practices.
• Collaborated on allergy-safe food handling.
• Experienced in molecular gastronomy: air, gel, spherification.

• Managed onsite assembly, electrical tasks, and blueprint execution.
• Coordinated load movement and elevator component installation.

• Supported hydraulic and electro-mechanical elevator builds.
• Conducted energizing, plumbing, and safety checks.

• Led project planning, budgeting, and team assignments.
• Negotiated contracts and tracked project milestones.

• Delivered healthcare facility renovations.
• Aligned contractor performance with client goals.