Joel Valdes
Chef
Palm Springs,FL
Summary
With over 23 years of experience in the food service industry, mastered the art of preparing a wide variety of unique appetizers, soups, entrees, sauces, and desserts. Proficient in numerous cooking techniques and cuisines, working with ingredients from countries around the world, bringing a diverse range of flavors to every dish. A proven leader with a track record of training, developing, and fostering strong teams committed to quality, presentation, cost efficiency, and safety. Thriving under pressure in fast-paced kitchens, always maintain a calm demeanor during busy times to ensure high productivity. Excellent menu creation and development skills further enhance ability to deliver exceptional culinary experiences.
Overview
16
16
years of professional experience
3
3
years of post-secondary education
1
1
Certification
2
2
Languages
Work History
Private Chef
Self-employeed
08.2021 - Current
- Work closely with clients regarding their nutritional goals and implementing meal plans accordingly.
- Demonstrate versatility by preparing various types of cuisine from around the world according to client preferences.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
Executive Chef
VE RESTAURANT
West Palm Beach, Florida
04.2022 - 04.2023
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Increased customer satisfaction by creating an innovative and diverse menu.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Established and maintained food costs under 30%, all while sourcing products of the highest quality from local farmers and vendors.
Executive Sous Chef
Lost City Golf Club
Atlantis , FL
10.2020 - 04.2022
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Chef Brigade
HMF at THE BREAKERS
West Palm Beach, Florida
07.2019 - 10.2020
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Executive Chef/Owner
HOLY FIT MEALS
Miami, Florida
04.2012 - 06.2019
- Oversaw entire operation involving development and preparation of distinctive cuisine for corporate clients, as well as, customized diet dishes for clients
- Managed four cooks and two office staff in preparation of entrees, specialty dishes, and corporate catering
- Created unique menu items and plate presentations
- Standardized innovative production recipes to maintain consistent cuisine and customer satisfaction
- Developed and implemented policies and procedures for efficiency in operations and food safety
- Advertised and promoted sales, as well as, form and manage a clientele base
- Formed and built customer relationships
- Sought after new accounts
- Designed a business plan and webpage
- Advertised on social networks
- Kept food cost at an average of 26%
- Budgeted business and recorded and profits and losses
- Stored food properly to ensure optimal quality
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
DORAL PARK COUNTRY CLUB
04.2011 - 07.2012
- Floated in various stations as needed
- Worked directly under the chef and sous chef
- Created sauces and soups
Executive Chef
CAVALIER HOTEL
South Beach, Florida
07.2009 - 04.2012
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Successfully developed a dozen kitchen staff members through training, disciplinary action, and performance reviews.
- Oversaw culinary efforts involving preparation for distinctive cuisine for casual restaurant with $2.2 million in annual sales
- Redesigned menu while creating dishes to satisfy the targeted guests
- Administrated daily recipe preparation, food storage, cooking, and presentation
- Researched and selected ingredients based on seasonal availability and quality
- Significantly lowered food cost from 35% to 28% in two months
Chef de Parti
FOUNTAINE BLEU RESORT
08.2008 - 07.2009
- Assist Sous Chef in kitchen management
- Played a key role in opening various restaurants and venues, within the resort
- As a member of the opening team, floated around various restaurant to assist in setting up new kitchen and training staff
- Part of huge banquet events including the Victoria’s Secret Fashion show amongst many other big events
- Assisted in receiving all new equipment in off-site warehouse, checked equipment, re-packed, and sent to the resort
- Unpacked and organized all equipment, through various venues throughout the resort
Education
Associate of Science - Culinary Arts
Le Cordon Bleu
Miami 10.2005 - 01.2008
Nutrition And Wellness
University of Aberdeen
Online 01.2023 - 05.2023
Skills
Creative Menu Development
Special Event Planning
Specialty Cuisine and Presentation
Cost Containment and Reduction
Food and Kitchen Safety
Team management
Purchase and Inventory Control
Staff Leadership and Training
Client relationship building
Recipe development & menu planning
Wine pairing
Event catering
Nutritional advice
Certification
ServSafe Managers
Timeline
ServSafe Managers
12-2027
Nutrition And Wellness
University of Aberdeen
01.2023 - 05.2023
Executive Chef
VE RESTAURANT
04.2022 - 04.2023
Private Chef
Self-employeed
08.2021 - Current
Executive Sous Chef
Lost City Golf Club
10.2020 - 04.2022
Chef Brigade
HMF at THE BREAKERS
07.2019 - 10.2020
Executive Chef/Owner
HOLY FIT MEALS
04.2012 - 06.2019
DORAL PARK COUNTRY CLUB
04.2011 - 07.2012
Executive Chef
CAVALIER HOTEL
07.2009 - 04.2012
Chef de Parti
FOUNTAINE BLEU RESORT
08.2008 - 07.2009
Associate of Science - Culinary Arts
Le Cordon Bleu
10.2005 - 01.2008
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