Cleyton Vasquez
Burbank,CA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef/Kitchen Manager/Beer Tender
Brews Brothers Craft Beer
11.2018 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Catering Chef/Lead Steward/Logistics Lead
Nes Events Kosher Kitchen
06.2017 - 07.2021
- Cooked for large groups of people and managing various types of food for large events.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Contributed to top-notch banquet services by overseeing table sets ups according to event specifications.
- Coordinated with event managers on logistics, guaranteeing smooth service during large-scale events.
- Managed timely setup and breakdown of events, ensuring seamless transitions between functions.
- Stepped into additional roles during busy times to boost coverage of important stations.
Sous Chef
American Legion Post 43
11.2011 - 07.2020
- Reduced food waste by implementing portion control measures and utilizing surplus ingredients for daily specials.
- Enhanced event satisfaction by creating customized menus tailored to clients'' preferences and dietary needs.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Planned and directed high-volume food preparation in fast-paced environment.
General Manager
Stout Burgers and Beers
11.2011 - 02.2017
- Managed budget implementations, employee reviews, training, schedules.
- Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
- Reviewed and approved employee schedules and timesheets.
- Tracked food production levels, meal counts, and supply costs.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
Line Cook
Dillons Irish Pub
07.2010 - 10.2011
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Lead Chef
Swill Automatic
09.2010 - 09.2011
- Implemented cost-saving measures, increasing profitability without compromising on food quality or presentation standards.
- Improved kitchen efficiency by implementing streamlined processes for food preparation and plating.
- Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
- Managed inventory control systems to reduce waste and maintain optimal stock levels for daily operations.
- Developed creative special-event menus tailored to individual client needs and preferences, resulting in increased bookings for private functions.
- Collaborated with management to develop seasonal menus, considering guest preferences and market trends.
- Enhanced culinary quality by developing innovative recipes and refining existing menu items.
- Maintained well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
Hollywood, CA09-2010
Skills
- Food safety
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Hiring, training, and development
- Inventory control
- Kitchen management
- Operations management
- Catering and events
- Coaching and mentoring
- Staff scheduling
- Food plating and presentation
- Recipes and menu planning
- Allergy awareness
- Culinary techniques
- Food prep planning
Certification
ServeSafe
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef/Kitchen Manager/Beer Tender
Brews Brothers Craft Beer
11.2018 - Current
Catering Chef/Lead Steward/Logistics Lead
Nes Events Kosher Kitchen
06.2017 - 07.2021
Sous Chef
American Legion Post 43
11.2011 - 07.2020
General Manager
Stout Burgers and Beers
11.2011 - 02.2017
Lead Chef
Swill Automatic
09.2010 - 09.2011
Line Cook
Dillons Irish Pub
07.2010 - 10.2011
ServeSafe
Associate of Arts - Culinary Arts
Le Cordon Bleu
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