Clyde Toro Velez
Sarasota,FL
Summary
Dynamic Executive Chef with a proven track record at Sun Outdoors Sarasota, specializing in innovative menu creation and effective inventory control. Expert in food safety and team leadership, I consistently enhance culinary offerings while optimizing kitchen operations, resulting in reduced waste and elevated guest satisfaction.
Overview
12
12
years of professional experience
Work History
Executive Chef/Food & Beverage Director
Sun Outdoors Sarasota
Sarasota, Florida
06.2023 - Current
- Created innovative menu concepts based on seasonal ingredients and customer preferences.
- Supervised kitchen staff to ensure compliance with food safety and sanitation standards.
- Optimized inventory control processes, reducing waste and associated costs.
- Coordinated catering events, customizing menus to align with client specifications and dietary requirements.
- Collaborated with suppliers to secure high-quality ingredients and negotiate favorable pricing agreements.
- Implemented efficient kitchen workflows, increasing productivity during peak service hours.
Executive Sous Chef
Plymouth Harbor On Sarasota Bay
Sarasota, FL
04.2022 - 06.2023
- Executed menu planning and recipe development to enhance culinary offerings.
- Created unique recipes that emphasized flavor and visual appeal.
- Trained kitchen staff on advanced culinary techniques to improve skills.
- Managed food expenses and supervised quality assurance for adherence to standards.
- Monitored kitchen operations to ensure safety and proper food handling practices.
- Coordinated daily restaurant operations to maintain efficiency and service quality.
Kitchen Supervisor
Waldorf Astoria
Orlando, FL
04.2020 - 04.2021
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Kitchen Supervisor
Ritz Carlton Hotel
Orlando, FL
06.2019 - 04.2020
- Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Investigated and resolved complaints regarding food quality, service or accommodations.
- Oversaw food preparation, production and presentation according to quality standards.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Kitchen Supervisor
JW Marriott Grande Lakes
Orlando, FL
01.2014 - 06.2019
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
Education
Bachelor of Arts - Culinary Arts
Le Condon Bleu College of Culinary Arts
OrlandoSkills
- Dish creation and presentation
- Menu planning and recipes
- Forecasting and operational planning
- Fine dining expertise
- Kitchen equipment maintenance
- Food safety and preparation
- Menu planning
- Food safety
- Inventory control
<Enter your own>
Title: Executive Sous Chef
Timeline
Executive Chef/Food & Beverage Director
Sun Outdoors Sarasota
06.2023 - Current
Executive Sous Chef
Plymouth Harbor On Sarasota Bay
04.2022 - 06.2023
Kitchen Supervisor
Waldorf Astoria
04.2020 - 04.2021
Kitchen Supervisor
Ritz Carlton Hotel
06.2019 - 04.2020
Kitchen Supervisor
JW Marriott Grande Lakes
01.2014 - 06.2019
Bachelor of Arts - Culinary Arts
Le Condon Bleu College of Culinary Arts
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