Summary
Overview
Work History
Education
Skills
Stager Experience
Personal Information
References
Timeline
Generic
Cristian Aguilar

Cristian Aguilar

Long Island City,NY

Summary

Experienced chef with solid background in foodservice FOH&BOH. Offers excellent track record of tackling various tasks to support kitchen and wait staff. Demonstrates genuine hospitality to establish rapport with patrons and deliver memorable experiences.

Overview

21
21
years of professional experience

Work History

Captain Server

westlight upscaled rooftop
New York , NY
05.2019 - 11.2023
  • Supervised team members during shift operations ensuring tasks were completed efficiently.
  • Verified guest satisfaction with meals and suggested additional items to increase restaurant sales.
  • Rolled silverware and set up food stations and dining areas to prepare for next shift or large parties.
  • Used suggestive selling techniques to entice customers with more expensive or higher-margin items and add-ons.
  • Provided exceptional service to high volume of daily customers.
  • Explained menu items, describing ingredients and cooking methods upon request.
  • Managed opening and closing duties to facilitate restaurant operations.
  • Trained new employees to perform duties.

BOH Manager- Sous Chef

QUALITY MEATS NYC
New York
01.2016 - 04.2019
  • Ensure kitchen operations by overseeing daily product inventory, purchasing and receiving
  • Followed proper food handling methods and maintained correct temperatures of all food products, conducted daily inspections and maintained food sanitations and kitchen equipment safety reports
  • Established and maintained open, collaborative relationships with the kitchen team
  • Enforced appropriate work-flow and quality controls for food quality and temperature
  • Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly
  • Work along side with the excecutive and corporate chef for menu changes and special events.

Chef de Partida

COSME NYC
New York
01.2014 - 01.2016
  • Joined the the team to open up Contemporary Mexican inspired Chef Enrique Olveras (Worlds 50 Best Restaurant)
  • Diligated setting up the stations according to revenue, worked all stations and was trained by Chef Enrique Olvera, and Chef Daniela Soto
  • I excuted recipes according to modern Mexican cuisine, preped for service, work service, helping also with butchering when it was the opportunity.

BOH Manager- Sous Chef

ED'S CHOWDER HOUSE
New York
01.2012 - 01.2014
  • Worked under Chef Ed Brown
  • Responsible to ensure food quality control at all times, work close with the executive chef on daily specials and pass it onto the cooks assuring the same consistency for it and for the menu, line checks in a daily basis, being on charge of the restaurant for the shift on duty executing and expediting service for the theater rush hour in a calm and timely manner, ordering protein according to restaurant revenue for the following day, scheduling staff according to revenue, find solutions to a problem in a calm manner and efficient, responsible to keep the DOH up to standars and assuring the staff to be aware of the importance of the matter
  • Passion it about what I do and in every day to do the best to satisfy the costumer service.

BOH Manager- Sous Chef

EMARBLE LANE
New York
01.2010 - 01.2012
  • Working under Chef Manuel Trevino
  • Responsible for assisting and supporting Executive Chef Manuel Trevino III, opening the restaurant and setting up stations in the kitchen at four different venues in the hotel, assuring quality control in food and preparation, setting up banquet events for up to 500 people, supervising the preparation of service and food, ensuring that customers are served well and effectively, helping to plan menus and meals, maintaining high food quality and presentation, performing product inventory, helping the Executive Chef to pick and train personnel, ensuring the defined methods of cooking and garnishing, reviewed delivered product and ensured appropriate storage, training and overseeing the kitchen workforce of almost forty people on recipe procedures, preparation, and cleaning duties

Chef De Parte Line Cook

LE CIRQUE
New York
01.2010 - 01.2011
  • Italian 3 star French Restaurant
  • Responsible for maintaining food quality as prepared and portioned, ensuring health and safety standards, prepping food, setting up the station working service, working one-on-one with the Executive Chef for specials and new items on the menu, setting up stations for private events

Kitchen Chef

SUSHI UO
New York
01.2009 - 01.2010
  • Japanese Tapas
  • Responsible for selecting menu items and creating recipes select, opening the restaurant, appropriately pricing menu items cost-effectively, collaborating with owners to plan menus to attract clientele, expediting tickets during service, work service, break-down stations, inventory control, ordering control, maintaining an extremely sanitary working environment

Gardemanger- Line Cook

MORIMOTO
New York
01.2008 - 01.2009
  • Iron Chef
  • Responsible for food portioning according to size, inventory control of the stations, prepping for service and work service, breaking down stations, cleaning and sanitizing equipment

Cook

TAILOR RESTAUARANT
New York
01.2006 - 01.2008
  • Modern American Restaurant by Chef Sam Mason
  • Responsible for opening the restaurant, receiving deliveries and organizing walk-in freezer and dry storage, supervising dishwashers, setting up food sanitation buckets in the morning, prepping and setting up stations, inventory control, controlling coolers temperatures daily, working service, supporting the Executive Chef for private events, working in a fast-paced environment for private parties, cooking international cuisine

Pora- Prep- Gardemanager

WD-50 RESTAURANT
New York
01.2003 - 01.2005
  • Mentored by Chef Wylie Dufresne
  • Responsible for opening, washing dishes, keeping all the areas cleaned and sanitized
  • Was promoted by Chef Wylie Dufresnne to prep kitchen, cutting vegetables, seafood, keeping the prep area clean and organized
  • On my days off, I spent time stashing on the line to learn and gain experience, which gave me the opportunity to be promoted to Gardemanger

Education

Certificate of Food Protection -

Health Academy
02.2012

Technical Degree in Management and Accounting -

University of Administration and Accounting
01.2002

Skills

  • Mexican Cuisine
  • Order Management
  • Guest Engagement
  • Food Safety Understanding
  • Exceptional Customer Service
  • Menu Knowledge
  • Professional Appearance
  • Relationship Management
  • POS Operation
  • Strong Work Ethic
  • Purchasing
  • Workflow Optimization
  • Kitchen Equipment and Tools
  • Food Preparation Techniques
  • Kitchen Management
  • Food Presentation
  • Kitchen Operations
  • Culinary Expertise

Stager Experience

Alinea Restaurant, Chicago, IL, A week at Michelinstarred restaurant learning to improve performance skills, execution to perfection, helping chefs with daily production, mise en place, and food & service preparation.

Personal Information

Title: Chef

References

  • Daniella Soto Inez, Chef, COSME/ ATLA, +832.472.4834
  • Israel Mejia, General Mgr., ATLA, im@atlanyc.com, +347.724.7181

Timeline

Captain Server

westlight upscaled rooftop
05.2019 - 11.2023

BOH Manager- Sous Chef

QUALITY MEATS NYC
01.2016 - 04.2019

Chef de Partida

COSME NYC
01.2014 - 01.2016

BOH Manager- Sous Chef

ED'S CHOWDER HOUSE
01.2012 - 01.2014

BOH Manager- Sous Chef

EMARBLE LANE
01.2010 - 01.2012

Chef De Parte Line Cook

LE CIRQUE
01.2010 - 01.2011

Kitchen Chef

SUSHI UO
01.2009 - 01.2010

Gardemanger- Line Cook

MORIMOTO
01.2008 - 01.2009

Cook

TAILOR RESTAUARANT
01.2006 - 01.2008

Pora- Prep- Gardemanager

WD-50 RESTAURANT
01.2003 - 01.2005

Certificate of Food Protection -

Health Academy

Technical Degree in Management and Accounting -

University of Administration and Accounting

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Cristian Aguilar