Dynamic culinary professional with extensive experience at Wynn Resorts, excelling in kitchen management and menu development. Proven track record in enhancing guest satisfaction through innovative recipe creation and effective team leadership. Skilled in food safety standards and cost analysis, driving operational efficiency while fostering a collaborative kitchen environment.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Assistant Executive Chef
Wynn Resorts, Las Vegas Blvd
11.2020 - Current
Streamlined kitchen operations by implementing efficient food preparation techniques and inventory management systems.
Collaborated with culinary team to develop innovative menu items, enhancing guest satisfaction and dining experiences.
Ensured compliance with health and safety regulations, maintaining high standards of food quality and sanitation practices.
Assisted in managing kitchen budgets, optimizing cost control while maintaining quality food production standards.
Conducted regular kitchen staff meetings to address operational challenges and promote effective communication among team members.
Implemented effective staff schedules for optimized labor management, reducing overtime costs while maintaining service standards.
Collaborated with Executive Chef to create seasonal menus that showcased fresh ingredients and appealed to diverse tastes.
Participated in recruiting efforts, identifying top talent for key roles within the kitchen team to drive performance excellence.
Contributed to positive workplace culture by fostering open communication channels among team members, leading to increased morale and productivity.
Trained and mentored 65- culinary staff, fostering skill development and teamwork.
Assistant Chef
Wynn Resorts
10.2017 - Current
Assisted in menu development, incorporating seasonal ingredients and culinary trends.
Collaborated with kitchen staff to ensure efficient food preparation and service delivery.
Trained junior staff on food safety standards and proper cooking techniques.
Monitored inventory levels, coordinating with suppliers to maintain stock availability.
Implemented quality control measures to enhance dish presentation and flavor consistency.
Developed new recipes that increased guest satisfaction and dining experience ratings.
Led daily kitchen operations, ensuring compliance with health regulations and policies.
Streamlined workflow processes, resulting in improved efficiency during peak service hours.
Assisted head chef in cooking dishes according to ingredients.
Chopped ingredients and garnishes.
Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
Checked food inventory and ordered ingredients.
Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
Collaborated with head chef to develop innovative menu items, resulting in increased customer return rates.
Supervised kitchen staff to ensure efficient food preparation and presentation standards.
1st Cook
Wynn Resorts
11.2015 - Current
Trained 17 employees and mentored junior cooks in culinary techniques and best practices.
Streamlined food preparation processes, improving efficiency and reducing waste.
Conducted quality checks on dishes prior to service, ensuring consistency and presentation standards.
Contributed to a safer workplace by promptly identifying potential hazards and taking appropriate corrective actions where necessary.
Assisted in training new staff members, ensuring they were well-versed in kitchen procedures and safety protocols.
Implemented effective time management strategies, prioritizing tasks based on urgency and complexity during busy shifts.
Education
Associate of Arts - Culinary
Csn
Las Vegas, NV
05-2015
High School Diploma -
Basic High School
Henderson, NV
06-2011
Skills
Sanitation protocols
Food presentation
Kitchen management
Creativity and innovation
Culinary expertise
Food cost analysis
Food safety standards
Menu development
Waste reduction
Recipe creation
Allergy awareness
Food trends awareness
Cooking techniques mastery
Special diets accommodation
Menu pricing
Food pairing techniques
Strong work ethic
Attention to detail
Food prep planning
Hygiene policy implementation
Team leadership
Creative thinking
Verbal and written communication
Food safety
Decision-making
Food stock and supply management
Staff management
Staff training
Accomplishments
Ensured safe and efficient kitchen operations while managing a BOH staff of 25.
Oversaw foodservice operations for 5-star TPC cafe, The Buffet, Garde Manger, Main Kitchen and Employee dining room.
Designed whole new menu, including meal selections, beverages and pricing.
Resolved product issue through consumer testing.
Used Microsoft Excel to develop inventory tracking spreadsheets.