Delwin Palma
Las Vegas,NV
Summary
Accomplished Master Cook with expertise in food presentation and kitchen staff management, honed at Convention Center Las Vegas. Spearheaded menu development and implemented time-saving techniques, enhancing efficiency by 20%. Adept at mentoring culinary teams and ensuring top-tier quality, consistently exceeding client expectations through innovative culinary creations and exceptional leadership.
Overview
32
32
years of professional experience
Work History
Master Cook
Convention Center Las Vegas
09.2025 - Current
- Established consistent plating and presentation standards for all dishes served.
- Led daily kitchen operations, ensuring timely meal preparation and service during peak hours.
- Collaborated with other chefs and culinary staff, fostering a positive team environment for optimal performance.
- Consistently met tight deadlines in a fast-paced kitchen, ensuring timely service for customers without compromising quality.
- Implemented time-saving techniques that allowed for quicker dish preparation without sacrificing quality or taste.
- Assisted in the recruitment and training of new kitchen staff members, fostering an environment of growth and learning within the team.
- Mentored junior cooks, providing guidance on proper cooking techniques and presentation skills to enhance their professional development.
- Conducted thorough quality control checks on ingredients prior to use, ensuring only the freshest products were utilized in each dish.
- Assisted with special events and catering functions, showcasing culinary creativity and attention to detail while meeting client expectations for exceptional service.
- Maintained a clean and organized workspace, adhering to strict health and safety guidelines at all times.
Master Cook
Resort World Las Vegas
02.2022 - 09.2025
- Supervised kitchen staff to ensure adherence to safety and food quality standards.
- Developed and executed seasonal menu items, enhancing guest dining experience.
- Coordinated inventory management, minimizing waste through efficient stock rotation.
- Trained new culinary team members on cooking techniques and kitchen protocols.
Broiler
West Gate Resort Las Vegas
09.1993 - 08.2021
- Supervised broiler preparation processes to ensure adherence to safety and quality standards.
- Trained staff on efficient cooking techniques and equipment operation for optimal performance.
- Implemented process improvements that enhanced workflow efficiency in kitchen operations.
- Monitored inventory levels and coordinated supply orders to maintain operational continuity.
Education
High School Diploma -
Patria Instute
San Pedro Sula ,HondurasSkills
- Pizza making
- Vegetable cutting
- Knife skills
- Ingredient knowledge
- Food presentation
- Food plating
- Seafood handling
- Culinary expertise
- Grilling techniques
- Food pairing
- Food safety standards
- Menu development
- Sauce preparation
- Pasta making
- Recipe creation
- Garnishing techniques
- Appetizer preparation
- Special diet accommodation
- Stocks and soups
- International cuisine
- Sandwich assembly
- Salad preparation
- Meat butchering
- Fruit carving
- Cleaning and sanitation
- Verbal and written communication
- Food safety
- Food preparation
- Training and mentoring
- Meal preparation
- Kitchen staff management
- Sanitation standards
- Cooking
- Kitchen equipment operation and maintenance
- Food storage
- Staff training
- Food plating and presentation
- Inventory control
- Performance improvement
- Inventory replenishment
- Waste reduction
- Recipe development
- Inventory oversight
- Cost control
Timeline
Master Cook
Convention Center Las Vegas
09.2025 - Current
Master Cook
Resort World Las Vegas
02.2022 - 09.2025
Broiler
West Gate Resort Las Vegas
09.1993 - 08.2021
High School Diploma -
Patria Instute