DENNIS DIAZ
Hollywood,FL
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.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Sous chef position. Ready to help team achieve company goals.
Overview
5
5
years of professional experience
Work History
Chef De cuisine
YA MAS
03.2023 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for Ya Mas!.
- Hired, managed, and trained kitchen staff.
- Assisted with menu development and planning.
- Developed close relationships with suppliers to source best ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
GASTROTHEQUE
08.2020 - 02.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- developing specials weekly
Head Cook
VALENTINO’S
12.2019 - 04.2020
- Pasta Station
- Making pasta every week (Tagliatelle, pappardelle, strozzapreti, etc)
- Creating pasta special weekly
- Train new crew
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
CDP (Chef De Partie)
THE DALMAR HOTEL
03.2019 - 12.2019
- Supervise and train a whole sauteed section
- Creator of food special for the restaurant
- Manage weekly inventory
- Charge of cut and portion fish
- Charge of making homemade pasta
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Prepared items for roasting, sautéing, frying and baking.
Crew Member
ETARU LAS OLAS
09.2018 - 03.2019
- Food runner
- Supervise and train new crew members
- Attending big event and parties
- Pastry cook
- Line cook
- Bar back
- Barista
- Managed of customers issue
Education
SOUTH BROWARD HIGH SCHOOL
Hollywood, FLSkills
- Equipment Maintenance
- Large-Scale Events Planning
- Menu Planning
- Dish Preparation
- Inventory Rotation
- Employee Training
- Disciplinary Action
- Vendor Relations
- Grilling
- Hiring, Training and Development
- Cleaning and Sanitation
- Labor and Food Cost Control
Languages
Spanish
Native or Bilingual
Timeline
Chef De cuisine
YA MAS
03.2023 - Current
Sous Chef
GASTROTHEQUE
08.2020 - 02.2023
Head Cook
VALENTINO’S
12.2019 - 04.2020
CDP (Chef De Partie)
THE DALMAR HOTEL
03.2019 - 12.2019
Crew Member
ETARU LAS OLAS
09.2018 - 03.2019
SOUTH BROWARD HIGH SCHOOL