Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Diego Ayala

Diego Ayala

Nashville,TN

Summary

I´m an experienced chef who always seeks for challenges and thrive over any circumstances, throughout my career I have learned that respect and commitment in the kitchen leads you to the best scenario.

Overview

13
13
years of professional experience

Work History

Chef De Partie

Bourbon Steak
11.2024 - Current
  • Prepared and plated dishes according to menu specifications and presentation standards.
  • Collaborated with kitchen staff to ensure timely service during peak hours.
  • Check and ensure that all the cooks are according prepping and carrying out service as the operation demands

Sous Chef

Sun Gardens Dubrovnik
01.2023 - 08.2024
  • Supervised kitchen staff to ensure efficient food preparation and timely service.
  • Developed creative menu items that enhanced guest satisfaction and showcased local ingredients.
  • Open a new restaurant within the resort along with senior chefs
  • Carry out service for 200 pax per dinner service

Culinary Manager Trainee

Four Seasons Surf Side
04.2021 - 10.2022
  • Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all dishes served
  • Worked together with michelin starred chef Michael White learning the efficiency in leadership and honing culinary skills
  • Maintained consistently high food safety standards by enforcing strict adherence to sanitation regulations and conducting regular inspections of kitchen facilities.
  • worked through different outlets in the resort to maintain the specific guidelines of the company

Banquets Junior Sous Chef

St. Regis Mexico City
12.2016 - 09.2021


  • worked catering for 400 people (weddings, kosher events, executive breakfasts.
  • developing constant enhances in menus to fit according seasonality
  • train new personnel making sure they perform in the best way possible
  • develop logistics for the proper course of the events

Chef De Partie

Princess Cruise Lines Ltd.
02.2015 - 10.2016
  • cook according to the executive chef and corporate executives
  • keep and maintain the cleanliness and sanitary regulations according with USPH.
  • provide sauces for the entire ship in different outlets
  • work alongside with the executive chefs to incorporate new ideas and changes for menus

Culinary Intern

Realais and Chateaux La Bonne Etape
01.2013 - 01.2014
  • worked alongside with michelin star chef Jany Gleize winner of the award as meilleur ouvrier de France
  • Developed strong communication with front-of-house staff to ensure seamless service during busy shifts.
  • Developed strong communication skills by working closely with chefs and other team members during high-pressure situations.
  • Enhanced culinary skills through hands-on training in various cooking techniques and presentation methods.

Education

Bachelors Degree - Management in Culinary Enterprises

UNIVERSIDAD DEL VALLE DE MEXICO
Mexico
12-2014

Skills

  • Leadership and consistency
  • Efficiency in service and preparation
  • Creativity for develop new menus and trends
  • managing staff and delegation of activities
  • Responsible and correct management of the human and food resources for its fully progress

Languages

English
Full Professional
French
Full Professional

Timeline

Chef De Partie

Bourbon Steak
11.2024 - Current

Sous Chef

Sun Gardens Dubrovnik
01.2023 - 08.2024

Culinary Manager Trainee

Four Seasons Surf Side
04.2021 - 10.2022

Banquets Junior Sous Chef

St. Regis Mexico City
12.2016 - 09.2021

Chef De Partie

Princess Cruise Lines Ltd.
02.2015 - 10.2016

Culinary Intern

Realais and Chateaux La Bonne Etape
01.2013 - 01.2014

Bachelors Degree - Management in Culinary Enterprises

UNIVERSIDAD DEL VALLE DE MEXICO

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