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
Nashville, TN
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
Croatia
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
Miami Beach, FL
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
Mexico
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.
California
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
France
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