Emmanuel Gutierrez
Blufton,SC
Summary
Innovative Chef de Cuisine known for high productivity and efficient task completion. Specialize in menu development, kitchen management, and culinary innovation. Excel in teamwork, communication, and leadership, ensuring smooth kitchen operations and top-quality service. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
2
2
years of professional experience
Work History
Chef De Cuisine
Montage Palmetto Bluff
Bluffton, SC
01.2024 - Current
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Developed strategies to increase efficiency in the kitchen.
- Observed food safety and sanitation protocols to reduce germ spread.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Developed and implemented new menu items to meet customer needs.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Created recipes that kept customers coming back for more.
- Reviewed customer feedback and identified areas for improvement.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Managed budget, labor, and direct operating expenses for operation.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Ensured compliance with food safety regulations.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Banquet Chef
Montage Healdsburg
Healdsburg, CA
01.2023 - 01.2024
- Determined schedules and staff requirements necessary to prepare and plate food.
- Monitored food costs and maintained an accurate inventory system for ordering purposes.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Directed presentation and portioning of food for banquet functions.
- Trained and coached banquet staff to maintain groups' reputation for impeccable service.
- Completed purchase orders to requisition food and equipment for upcoming events.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Distributed food to service staff for prompt delivery to customers.
- Developed menus and recipes for special events according to client specifications.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Education
Bachelor of Arts - Gastronomy Culinary Arts
Instututo Culinario Pizzolotto A.C.
Blvrd Circunvalación 2243, Cnel. Miguel Auza, 725706-2005
Skills
- International cuisine
- Fine-dining expertise
- Vegetable cookery
- Team management
- Grilling techniques
- Butchery skills
- Menu development
- Braising techniques
- Allergen awareness
- Food safety standards
- Budgeting and cost control
Languages
English
Professional
Spanish
Native/ Bilingual
Timeline
Chef De Cuisine
Montage Palmetto Bluff
01.2024 - Current
Banquet Chef
Montage Healdsburg
01.2023 - 01.2024
Bachelor of Arts - Gastronomy Culinary Arts
Instututo Culinario Pizzolotto A.C.
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