Erick Hidalgo

• Oversaw over preparation and execution of VIP events in a catering operation of up to $23 million sales
• Responsible for planning and execution of vents for Executive Senior Leadership Team and Board of Directors of Microsoft including daily onsite meals for the CEO of the company
• Providing positive leadership to kitchen staff and culinary chefs
• Assisting executive chef on creation and execution of special menu request
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Streamlined communication between front-of-house staff members and kitchen team during events, improving overall efficiency.
• Consistently delivered exceptional customer service through anticipating client needs and promptly addressing concerns or requests.
• Maintaining safety and sanitation higher standards to adherence to food safety regulations and hygiene protocols.
• Successfully executed high-profile events while adhering to tight deadlines and maintaining excellent communication with clients
• Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.

• Supervised all resident food service including crafting health-oriented menus and catering to specialized dietary and nutritional needs
• Responsible for two kitchens which served on average of 200 people per meal, including 40% of residents with special needs and diets
• Managed food cost, labor, and HACCP standards while directly overseeing and training all kitchen personnel.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests

• Creator of innovative restaurant concept, including menu development, restaurant and kitchen design, HACCP implementation, personnel training
• Managed daily operations, cost controls, purchasing, inventory, scheduling and supervision of 20 staff members
• Managed day-to-day business operation of restaurant with sales of $2.5 mil.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.

• Oversee over daily production and all aspects of kitchen. operations of upscale, high volume (9+ million dollar gross annual revenue) restaurant
• Responsible to oversee production, cost controls, purchasing, inventory, HACCP implementation, as well as personnel scheduling and management
• Additionally, supervised production for high producing banquet department
• Gained extensive knowledge from Brinker comprehensive management training program.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards
• Acted as head chef when required to maintain continuity of service and quality
• Planned and directed high-volume food preparation in fast-paced environment.

Oversaw food operations for Dockside Restaurant, main food outlet in this award-winning northwest resort hotel

• Streamlined and successfully restructured kitchen operations to enhance efficiency, while managing back of house operations.
• Oversee ordering, scheduling and inventory of 4.5 million dollar revenue restaurant, which included frequent banquets and buffets, as well as overseeing production of employee cafeteria which served between 350 to 550 meals per day
• Accomplishments included exceeding financial goals and improving product quality and consistency after first six months.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
• Developed kitchen staff through training, disciplinary action, and performance reviews
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations