Summary
Overview
Work History
Education
Skills
Timeline
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Erik Vazquez

El Paso,TX

Summary

Chef de Cuisine with a strong background In leading kitchens that balance creativity with operational excellence. Experienced in developing refined menus Mexican influences, managing high-volume services, and transitioning concepts into elevated dining experiences. Adept at building cohesive teams, mentoring cooks, and maintaining the highest standards of consistency, flavor and presentation. Ability to adapt to both fine dining precision and cost-effective execution.

Overview

8
8
years of professional experience

Work History

Executive Chef

Humo Woodfire Oven Kitchen
08.2024 - Current
  • - Lead daily kitchen operations for a Mediterranean-Mexican inspired fine dining concept, overseeing menu development, production, and quality control.
  • - Developed and executed weekly Chef’s creations and seasonal menu focused on elevated, ingredients-driven cuisine while maintaining cost efficiency and consistency.
  • - Supervise and mentor a team of 9 cooks and 6 servers, fostering growth, discipline, and collaboration in a high-performance kitchen.
  • - Implementing fine dining standards in plating, service flow, and sourcing.
  • - Manage food and labor cost through strategic ordering, vendor relationship and inventory control.
  • Increased annual restaurant revenue by approximately 21%, generating an additional $103,000 compared to previous year and by 40% compared to two years prior.


Owner of Food Catering

Borderland Feast
12.2023 - Current
  • - Founded and developed a food service concept bringing fine dining cuisine into privet events.
  • - Successfully led culinary operations from 80 to 120 guests.
  • - Contracted by Dior Make-Up for a 4 day consecutive event, delivering elevated dining experiences for luxury brand clientele.
  • - Designed and executed a 7-course wine pairing dinner, collaborating with sommeliers to create a cohesive and memorable gastronomy experience.

Sous Chef

Sabor Restaurant
09.2022 - 02.2024
  • - Worked on first week as a Sous Chef for Marriott 2022 Autograph Collection General Manager and Sales Leaders Conference and hosting 300+ GM for 2-3 days.
  • - Maintain overall food cost budget of 35%-38% and achieve labor cost between 19% and 22%.
  • - Manage team of 17 staff member including stewards on daily basis, culinary techniques, safety sanitations and monitored food production to verify quality and consistency.
  • - Assisted with Brunch Buffet and Sabor menu changes, Hosting daily Breakfast buffet and Brunch buffet for over 200 people every day.
  • - Serve as Chef de Cuisine in his absence managing morning and afternoon shifts, daily basis and help Banquet staff for over 400 people events.
  • - Developed Master prep list, Update Order guide, Culinary two week training plan and Daily attendance records.
  • - Part of the team for Best Full Service Hotel for the year 2022 award for Hotel Equities.
  • - Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • - Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • - Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • - Participate in the food preparation and plating at the 'One Region, One Table' in 2023 dinner, where there were more than 10 chefs from El Paso, Texas.
  • - In 2024, i founded and currently focus on spearheading an upscale food catering company, dedicated to curating exquisite fine dining experiences for discerning clients and special events.

Sous Chef

Cafe Central
03.2017 - 08.2022
  • - Maintained food cost budget of 30%.
  • - Developed new recipes and flavor combinations to enhance customer dining experience.
  • - Planned promotional menu additions based on seasonal pricing and product availability.
  • - Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • - Achieve high food quality standards by checking delivery contents to verify product quality and quantity.
  • - Restaurant was nominate between 100 Most Romantic Restaurants in the U.S.

Education

Certificate Junior Chef -

ISAC Culinary Institute
Cd. Juarez, Chih.

Skills

  • -Organization and Prioritization
  • -Kitchen Staff Management
  • -Food Preparing, plating and presentation
  • -Employee Performance Oversight
  • -Team Leadership
  • -Kitchen Management
  • -Cost/Labor Control
  • Strong work ethic
  • Verbal and written communication
  • Menu development

Timeline

Executive Chef

Humo Woodfire Oven Kitchen
08.2024 - Current

Owner of Food Catering

Borderland Feast
12.2023 - Current

Sous Chef

Sabor Restaurant
09.2022 - 02.2024

Sous Chef

Cafe Central
03.2017 - 08.2022

Certificate Junior Chef -

ISAC Culinary Institute

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