Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Software & Tools
Timeline
Generic

ERNESTO FRAGUADA

Davenport

Summary

Culinary professional with over 25 years of experience in high-volume, upscale kitchens. Skilled in leading diverse teams, maintaining top food quality, and optimizing prep and service systems. Strong focus on creativity, consistency, and cost control. Bilingual (English/Spanish), and committed to innovation and excellence.

Overview

28
28
years of professional experience
1
1
Certification

Work History

Sous Chef

Evermore Orlando Resort
Orlando
01.2024 - Current
  • Responsible for the supervision and management of various food outlets, ensuring high standards of quality, presentation, and consistency. Adept at menu planning, team leadership, and cost control to optimize efficiency and guest satisfaction.
  • Supervised and trained a 35-member team, ensuring HACCP compliance, accurate waste logs, inventory, and prep lists while maintaining food quality and station cleanliness.
  • Designed and standardized recipes, conducting hands-on training sessions to maintain consistency and quality.
  • Conducted daily pre-shift huddles to assign tasks, prioritize prep work, and address operational updates.
  • Managed administrative tasks, including scheduling, correcting missed punches, tracking attendance, and submitting end-of-day reports.
  • Spearheaded team member development through training, supervision, and professional growth initiatives.
  • Created innovative menus in collaboration with the Executive Chef & Chef de cuisine to enhance guest satisfaction.

Banquet Chef, Supervisor

Rosen Plaza Hotel
Orlando
09.2022 - 01.2024
  • Managed food preparation and cooking techniques for various cuisines.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Manage all culinary phases, from receiving to production, ensuring compliance with Rosen standards.
  • Support other areas of the kitchen and hotel as needed (3Nine poolside bar and grill, Café Matisse, Lite Bite, garde manger, etc.). To assure quality standards.

Chef Consultant & Catering Services

Fraguada Chef Consultant
Puerto Rico
06.2016 - 04.2022
  • Menu planning, design, concept, food cost, recipe standardization, and staff training.
  • Catering and personal chef services.
  • Developed innovative menus tailored to client needs and market trends.

Sous Chef

Paulina Escanes - Gourmandize
Condado
02.2020 - 03.2022
  • Achieved top health ratings by implementing cleaning protocols and COVID-19 standards.
  • Designed diverse menus, standardized recipes, and optimized food prep and inventory processes.

Executive Chef

Nonna Cucina Rustica
San Juan
02.2013 - 07.2014
  • Executed standardized recipes, plate specifications, and procedures for authentic Italian cuisine.
  • Negotiated contracts and maintained relationships with suppliers and vendors.
  • Developed ordering, scheduling, and sanitation programs, with daily checklists, to achieve operational goals.
  • Monitored and controlled food and labor costs to ensure efficiency.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Chef

IL Nuovo Perugino Enoteca
01.2012 - 01.2013
  • Head cook, plating, sautéing, and other food stations as well.
  • Collaborated with front-of-house staff to enhance guest dining experiences.

Junior Sous Chef

Casa Lola Criollo Kitchen
01.2011 - 01.2012
  • Night shift supervisor, plating, sauté, and other food stations as well.
  • Supervised kitchen staff to ensure efficient meal preparation and service.
  • Maintained high standards of cleanliness and organization in the kitchen.

Chef

Delirio Restaurant
01.2009 - 01.2010
  • Head cook, plating, sautéing, and other food stations as well.
  • Prepared high-quality dishes according to established recipes.

Saucier & First Cook

Pikayo Restaurant
San Juan
01.2006 - 01.2009
  • Responsible for the preparation of sauces, line cooking, sautéing, and other food stations as well.
  • Prepared and plated diverse dishes adhering to Pikayo's culinary standards.

First Cook, Supervisor

Café del Nispero, Hotel El Convento
SAN JUAN
01.2002 - 01.2007
  • First, cook in Café del Nispero, supervisor in banquets, and food preparation.
  • Prepared a variety of dishes following standardized recipes and presentation guidelines.

Chef

Chef Marisol Restaurant
Old San Juan
01.1998 - 01.2001
  • Kitchen helper (1998), chef assistant and first cook (1999 – 2000), Sous Chef (2001)
  • Created seasonal menu items using fresh, local ingredients for diverse clientele.
  • Managed kitchen operations ensuring food safety and sanitation standards were met.

Education

Bachelor's Degree of Science - Culinary Management

U.N.E - Ana G. Méndez University
Carolina, PR
01.2015

Automated Logistical Specialist Certified - ARMY Training

FORT LEE
Virginia, USA
01-2009

Certificate degree of Chef Assistant - Culinary Arts

Colegio Universitario del Este
Isla Verde, PR
01.2000

Skills

  • Analytical thinking
  • Problem solving
  • Adaptability
  • International cuisine
  • Team leadership
  • HACCP compliance
  • Inventory management
  • Culinary techniques
  • Food cost control
  • Recipe standardization
  • Consistency and quality assurance
  • Collaborated with culturally diverse teams

Certification

ServSafe Certified

Languages

Spanish – Native, English - Advanced

References

  • Joel, Vazquez, Executive Chef, +1 (787) 360-2190, ARC Culinary.
  • Cristina Regis, GM +1 (787) 644 1379, Springhill suites Orlando Altamonte Springs.
  • Frank, Walason, Excutive Chef +1 (407) 256-5802.
  • Juan Hernandez, Executive Sous Chef, +1 (321) 460-8139.

Software & Tools

  • Microsoft Office Suite (Excel, Word, PowerPoint)
  • Google Shared Drives
  • UKG (Workforce Management & Scheduling)

Timeline

Sous Chef

Evermore Orlando Resort
01.2024 - Current

Banquet Chef, Supervisor

Rosen Plaza Hotel
09.2022 - 01.2024

Sous Chef

Paulina Escanes - Gourmandize
02.2020 - 03.2022

Chef Consultant & Catering Services

Fraguada Chef Consultant
06.2016 - 04.2022

Executive Chef

Nonna Cucina Rustica
02.2013 - 07.2014

Chef

IL Nuovo Perugino Enoteca
01.2012 - 01.2013

Junior Sous Chef

Casa Lola Criollo Kitchen
01.2011 - 01.2012

Chef

Delirio Restaurant
01.2009 - 01.2010

Saucier & First Cook

Pikayo Restaurant
01.2006 - 01.2009

First Cook, Supervisor

Café del Nispero, Hotel El Convento
01.2002 - 01.2007

Chef

Chef Marisol Restaurant
01.1998 - 01.2001

Bachelor's Degree of Science - Culinary Management

U.N.E - Ana G. Méndez University

Automated Logistical Specialist Certified - ARMY Training

FORT LEE

Certificate degree of Chef Assistant - Culinary Arts

Colegio Universitario del Este

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