Ernesto S Acosta
Seattle,WA
Summary
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.
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
13
13
years of professional experience
Work History
Executive Chef
Le Grand Bistro
Kirkland , Washington
08.2022 - Current
- Controlled labor costs through effective use of staff scheduling techniques.
- Created daily specials based on seasonal ingredients and customer feedback.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Provided guidance and support for Sous Chefs during peak service hours.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Executive Chef
Blu Sardinia
Redmond , Washington
06.2017 - 06.2019
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Created daily specials based on seasonal ingredients and customer feedback.
- Controlled labor costs through effective use of staff scheduling techniques.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
Pastry Chef and Lead Line Cook
Le Grand Bistro
Kirkland , Washington
05.2011 - 06.2018
- Collaborated with other chefs in developing new recipes for pastries and desserts.
- Analyzed customer feedback data to identify areas for improvement in product offerings or processes.
- Stocked shelves with freshly-baked goods throughout the day as needed.
- Monitored food quality and safety standards in the kitchen.
Education
ESL
Phoenix Community College
Phoenix, AZSkills
- Sanitation Guidelines
- Inventory Management
- Restaurant Operations
Timeline
Executive Chef
Le Grand Bistro
08.2022 - Current
Executive Chef
Blu Sardinia
06.2017 - 06.2019
Pastry Chef and Lead Line Cook
Le Grand Bistro
05.2011 - 06.2018
ESL
Phoenix Community College
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