Estevan Vargas
Torrance,CA
Summary
Hi Performance Chef who has multiple years in Sport entertainment. From opening and working 3 seasons as a Sous Chef with the LA Galaxy & Los Angeles Chargers. First venue to have both a pro soccer and pro football team.
Have worked and managed premium spaces in these events listed below.
2 world Series.
1 College World Series.
3 Indian Wells Tennis Tournaments
Multiple NL Division Round Playoffs 3 NLCS Championships.
Multiple support trips via Las Vegas Raiders, San Francisco 49ers.
2 Grammy Awards
5 tournament of Rose College games.
1 NFC Championship
Worked VIP clubs and multiple tail gate parties
Overview
16
16
years of professional experience
Work History
Executive Sous Chef
Ley Restaurants
06.2017 - Current
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Interacted with guests to obtain feedback on product quality and service levels.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Sous Chef
Greens Culinary Group
Las Vegas, Nv
01.2008 - 11.2011
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Set up and broke down kitchen for service.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
Chef/ Kitchen Manager
Whole Foods Market Inc
11.2012 - 05.2017
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Assisted with menu development and planning.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Skills
- Food presentation
- Nutrition knowledge
- Waste Reduction
- Kitchen Management
- Menu development
- Allergy awareness
- Sanitation Standards
- Special Event Catering
- Safe Food Handling
- Hiring, Training, and Development
- Sanitation Guidelines
Timeline
Executive Sous Chef
Ley Restaurants
06.2017 - Current
Chef/ Kitchen Manager
Whole Foods Market Inc
11.2012 - 05.2017
Sous Chef
Greens Culinary Group
01.2008 - 11.2011
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