Eugene Aristil
Mount Dora,FLORIDA
Summary
Forward-thinking professional offering more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven fine dinning skills. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef Partner
534 Scratch Kitchen
Orlando, FL
11.2019 - 01.2024
- Worked closely with other departments such as marketing or sales to promote restaurant offerings.
- Reviewed weekly reports from suppliers regarding product quality, delivery times and pricing trends.
- Organized daily kitchen operations including ordering, receiving and inventory management of food items.
- Analyzed financial data related to food purchases, labor costs, revenue projections and other operational expenses.
- Created new recipes that incorporated local ingredients while also maintaining a focus on international flavors.
- Led team meetings to discuss upcoming events, challenges, successes and opportunities for improvement.
- Conducted performance evaluations for all kitchen staff members to determine training needs and career development.
- Maintained close relationships with vendors in order to ensure availability of high-quality ingredients at competitive prices.
- Monitored food production schedules in order to meet customer demands in a timely manner.
- Ensured compliance with established sanitation procedures throughout the kitchen area.
- Managed multiple projects simultaneously while meeting tight deadlines without sacrificing quality.
- Established processes for tracking food costs associated with specific menus items or dishes served each day.
- Collaborated with front-of-house staff members on menu updates or changes based on customer feedback.
- Implemented portion control measures in order to reduce costs without compromising flavor or presentation of dishes.
- Supervised the hiring process for all kitchen staff positions by conducting interviews and making final decisions.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Executive Sous Chef
Fleming's Prime Steakhouse & Wine Bar
Winter Park, FL
02.2015 - 10.2019
- Verified compliance in preparation of menu items and customer special requests
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Handled and stored food to eliminate illness and prevent cross-contamination
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Planned promotional menu additions based on seasonal pricing and product availability
- 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
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Generated employee schedules and work assignments and determined appropriate compensation rates
- Oversaw business operations, inventory control, and customer service for restaurant
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Interacted with guests to obtain feedback on product quality and service levels
- Evaluated food products to verify freshness and quality
- Worked closely with front-of-house staff to facilitate excellent customer service
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Asistant Kitchen Manger
CARMEL KITCHEN
ALTAMONTE SPRINGS, FL
05.2013 - 01.2015
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Maintain food and equipment inventories, and keep inventory records
- Establish standards for personnel performance and customer service.
Lead Cook
SEASON'S
FL
02.2008 - 10.2014
- Determine how food should be presented and create decorative food displays
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Education
A.A -
SEMINOLE STATE COLLEGE
LAKE MARY, FL04.2011
High School Diploma -
SANTALUCES HIGH SCHOOL
FL05.2002
Skills
- Kitchen Management
- Cost Control
- Menu development
- Food presentation
- Culinary techniques
- Community involvement
- Media Relations
- Sanitation Standards
- Employee Retention
- Recipe creation
- Hospitality service expertise
- Food preparation and safety
- Recipes and menu planning
- Food plating and presentation
- Fine-dining expertise
- Problem-solving
Certification
Food Safety Manager, National Food Safety Registry, 2020-2025
Accomplishments
- Awarded Golden Spoon, 2021 Best New Restaurant
- Created signature dishes which generated high-interest and became best-selling dinner entrée for 2021-23
- Featured on the Cooking Channel-Food Network for our creative offerings
- Recognized as local Celebrity Chef
Languages
Kreol
References
References available upon request.
Timeline
Executive Chef Partner
534 Scratch Kitchen
11.2019 - 01.2024
Executive Sous Chef
Fleming's Prime Steakhouse & Wine Bar
02.2015 - 10.2019
Asistant Kitchen Manger
CARMEL KITCHEN
05.2013 - 01.2015
Lead Cook
SEASON'S
02.2008 - 10.2014
A.A -
SEMINOLE STATE COLLEGE
High School Diploma -
SANTALUCES HIGH SCHOOL
Similar Profiles
Sarah TorresSarah Torres
Server at Cheddar's Scratch KitchenServer at Cheddar's Scratch Kitchen
Samantha HausleinSamantha Hauslein
Server at Cheddar's Scratch Kitchen Darden RestaurantsServer at Cheddar's Scratch Kitchen Darden Restaurants
CIANNI JACKSONCIANNI JACKSON
Team Leader at Cheddar’s Scratch KitchenTeam Leader at Cheddar’s Scratch Kitchen