Francisco Monfil
Yonkers,NY
Summary
High-performing Chef offering 32 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with French cuisine, sourcing ingredients, and boosting restaurant profiles. Conversational Spanish skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
30
30
years of professional experience
Work History
Head Chef
Saint George Bistro
07.2013 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Head Chef
Buffet Day La Gare
01.1994 - 07.2013
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Skills
- Ingredient Selection
- Cook Consistent Dishes
- Waste Reduction
- Workflow Coordination
- Estimate Food Needs
- Kitchen Staff Management
- Food Safety
- Performance Improvement Monitoring
- Verify Food Quality
- Culinary Trends
- Temperature Monitoring
- Critical Thinking
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Head Chef
Saint George Bistro
07.2013 - Current
Head Chef
Buffet Day La Gare
01.1994 - 07.2013
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