Francisco Sillero

• Alongside with the Executive Chef Sean Webber, I initially managed the Riverwalk Cantina
• Collaborated with executive Executive Chef to develop innovative menu items, leading to increased guest return rates and positive reviews, created and implemented efficient SOPs.
• Boosted food quality satisfaction ratings to reach our Metric Goal of 50 by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• At the end of June, I was assigned to the Texan Station Sports Bar under the direction of former Executive Chef LaMara Davidson with the main goal of increase food quality Satisfaction.
• Through effective team work and leadership; the team was able to achieve and surpass our GSS Metric goal of a 50.
• Responsible in food cost, labor cost and budget planning, helping the Restaurant maintain profitability without sacrificing food quality or service standards.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Contributed to successful over 500 covers Buy-Outs Events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

• J. W. Marriott houses 1,038 rooms in which is the fast-paced Restaurant The Corner, who does in between 300-500 covers nightly.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Managed food preparation and execution during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards established by J. W Marriott.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen, keeping our food cost into budget.
• I implement cooking standards and procedures, also brand standard checklists required for accountability.
• Developed and remained accountable for safety, quality, consistency and adherence to the highest standards.

• Worked under the Executive chef in order to increase sales at the Burger Bar
• Developed innovative style burgers specials with seasonal ingredients, increasing overall guest experience who leaded to raise our guest satisfaction scores for the outlet.
• Provided exceptional customer service by accommodating special requests and dietary restrictions with creative solutions that delighted guests.
• Adhering to a responsible food cost, and establishing consistency of product was a driving point in increasing sales.
• Positive leadership was a key factor in establishing an effective team with minimal turnover.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.

Osteria Pronto it is a fast-paced fine dining Restaurant

• One of my main responsibilities was streamline kitchen operations for increased efficiency by implementing systems and procedures to new associates during opening at the J. W. Marriott.
• Enhanced customer satisfaction by ensuring timely preparation and presentation of high-quality dishes.
• Maintained an organized and clean work environment by implementing regular deep-cleaning routines and equipment maintenance checks.
• After 3 months, I requested to be cross-trained on breakfast service at the Osteria Pronto.
• Created new recipes and the food records, without over spend kitchen food cost budget, and also trained the new hires on correct preparation, .

• Responsible for leading the crew in the kitchen’s cleanliness, organization, and quality of product as it is served
• Supervised line cooks to monitor food safety and order accuracy, streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
• Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
• Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
• Implemented a new scheduling style which allow us to reduce labor cost.
• Responsible for a monthly menu with average 250 employees per day.
• I worked with the stewarding department to order supplies, and the Executive chef to implement banquet menus, that were modern and to guest satisfaction
• Assisted the Executive Chef to implement banquet menus that showcased fresh ingredients and innovative flavor combinations, also in conjunction with Stewarding Department monitored inventory levels and placed orders for necessary supplies in a timely manner to prevent shortages during peak seasons.

• Responsible for ensuring freshness of the produce in the produce department, cleaning and organizing making the department suitable for customers to purchase products.
• Enhanced produce quality by implementing proper storage techniques and regular inventory rotation and boosted store reputation with consistently fresh and visually appealing produce displays, adhering to company standards.
• As a sales representative, I Increased customer satisfaction through providing timely assistance, product knowledge, and recommendations.
• During my tenure with H-E-B Grocery Company I was able to educate our customers on the benefits of organic and locally sourced produce, to make their shopping experience genuine.