Francisco Javier Gutierrez
Scottsdale,AZ
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
19
19
years of professional experience
Work History
Executive Chef
Bandolero cocina de mexico
Scottsdale, AZ
09.2023 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
Executive Chef
Frutelli di bufalla
Scottsdale, AZ
10.2022 - 09.2023
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- 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.
Chef De Cuisine
Pier 115 bar & grill
Edgewater, NJ
11.2018 - 10.2021
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Trained new hires in proper kitchen procedures.
- Ensured compliance with food safety regulations.
Executive Chef
Formo of spain
Newark, NJ
04.2014 - 08.2018
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
Head Line Chef
Aria Hotel & Casino
Las Vegas, NV
05.2010 - 03.2014
- Developed and implemented innovative menus that increased restaurant sales.
- Supervised a team of 15+ kitchen staff, providing guidance on food preparation techniques and recipes.
- Monitored inventory levels to ensure fresh ingredients were available for daily operations.
Chef De Cuisine
Tapas papá fritas
Scottsdale, AZ
05.2007 - 05.2010
- Trained new hires in proper kitchen procedures.
- Created recipes that kept customers coming back for more.
- Monitored inventory levels and placed orders as needed.
- Analyzed financial statements to identify cost-saving opportunities.
Executive Chef
Fontainebleau Hilton Resort
Miami, FL
01.2005 - 05.2007
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
Education
Master of Arts - Culinary Science
Master Chef Spain
Madre- Spain02.2020
Associate of Arts - Restaurant And Culinary Management
Escuela De Hostelería
Bilbao-spain01.1983
Skills
- Budgeting and Cost Control
- Food Prep Planning
- Food and Beverage Pairing
- Restaurant Operations
- Staff Scheduling
- BOH Operations
- Food Stock and Supply Management
- Ingredients Selection
- Inventory Management
- Hiring, Training, and Development
- Team Leadership
- Banquets and Catering
- Order Management
- Food Preparation Techniques
- Sanitation Guidelines
- Vendor Relationship Management
- Kitchen Staff Management
Timeline
Executive Chef
Bandolero cocina de mexico
09.2023 - Current
Executive Chef
Frutelli di bufalla
10.2022 - 09.2023
Chef De Cuisine
Pier 115 bar & grill
11.2018 - 10.2021
Executive Chef
Formo of spain
04.2014 - 08.2018
Head Line Chef
Aria Hotel & Casino
05.2010 - 03.2014
Chef De Cuisine
Tapas papá fritas
05.2007 - 05.2010
Executive Chef
Fontainebleau Hilton Resort
01.2005 - 05.2007
Master of Arts - Culinary Science
Master Chef Spain
Associate of Arts - Restaurant And Culinary Management
Escuela De Hostelería
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