Frank Barajas
Escondido,CA
Summary
Accomplished Executive Chef and Food & Beverage leader with extensive experience managing high-quality hospitality operations across luxury environments. Demonstrated ability to drive revenue growth and enhance guest experiences through innovative menu development and effective team training. Expertise in overseeing complex multi-outlet operations while ensuring compliance with food safety standards.
Overview
1
1
Language
14
14
years of professional experience
Work History
Executive Chef
Embassy Suites By Hilton San Diego La Jolla
La Jolla, CA
09.2024 - Current
- Oversee full food and beverage operations for full-service hotel, ensuring quality and consistency.
- Managed food safety standards and sanitation practices in kitchen and dining areas.
- Coordinate with vendors to source premium ingredients for menu execution.
- Overee inventory management to maintain optimal stock levels and reduce waste.
- Implemented cost control measures to enhance kitchen efficiency without compromising quality.
- Collaborate with event planners to create tailored catering solutions for guests.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Direct complete P&L responsibility for breakfast service, beverage outlet, and all food venues.
- Manage kitchen operations, led culinary team, and developed innovative menus using seasonal ingredients.
- Coordinate breakfast programming, special events, and catering services to enhance guest engagement.
- Crafted unique cocktails using premium spirits and fresh ingredients.
- Provided exceptional customer service in a fast-paced bar environment.
- Trained new bartenders on techniques and company standards.
Executive Chef
Hilton San Diego Gaslamp Quarter
San Diego, CA
07.2023 - 09.2024
- Oversaw complete culinary operations for premier luxury hotel property with multiple dining outlets, banquets, and room service. Led kitchen team of 25+ culinary professionals across diverse service venues. Created seasonal menus that enhanced guest dining experiences and aligned with brand standards. Oversaw $2.5M food budget, ensuring adherence to food cost targets. Implemented stringent food safety protocols and maintained HACCP compliance across all kitchen areas. Collaborated with F&B management to streamline service flow and improve guest satisfaction.
- Managed daily kitchen activities and maintained high culinary standards for guest satisfaction.
- Developed seasonal menus incorporating fresh, local ingredients for diverse clientele.
- Supervised inventory tracking and control and ordering processes to ensure optimal stock levels and quality.
Senior Culinary Operations Leader
KSL Resorts Properties (Perigrine Hospitality)
01.2020 - 03.2023
- Managed culinary operations across diverse KSL resort portfolio, ensuring food and beverage excellence across premium properties in California and Pennsylvania. Oversaw multiple assignments, implementing unified operational standards while adapting to each property's unique brand and market dynamics.
- Key Responsibilities & Achievements:
- Vespera Resort on Pismo Beach, Marriott Autograph Collection (04/2021 – 03/2023): Led all culinary operations for upscale coastal resort with fine-dining restaurant, casual outlets, and comprehensive banquet programs. Built and developed executive culinary team, implementing comprehensive training programs emphasizing quality, creativity, and operational standards. Created innovative menus showcasing local ingredients and contemporary techniques. Managed food inventory, cost controls, and supplier relationships to optimize profitability. Oversaw kitchen renovations and equipment upgrades to enhance operational capabilities.
- Sheraton San Diego Hotel & Marina (01/2020 – 06/2021): Led culinary department during comprehensive multimillion-dollar property remodel. Transformed marina restaurant into dynamic Baja-style cantina and grill concept. Hired and trained new kitchen staff aligned with repositioned outlets. Implemented innovative menus reflecting updated restaurant brand identity. Managed food costs and sourced quality local suppliers. Ensured seamless operations during major property renovation.
- Led culinary team at luxury beach resort with multiple restaurants and premium banquet facilities, coordinating high-volume service operations and special events. Managed kitchen budget and food costs across outlets while mentoring junior chefs in culinary excellence.
- Camelback Resort, Pocono Mountains (12/2020 – 04/2021): Managed kitchen operations and culinary team during peak season resort activities. Coordinated multiple dining concepts and service styles across property. Implemented cost management strategies and inventory controls. Ensured consistent food quality and guest satisfaction across all outlets.
- Established consistent culinary excellence standards across KSL properties, respecting regional markets and brand positioning. Demonstrated operational flexibility in managing coastal, mountain, and urban resorts, executing kitchen remodels and concept launches while maintaining strong food cost controls and guest satisfaction.
- Portfolio Locations: Vespera Resort (Pismo Beach), Sheraton San Diego Hotel & Marina, Monarch Beach Resort (Dana Point), Camelback Resort (Pocono Mountains)
Sous Chef
Hilton San Diego Bayfront
San Diego, CA
05.2018 - 01.2020
- Supervised kitchen operations, ensuring smooth workflow and adherence to culinary standards. Managed prep operations and food quality, maintaining high standards during line cooking. Trained and mentored kitchen brigade. Coordinated communication between executive chef and kitchen team, facilitating efficient operations.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Collaborated with executive chef to create seasonal menu offerings. and daily specials in collaboration with executive chef.
- Managed inventory levels and ordered supplies to maintain kitchen operations.
Executive Chef
Villas at the Mirage Hotel & Casino
Las Vegas, NV
01.2013 - 05.2018
- Managed complete culinary operations for luxury villa resort component of major casino property, achieving over $300 million in total revenue. Oversaw VIP guest services and private dining experiences, enhancing guest satisfaction and loyalty. Developed specialized menus for high-net-worth clientele, elevating dining experiences and driving repeat business. Built elite culinary team and established service protocols for luxury segment. Managed substantial food budgets, maintaining exceptional cost controls and ensuring high-quality standards. Coordinated with casino VIP management on guest satisfaction and special requirements.
- Developed innovative seasonal menus aligned with guest preferences and trends.
- Led kitchen staff in executing high-quality meal preparations daily.
- Managed inventory and ordered supplies to maintain optimal kitchen operations.
Skills
- Multi-unit F&B management
- Culinary executive leadership
- Breakfast operations oversight
- Culinary menu development
- Bar management strategies
- Training and team recruitment
- Budgeting for food costs
- Inventory management systems
- Compliance with food safety standards
- Renovation of kitchen spaces
- Supplier relationship management
- Optimizing revenue streams
- Enhancing guest experiences
- Effective staffing solutions
Personal Information
Title: Executive Chef | Food & Beverage Operations Leader
Accomplishments
- F&B Leadership Breadth: Advanced from culinary specialist to Executive Chef with comprehensive F&B oversight including breakfast operations, beverage management, outlet coordination, and full P&L responsibility across multiple properties.
- Portfolio Management: Successfully managed multi-property KSL Resorts portfolio spanning luxury coastal, mountain, and urban markets. Demonstrated ability to adapt leadership to diverse brand positioning and market dynamics.
- Revenue & Operations: Led Mirage Villas culinary operations contributing to $300M+ total property revenue. Maintained consistent profitability through strategic cost management and operational excellence across all properties.
- Multi-Outlet Management: Successfully managed diverse dining concepts including fine dining restaurants, casual outlets, breakfast service, banquets, and room service across multiple properties.
- Team Development: Built and led culinary and F&B teams of 20+ professionals at multiple locations. Established training programs emphasizing culinary excellence, food safety, service standards, and operational best practices.
- Kitchen Renovations & Concepts: Guided multiple major kitchen remodels and equipment upgrades, including transformation of Sheraton marina restaurant into Baja-style concept. Launched new culinary concepts across portfolio properties.
- Guest Experience: Demonstrated commitment to exceptional dining and hospitality experiences across luxury resort, casino, hotel, and branded limited-service properties.
- Winner Best Chef - 16th Annual Taste of Pismo (2021)
Languages
Spanish
Native/ Bilingual
Timeline
Executive Chef
Embassy Suites By Hilton San Diego La Jolla
09.2024 - Current
Executive Chef
Hilton San Diego Gaslamp Quarter
07.2023 - 09.2024
Senior Culinary Operations Leader
KSL Resorts Properties (Perigrine Hospitality)
01.2020 - 03.2023
Sous Chef
Hilton San Diego Bayfront
05.2018 - 01.2020
Executive Chef
Villas at the Mirage Hotel & Casino
01.2013 - 05.2018