Summary
Overview
Work History
Skills
Timeline
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Frederick Delgado

Key Largo

Summary

A seasoned culinary professional, I elevate guest satisfaction by delivering exceptional quality, showcased through positive reviews. My expertise spans food safety, cost control, and mentoring, fostering a team-oriented environment that encourages creativity and efficiency. Leveraging strong work ethic and menu development skills, I've consistently enhanced kitchen operations and culinary excellence.

Overview

12
12
years of professional experience

Work History

Chef De Partie

Papa Joe’s Waterfront
10.2024 - 01.2025
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

Executive Sous Chef

Amara Cay Resort
03.2024 - 10.2024
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Managed budgeting and financial planning to ensure profitability and sustainable growth.

Sous Chef

Cheeca Lodge & Spa
05.2021 - 01.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.

Sergeant/ Chef

Marine Corps
10.2012 - 02.2021
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Excellent communication skills, both verbal and written.
  • Worked well in a team setting, providing support and guidance.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.
  • Passionate about learning and committed to continual improvement.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Organized and detail-oriented with a strong work ethic.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Strengthened communication skills through regular interactions with others.

Skills

  • Food safety
  • Cost control
  • Menu development
  • Banquets and catering
  • Coaching and mentoring
  • Strong work ethic

Timeline

Chef De Partie

Papa Joe’s Waterfront
10.2024 - 01.2025

Executive Sous Chef

Amara Cay Resort
03.2024 - 10.2024

Sous Chef

Cheeca Lodge & Spa
05.2021 - 01.2024

Sergeant/ Chef

Marine Corps
10.2012 - 02.2021

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Frederick Delgado