Genaro Smart
Berkeley,USA
Summary
Culinary Supervisor with 30 years of experience, excels in leading high-caliber culinary teams to enhance dining experiences through innovative menu planning and execution. Expertise in knife skills, event catering, and recipe development, with a strong track record in elevating customer satisfaction and team performance. Dedicated to advancing culinary standards and achieving excellence in every dish served.
Culinary professional with proven background in leading kitchen teams to consistently deliver exceptional dining experiences. Adept at maintaining high standards of food quality and presentation while fostering collaborative team environment. Known for adaptability and reliability, consistently meeting dynamic operational needs.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Chef Supervisor
Pierre Pierre Restaurant
05.2024 - Current
- Streamlined food preparation processes for faster service times and better quality control.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
Culinary Supervisor
Levy
08.2023 - Current
- Company Overview: Culinary Supervisor - Levy Junior sour Chef Cooking for uc Berkeley Cal football games and Basketball Private events and party's at
- University club and stadium on availability and service Catering events in Sant Clara for the San Francisco 49er's as support chef Supervisor for game day events and prep days before the game different levels of catering
- Upgraded dining experience with clear objectives, careful monitoring and consistent leadership
- Trained team to provide high quality service to guarantee customer satisfaction
- Oversaw culinary operations for UC Berkeley sports and private events, ensuring excellence in every dish served
- Rigorously trained staff to enhance service quality, elevating customer satisfaction at high-profile events
- Culinary Supervisor - Levy Junior sour Chef Cooking for uc Berkeley Cal football games and Basketball Private events and party's at
- University club and stadium on availability and service Catering events in Sant Clara for the San Francisco 49er's as support chef Supervisor for game day events and prep days before the game different levels of catering
Senior Chef / Supervisor
Cruise Bon Apetite
01.2020 - 02.2022
- Oversaw main entrée preparation, specializing in protein and vegetarian dishes
- Implemented fresh, sustainable ingredients to enhance culinary offerings
- Elevated dining experience for tech company clientele
- Managed high-volume catering for special events and banquets
Executive Sous Chef
UC Berkeley
11.2018 - 11.2018
- Company Overview: Bear's Lair Tavern
- Led the team in opening and closing operations at UC Berkeley's Bear's Lair Tavern
- Exemplified leadership through active participation and teamwork
- Managed inventory and ordering to maintain optimal stock levels
- Bear's Lair Tavern
Catering Chef
Levies Strauss Headquarter
08.2017 - 11.2018
- In charge of multiple stations Cooking fresh sustainable ingredients for tech company
- Preparing different cuisines such as: Indian, Spanish, French cuisines, soups etc
- Helping other employees with the food terms in a timely matter
- Private catering for special events, Making fresh sustainable food from scratch
Head Chef
Zeta Tau Alpha Sorority, INC-UPSILON
09.2016 - 05.2017
- Company Overview: UC Berkeley
- Prepared Lunch and Dinner five days a week and brunch on Fridays one day a week
- Created weekly menu for the school year, and specialized menus for vegan/gluten free students
- Ordered Main entrée once a week and produce twice a week
- Managed all kitchen staff
- Catered for special school events such as Thanksgiving, Christmas, etc
- Maintained a clean kitchen and performed deep cleanings every Friday
- Provided a good working environment and excellent attendance
- Eager to learn and excel in new technologies, consistently praised for dedication and hard work
- UC Berkeley
Lead Chef II
Linkedin
08.2013 - 09.2016
- Company Overview: Bon Appetit
- Led a high-performing team of 5 in a fast-paced kitchen
- Mastered the preparation of diverse cuisines
- Emphasized sustainable and fresh ingredients
- Focused on vegetarian dishes
- Boosted efficiency in operations
- Setup cooking station, Large Scale Production cooking
- Bon Appetit
Cook II
Gather
12.2013 - 08.2014
- Company Overview: Fine dining
- Pizza Station: High-volume set up station, prepping, cooking food to order pizzas, dough, building and baking pizzas, sauce, hand tossed dough
- Salad Station: prep, Brunch Sauté station, catering experience
- Brunch: prep, set up station cooking all brunch to order
- Fine dining
Assistant Kitchen Manager / Sous Chef
EUREKA
10.2013 - 12.2013
- Open Kitchen: 1) Turn on all kitchen powers (fryers, flat top, ovens, hoods, etc), 2) Check previous nights close, inventory, refrigeration temps, and prep levels, 3) Make prep list for day and check schedule of all employees working for the day
- Leadership KM Prep: 1) Warm up BBQ, 2) Make Butterscotch Pudding and Chocolate Soufflés
- Quality check all produce, bread and dry goods that are delivered
- Throughout the day go through walk in making sure everything is being labeled, store front is organized
- Making sure all employees are taking their breaks on time to avoid penalties
- Daily Orders: Produce, SYSCO, Seafood, Bread
- Paperwork: Price changes, Employee forms, Invoice Tracking, Labor tracking
- Fostered a collaborative team environment, enhancing project efficiency by encouraging open communication
Lead chef
Lawrence Hall of Science
01.2013 - 05.2013
- Company Overview: The View Café
- Healthy Food Vegetables, Salads
- Burgers, fryer, grilling Pastas, multiple stations
- Salads, catering experience
- Catering -High-volume
- Prep/Set up stations High volume
- The View Café
Lead Line cook
Skates on the Bay
07.2012 - 12.2012
- Company Overview: Fine dining
- Sauté Different types of Pastas, seafood dishes, specials
- Banquets, catering, parties
- High volume in Fine Dining
- Fryer, grill, prep, teamwork
- Working catering experience
- Fine dining
Pizza Chef
Bobby G's Pizzeria
06.2011 - 06.2012
- Making all types of Pizza: hand toss dough, high-volume cooking
- Experience making dough, Sauté, Preparing salads, pasta dishes, deserts, and specials
- Collaborated with the head chef to develop and execute weekly menu plans
- Monitored the pizza in the oven to ensure consistent quality
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service
- Developed a new pizza recipe that was featured in a national magazine, resulting in a X% increase in sales
Lead Line Cook
B Restaurant
05.2011 - 10.2011
- Breakfast and lunch, catering experience
- Brunch, lunch, dinner shifts specials
- Catered for Private Parties, catering experience, fine dining
- Sauté, fryer, grill, prep
- Inventory, fast-paced kitchen
- Supervising staff, teamwork
Sushi Chef
Fujimamas
02.2008 - 08.2008
- Company Overview: Big Island, Hawaii
- High-volume sushi production experience running a kitchen
- Asian Fusion Cuisine, Japanese cuisine line cook/sushi chef
- Stir Fry, experienced Sushi to order
- Utilized knowledge of Japanese cuisine to suggest recommended dishes to customers
- Skillfully used a variety of knives, tools, and utensils to prepare sushi ingredients
- Prepared and served a wide variety of sushi dishes, including rolls, nigiris, and sashimis
- Developed a menu of innovative sushi dishes that led to a X% increase in customer satisfaction
- Big Island, Hawaii
Lead Line Cook/ Supervisor
Rio's Seafood & Bar Restaurant
06.2006 - 09.2007
- Company Overview: Big Island, HI
- Breakfast and lunch Leadership
- Frying, getting orders ready high-volume cooking
- Worked the grill station
- Sauté, specials
- Big Island, HI
Lead Line Cook
Dukes Restaurant
10.2006 - 04.2007
- Company Overview: Honolulu, HI
- Breakfast and lunch Leadership
- Frying, getting orders ready high-volume cooking
- Worked the grill station
- Sauté, specials
- Greeted customers in a friendly and professional manner
- Demonstrated excellent knife skills, resulting in faster food preparation times
- Ensured high standards of cleanliness and sanitation in the kitchen, resulting in a X-star health rating
- Honolulu, HI
Head Line cook / Supervisor
Jackie's Kitchen Bar & Grill
01.2006 - 10.2006
- Company Overview: Honolulu, HI
- Gained experience as a Sous chef
- Made and distributed orders, teamwork Leadership skills
- Sauté, Grill, wok cooking and Pantry stations experienced Sushi Chef
- Fine dining Asian Fusion cuisine, Japanese cuisine
- Identified and reported defective parts or components to supervisor to ensure quality products
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service
- Honolulu, HI
Education
Certification - Cooking
Nordhoff High School
08.1995
Skills
- Fast Learner
- Time Management
- Computer Skills
- Customer Satisfaction
- Service Quality
- Leadership
- Cooking
- Teamwork
- Seafood
- Cost Management
- Planning
- Customer Service
- Menu Planning
- Management
- Dry Goods
- Microsoft Excel
- Kitchen operations
- Food presentation
- Allergen awareness
- Recipe creation
- Menu development
- Special diets
- Food safety management
- Kitchen leadership
- Team leadership
- Supervising food prep
- Food safety
- Heavy lifting
- Kitchen organization
- Detail-oriented
- Food preparation
- Safe food handling
- Knife skills
- Safe handling
- Cooking techniques
- Ordering and requisitions
- Kitchen management
- Equipment usage
- Sanitation procedures
- Foodservice
- Kitchen equipment operation
- Staff training
- Catering background
- Line inspections
- Workflow optimization
- Sauce preparation
- Culinary trends
- Food spoilage prevention
- Wine pairing
- High-quality ingredients
- Bread baking
- Positive and professional
- Teamwork and collaboration
- Team building and development
- Multitasking
- Food prep planning
- Customer satisfaction
- Kitchen safety
- Relationship building
- Food stock and supply management
- Organizational skills
- Reliability
- Multitasking Abilities
- Time management
- Problem-solving
Certification
- ServSafe Allergens Certification - National Restaurant Association.
Timeline
Chef Supervisor
Pierre Pierre Restaurant
05.2024 - Current
Culinary Supervisor
Levy
08.2023 - Current
Senior Chef / Supervisor
Cruise Bon Apetite
01.2020 - 02.2022
Executive Sous Chef
UC Berkeley
11.2018 - 11.2018
Catering Chef
Levies Strauss Headquarter
08.2017 - 11.2018
Head Chef
Zeta Tau Alpha Sorority, INC-UPSILON
09.2016 - 05.2017
Cook II
Gather
12.2013 - 08.2014
Assistant Kitchen Manager / Sous Chef
EUREKA
10.2013 - 12.2013
Lead Chef II
Linkedin
08.2013 - 09.2016
Lead chef
Lawrence Hall of Science
01.2013 - 05.2013
Lead Line cook
Skates on the Bay
07.2012 - 12.2012
Pizza Chef
Bobby G's Pizzeria
06.2011 - 06.2012
Lead Line Cook
B Restaurant
05.2011 - 10.2011
Sushi Chef
Fujimamas
02.2008 - 08.2008
Lead Line Cook
Dukes Restaurant
10.2006 - 04.2007
Lead Line Cook/ Supervisor
Rio's Seafood & Bar Restaurant
06.2006 - 09.2007
Head Line cook / Supervisor
Jackie's Kitchen Bar & Grill
01.2006 - 10.2006
Certification - Cooking
Nordhoff High School
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