Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

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
Genaro Smart