George Aguilar
Covina,California
Summary
Dynamic Executive Chef with a proven track record at Pacific Palms Resort, excelling in strategic menu design and expense management. Renowned for enhancing customer satisfaction through innovative dishes and effective coaching. Committed to food safety compliance, I foster team collaboration while maximizing profitability and minimizing waste.
Culinary professional with a solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for a collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
Pacific Palms Resort
01.2020 - 08.2025
- Watching over multiple outlets
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for the restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
Executive Sous Chef
Pacific Palm Resort
04.2017 - 01.2020
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly, guiding improvement as necessary.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Cuisine
Red Restaurant & Bar
06.2013 - 01.2017
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Hired, managed, and trained kitchen staff.
Sous Chef
McCormick & Schmick's Seafood & Steaks
06.2012 - 06.2013
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed promptly without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Red Restaurant & Bar
08.2009 - 06.2012
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
Sushi Chef
Japanese Buffet
02.2004 - 08.2009
- Prepared high-quality seafood, rice and ingredients for sushi.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Maintained well-organized mise en place to keep work consistent.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Pleasantly welcomed patrons entering the sushi bar, offering to explain menu options.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Associate of Arts - Culinary Arts
Le Cordon Blue Pasadena
Pasadena, CA05-2009
Skills
- Food safety compliance
- Strategic menu design
- Expense management
- Menu design
- Dedicated work ethic
- Food safety management
- Meal preparation planning
- Event catering management
- Coaching expertise
- Innovative problem-solving
Accomplishments
Reduced food costs by 5% by sourcing and securing a new structure.
- Award Employee of the Year 2013
- Leader Of the Year 2017
Certification
Management Certification
Serve Safe
Food Handler
Languages
English
Full Professional
Spanish
Professional Working
Timeline
Executive Chef
Pacific Palms Resort
01.2020 - 08.2025
Executive Sous Chef
Pacific Palm Resort
04.2017 - 01.2020
Chef De Cuisine
Red Restaurant & Bar
06.2013 - 01.2017
Sous Chef
McCormick & Schmick's Seafood & Steaks
06.2012 - 06.2013
Sous Chef
Red Restaurant & Bar
08.2009 - 06.2012
Sushi Chef
Japanese Buffet
02.2004 - 08.2009
Associate of Arts - Culinary Arts
Le Cordon Blue Pasadena
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