George Benitez
Deltona
Summary
Dynamic Chef de Cuisine experienced in leading kitchen operations and menu development. Achieved high customer satisfaction through innovative dish creation while ensuring food safety and quality standards. Focused on enhancing kitchen efficiency and fostering a collaborative team environment.
Overview
25
25
years of professional experience
Work History
Sous Chef
Hollerbach's German restaurant
Sanford
06.2021 - 07.2026
- Restocked all food items to ensure that the cooks had all of the ingredients they needed for service throughout the shift.
- Worked with [Job title]s to gather data on specific customer preferences and dietary requirements.
- Talked to the front-of-house staff to figure out what customers wanted and how to accommodate special dietary needs.
- Deep fried and grilled a variety of foods, including [Type].
- Supervised and trained kitchen staff to ensure efficient workflow and quality control.
- Managed kitchen operations and food preparation standards in a high-volume German restaurant.
- Developed and implemented new recipes to enhance menu offerings at the restaurant.
- Coordinated food presentation to maintain aesthetic appeal of German dishes served.
- Ensured compliance with health and safety regulations in food handling practices.
- Collaborated with the head chef to plan daily specials and seasonal menus effectively.
- Ordered and maintained inventory of kitchen supplies for optimum functionality.
- Oversaw cooking processes, ensuring consistency in flavor and presentation of dishes.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Established standard procedures for plating presentations.
- Performed weekly inspections of all equipment for safety compliance.
- Assisted with interviewing, hiring and training kitchen personnel.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Developed daily specials utilizing seasonal ingredients.
- Observed food safety and sanitation protocols to reduce germ spread.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Chef
The Vineyard Wine Company
Lake Mary
02.2020 - 03.2021
- Pioneered introduction of new market items and managed production of highly successful Sunday brunch.
- Prepared meals from scratch using authentic recipes, fostering strong customer loyalty and repeat business.
- Made meals from scratch using authentic, well-known recipes that drew customers back to the restaurant time and time again.
- Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
- Guided kitchen team in adopting new cooking methods and utilizing equipment effectively.
- Mentored kitchen staff at all levels, equipping them with skills to excel in challenging roles.
- Managed the grill, stove, and oven and cleaned all equipment after each shift.
- Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
- Double-checked freezer and refrigerator temperatures to ensure safety and quality standards were met. the freezer and refrigerator temperatures to ensure they were correct prior to each shift.
Head Chef
The District Eatery Tap & Barrel
Sanford
05.2018 - 12.2019
- Developed innovative [Type] menu items that elevated business visibility locally, regionally, and nationally.
- Mentored [Number] kitchen staff members at all levels, equipping them for advancement in challenging roles.
- Mentored over [Number] kitchen staff members at all levels in order to prepare them for challenging roles.
- Led hiring, management, and training of kitchen staff, fostering a skilled and cohesive team.
- Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
- Led recruitment, supervision, and development of kitchen staff to maintain high operational standards.
Sous Chef
F&D Kitchen and Bar
Lake Mary
04.2015 - 05.2018
- Created and cooked exciting, memorable dishes that attracted new customers to the restaurant and increased revenue to $[Amount].
- Ensured quality and efficiency in food preparation for high-volume service.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Acted as head chef to ensure that service and quality were maintained when necessary.
- Managed kitchen staff to uphold service and quality throughout service periods.
- Managed labor costs to align with business profit targets, maintaining efficiency in kitchen operations.
- Kept labor at or below [Number]% to support business profit targets.
- Oversaw food preparation and kitchen staff management to maintain high standards of food quality.
- Supported the Executive Chef by helping to select and train new kitchen employees to ensure a skilled workforce.
- Maintained proper stock control and rotation for optimal kitchen efficiency.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Presented the plates in a pleasing manner in accordance with restaurant standards.
- Plate each dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Worked with [Job title] and [Job title] to prepare delectable meals for large banquets, which included [Type] and [Type] events for up to [Number] people.
Head Line Cook
Liam Fitzpatrick's Irish Restaurant
Lake Mary
03.2013 - 03.2015
- Managed grill, stove, and oven operations, ensuring cleanliness of equipment after each shift.
- Evaluated food appearance and cleanliness in production and service areas.
- Coordinated seasonal plans with ingredient availability and key area events to maximize promotional opportunities.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Trained [Job title]s on [Type] culinary techniques to enhance kitchen workflows.
Sous Chef
Crowne Plaza Orlando-Downtown, an IHG Hotel
Orlando
05.2010 - 02.2013
- Planned and directed high-volume food preparation in a fast-paced environment.
- Developed diverse menus for full, tasting, and special events to enhance dining experiences.
- Designed comprehensive menus for full, tasting, and special events, aligning with establishment's needs and boosting customer satisfaction.
- Oversaw and improved the work of a [Number]-person team that produced over [Number] plates per day.
- Updated the kitchen staff's [Type] and [Type] processes, which reduced guest wait times and increased daily output from [Number] meals to [Number].
- Coordinated ticket bookings and managed food order placements to ensure seamless event execution.
- Managed kitchen staff and directed food preparation to maintain high standards of food safety.
- Supported Executive Chef in identifying and training new employees to strengthen kitchen operations.
- Mentored over [Number] kitchen staff members at all levels in order to prepare them for challenging roles.
- Worked with [Job title] and [Job title] to prepare delectable meals for large banquets, which included [Type] and [Type] events for up to [Number] people.
- Streamlined kitchen staff processes, reducing guest wait times and increasing daily output.
- In charge in charge of the special board, and I'm in charge of coming up with new and authentic dishes.
- Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
- Worked hard to build positive relationships with vendors to get the best ingredients at the best prices.
- Oversaw the special board while creating unique, authentic dishes to attract customer interest.
- Assessed inventory levels over a [Timeframe] period and placed orders to replenish [Type] and [Type] items before they ran out.
- Assessed inventory levels over a [Timeframe] period and placed orders to replenish [Type] and [Type] items before they ran out.
Sous Chef
Spice modern steak house
Orlando
03.2004 - 04.2010
- Prepared fresh food in high-volume setting, ensuring quality and consistency.
- Created and cooked exciting, memorable dishes that attracted new customers to the restaurant and increased revenue to $[Amount].
- Planned and directed high-volume food preparation in a fast-paced environment.
- Supervised kitchen operations to uphold service and quality expectations.
- Ensure that all food is prepared in a safe and sanitary manner at all times.
- Started training for [Job title]s on [Type] culinary techniques to improve productivity and increase kitchen workflows.
- Created full, tasting, and special events menus to meet all of the establishment's needs and maintain strong customer levels.
- Worked with [Job title] and [Job title] to prepare delectable meals for large banquets, which included [Type] and [Type] events for up to [Number] people.
- Assisted Executive Chef in selecting and training new staff to enhance team capability and service excellence.
- In charge in charge of the special board, and I'm in charge of coming up with new and authentic dishes.
- Presented the plates in a pleasing manner in accordance with restaurant standards.
- Make sure that the portions are correct and that the food is presented in a pleasing manner.
- Managed special board to create unique and authentic dishes, attracting diverse customer preferences.
- Worked hard to build positive relationships with vendors to get the best ingredients at the best prices.
Line Cook
Coconuts Cuban cafe
Lake Mary
02.2001 - 03.2004
- Made food according to recipes, portioning, cooking, and waste management guidelines.
- Ensured that food handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.
- Restocked all food items to ensure that the cooks had all of the ingredients they needed for service throughout the shift.
- Estimated [Number] orders at the same time during peak [Timeframe] periods with a [Number]% accuracy rate, resulting in increased customer satisfaction and repeat business.
- Followed the restaurant stock management schedule to monitor product freshness and rotate out old products.
- Organized inventory by unloading food supplies from distributor trucks.
Education
High School -
Oak Ridge High School
Orlando, FLSkills
- Cooking
- Ingredient preparation
- Recipe development
- Menu creation
- Food preparation
- Culinary management
- Menu pricing
- Cost control
- Inventory management
- Kitchen management
- Kitchen organization
- Sanitation procedures
- Food safety
- Safe food handling
- Allergen awareness
- Kitchen safety
- Culinary techniques
- Cooking techniques
- Dish preparation
- Signature dish creation
- Pastry skills
- Seafood preparation
- Bread baking
- Garnishing and plating
- Plating
- Menu presentation
- Food presentation
- Station oversight
- Supervising food prep
- Event planning
- Supplier negotiation
- Vendor relations
- Culinary trends monitoring
- Culinary trends
- Workflow optimization
- Prioritizing
- Time management
- Efficient multitasking
- Effective communication
- Strong communication skills
- Verbal and written communication
- Problem solving
- Creativity
- Adaptability
- Motivational team management
- Team leadership
- Staff training
- Employee training
- Kitchen staff coordination
- Mentoring
- Presentation skills
- Customer service oriented
- Foodservice
- High-quality ingredients
- Efficient precision
- Garnishing
- Special diets
- Menu memorization
- Cooking techniques
- Kitchen equipment operation
- Line inspections
- Garnishing
- Menu planning
- Kitchen staff coordination
- Culinary techniques
- Employee training
- Food presentation talent
- Efficient multitasking
- Customer service oriented
Timeline
Sous Chef
Hollerbach's German restaurant
06.2021 - 07.2026
Chef
The Vineyard Wine Company
02.2020 - 03.2021
Head Chef
The District Eatery Tap & Barrel
05.2018 - 12.2019
Sous Chef
F&D Kitchen and Bar
04.2015 - 05.2018
Head Line Cook
Liam Fitzpatrick's Irish Restaurant
03.2013 - 03.2015
Sous Chef
Crowne Plaza Orlando-Downtown, an IHG Hotel
05.2010 - 02.2013
Sous Chef
Spice modern steak house
03.2004 - 04.2010
Line Cook
Coconuts Cuban cafe
02.2001 - 03.2004
High School -
Oak Ridge High School