German Alberto Gonzales

• Developed menus and recipes for high-end restaurants and catering services.
• Planned, organized, directed, and supervised all culinary operations.
• Evaluated the quality of raw and cooked food products to ensure that standards were met.
• Established portion sizes and prepared standard recipe cards for all dishes.
• Monitored sanitation practices to ensure that employees followed standards and regulations.
• Provided leadership in managing staff by recruiting, training, scheduling, coaching, counseling and developing team members.
• Maintained a safe working environment by enforcing sanitary practices for food handling, general cleanliness, maintenance of kitchen equipment.
• Reviewed operational records and reports to project sales and determine profitability.
• Analyzed data related to customer preferences to develop new menu items or modify existing menu items.
• Controlled inventories of food supplies ensuring adequate levels while minimizing waste.
• Created innovative dishes utilizing seasonal ingredients with an emphasis on local sourcing when possible.
• Conducted research related to menu development including trends in nutrition, food preparation techniques.
• Oversaw the ordering process of foodstuffs from suppliers as well as other necessary materials.
• Coordinated with front-of-house personnel regarding menu changes or special requests from customers.
• Ensured compliance with health safety regulations concerning the storage, rotation and use of perishable goods.
• Assisted in the design of dining areas including layout specifications for furniture placement and lighting.
• Prepared budgets related to labor costs, inventory control systems and purchasing procedures.
• Collaborated with marketing teams on promotional activities such as special events or advertising campaigns.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Monitored quality, presentation and quantities of plated food across line.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

• Developed and implemented menu for the restaurant, catering events, and private parties as a new concept
• Created daily specials based on seasonal ingredients and customer feedback.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Controlled labor costs through effective use of staff scheduling techniques.
• Worked closely with purchasing manager to control food costs while maintaining product quality standards.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Designed innovative dishes that incorporated global flavors into traditional cuisine.
• Assisted in developing marketing strategies designed to increase restaurant revenue.
• Coordinated with front-of-house staff regarding reservations and table management.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Trained kitchen workers on culinary techniques.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Create a new concept of, Farmer Kitchen and Market

• Drove business development by pursuing partnerships, funding and revenue streams.
• Strengthened company business by leading implementation of new projects and procedures.
• Researched topics of interest and culled gathered information to produce concise reports.
• Determined appropriate budgets and administered expenditures.
• Restocked office and break room supplies to maximize team productivity.
• Supported marketing and advertising efforts by creating marketing materials such as email blasts .
• Opened, sorted and responded to routine correspondence on behalf of business leaders to facilitate communication and streamline processes.
• Developed and executed business strategies to achieve short and long-term revenue objectives.
• Redeveloped business plans to account for cost efficiency and budgetary requirements.

Create and Developed 100% Nikkei Concept.

• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Created exciting dishes at competitive prices to attract clientele and increase revenue.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
• Performed mise en place daily to efficiently prepare signature dishes.
• Incorporated customer recommendations and feedback to experiment with new dishes.
• Oversaw hiring, training and development of kitchen employees.

• Reunion Kitchen Bar – 18167 Biscayne Blvd, Aventura Fl, 33160 Mediterranean & Japanese Restaurant Gourmet concept.
• Advisory to open a new restaurant.
• Recruiting, selecting, hiring, orienting, training, scheduling, supervising, evaluating.
• Developed and create 100% of the menu, controlling food and labor cost, develop the kitchen floor plan and procedures.
• Intruded new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Inspected kitchen to observe food preparation, quality and services, food appearance and cleanliness of production and services areas.
• Purchased adequate quantities of necessary restaurant items, including food, beverage, equipment and supplies.
• Negotiated with food suppliers to cut costs by buying in bulk.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Incorporated customer recommendations and feedback to experiment with new dishes.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

• Created lesson plans, monitored student progress and provided feedback on their performance.
• Organized hands-on cooking classes for students to gain practical experience in food preparation.
• Assessed student performance through written tests, presentations and demonstrations of recipes.
• Provided instruction on basic knife skills, food safety and sanitation practices.
• Demonstrated proper techniques for preparing a variety of dishes from appetizers to desserts.
• Explained the fundamentals of nutrition and dietary guidelines for healthful eating habits.
• Instructed students on how to properly use kitchen equipment such as ovens, mixers and blenders.
• Conducted lectures on menu planning, food costing, purchasing procedures and recipe development.
• Coached students in developing time management skills in order to complete tasks efficiently.
• Maintained records of student attendance, course grades and other relevant data related to the program.
• Prepared materials needed for class sessions such as handouts, visual aids and audio-visual resources.
• Offered individual assistance when needed by helping students develop strategies for problem solving or mastering difficult concepts.
• Evaluated production on consistent basis to maintain quality and safety of all food.
• Created appropriate learning environments for students.
• Planned and conducted activities for balanced program of instruction, demonstration and work time, providing students with opportunities to observe, question, and investigate.
• Selected curriculum and instructional aids to increase students' understanding of core concepts.

• O’lima Signature Cuisine – 1052 Kane Concourse, 33154 Bay Harbor Island Peruvian restaurant Gourmet, Peruvian fusion and signature cuisine.
• Developed and create 100% of the menu, controlling food and labor cost, develop the kitchen floor plan and procedures, planned and controlled all daily activities.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Created ice sculptures for major events such a wedding and private corporate parties.
• Intruded new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Page 2 Regularly interacted with guess to obtain feedback on product quality and services levels.
• Regularly interacted with guess to obtain feedback on product quality and services levels.
• Inspected kitchen to observe food preparation, quality and services, food appearance and cleanliness of production and services areas.
• Purchased adequate quantities of necessary restaurant items, including food, beverage, equipment and supplies Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
• Correctly calculated inventory and ordered appropriate supplies.
• Recognized and formally acknowledge outstanding staff performance to boost company morale and productivity.
• Supervised 12 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Incorporated customer recommendations and feedback to experiment with new dishes.

• Panka Restaurant – 5401 Collins av.
• Miami beach Panka restaurant gourmet and fusion south America e international fusion Developed and create 100% of menu and image of the restaurant Controlling food and labor cost, design the kitchen construction Planned and developed all daily activities In charge to catering department Organized special events in the restaurant, including receptions, promotions and corporate luncheons Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies Met, greeted and encouraged feedback from customers and used to implement positive changes within restaurant Correctly calculated inventory and ordered appropriates supplies Developed, implements and managed business plans to promote profitable food and beverage sales.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Performed mise en place daily to efficiently prepare signature dishes.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

• Adriana Restaurant – 9477 Harding av.
• 33154, surfside Adriana restaurant on Miami beach.
• Gourmet Peruvian, Japanese Fusion and International Food Developed and create 90% of menu, food and labor cost implement work-flow, designs the new dishes and all the food presentation in the restaurant Develop the kitchen procedures, planned and controlled all daily activities included catering services Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies Carefully interviewed, selected trained and supervised staff Oversaw front of the house personnel to maintain adequate staffing and minimize overtime Maintained a safe working and guest environment to reduce the risk of injury and accidents.
• Supervised 11 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Conducted assessments and utilized root cause analysis to implement corrective action strategies.
• Prepared schedules, work assignments and constructed employee compensation packages.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.

• Word- convention Center -Grand Floridian-Orlando, Florida Planning, controlling, coordinating, garde-manger events In charge to producing all garnish and Ice Sculpture Develop sushi and culinary skills, classes for groups Organized special events in the restaurant, including receptions, promotions and corporate luncheons Led and directed team on effective methods, operation and procedures Page 4 Skillfully interacted with vendor to obtain the best quality in pricing and product.
• Partnered with Corporate chef to create dynamic entrees for large banquets and special events.
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
• Utilized local, fresh food products to support local economies and showcase community support.
• Oversaw hiring, training and development of kitchen employees.
• Monitored quality, presentation and quantities of plated food across line.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Prepared schedules, work assignments and constructed employee compensation packages.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Managed kitchen staff team of 22 and assigned various stages of food production.

• Planning, controlling, coordination, producing activities of the several concession 2.500 customer served daily for breakfast, lunch and dinner.

• Create 100% of the menu, and developed the Spealties
• Performed financial analysis and recommended effective methods to cut costs.
• Initiated software based inventory control system to manage inventory and analyze food cost.
• Performed mise en place daily to efficiently prepare signature dishes.
• Utilized local, fresh food products to support local economies and showcase community support.
• Incorporated customer recommendations and feedback to experiment with new dishes.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.