Gilberto achata
Pfchangs
YORKTOWN HEIGHTS,NY
26
years of professional experience
Dynamic Executive Chef with expertise in menu development, food safety, and team leadership. Proven track record in streamlining kitchen operations and enhancing guest satisfaction.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Work History
Executive Chef
25 Years 9 Months- Developed and implemented innovative menu items, enhancing culinary offerings and guest satisfaction.
- Led kitchen operations, ensuring adherence to food safety regulations and quality standards.
- Trained and mentored kitchen staff, fostering skill development and team cohesion.
- Streamlined food preparation processes, improving efficiency and reducing waste in the kitchen.
- Collaborated with management on cost control strategies to optimize budgetary performance.
- Conducted regular inventory assessments, managing stock levels for cost-effective operations.
- Oversaw event catering services, ensuring seamless execution of large-scale functions and private gatherings.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
Education
No Degree - Culinary Arte in Monroe College
Skills
Food safety
Menu planning
Cost control
Menu development
ServSafe certification
Team leadership
Hiring
training
and development
Inventory control
Kitchen management
Safe food handling
Kitchen staff management
Food prep planning
Coaching and mentoring
Inventory management
Allergy awareness
Order delivery practices
Productivity optimization
Culinary techniques
Timeline
Executive Chef
Pfchangs
09.2000 - CurrentRead More
Lima Peru
No Degree from Culinary Arte in Monroe College
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