Gonzalo Eguren
Branson,USA
Summary
Executive Sous Chef with over 12 years of extensive expertise in culinary arts and sales, renowned for crafting exceptional dining experiences and driving revenue growth. Proficient in managing kitchen operations, developing innovative menus, and ensuring top-notch quality standards in food preparation. Demonstrates a visionary approach to enhancing customer satisfaction through creative culinary techniques and strong client engagement, with a robust skill set in culinary techniques, inventory control, and team leadership.
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
13
13
years of professional experience
Work History
Sous Chef
Big Cedar Lodge
02.2025 - Current
- Led seasonal menu development and costing for Arnie’s Barn, achieving record-breaking summer performance, doubling revenue compared to the previous year.
- Maintained exceptional food cost control at Arnie’s Barn, holding at 18.5% against a cap of 25.5%, contributing directly to profitability and operational efficiency.
- Oversaw ordering, receiving, scheduling, labor management, and payroll for Arnie’s Barn, ensuring smooth daily operations and budget alignment.
- Conducted regular P&L meetings with leadership, aligning culinary operations with financial goals and performance metrics.
- Trained and promoted cooks to Jr. Sous Chef roles, fostering internal growth and team stability.
- Collaborated with Jr. Sous Chef and line staff to develop new menu concepts for Arnie’s Barn, enhancing brand identity and guest experience.
- Supported expo operations at Osage Restaurant during peak service periods, ensuring smooth execution and quality control.
- Assisted in executing fine dining wine dinners at Worman House, showcasing elevated culinary techniques and guest engagement.
- Reduced food cost at Devil’s Pool Restaurant through strategic systems:
- Created station maps, prep lists with par guides, cleaning checklists, and order guides to streamline operations.
- Partnered with Executive Chef and Chef Tournant during Week of Wellness Retreat, executing high-profile culinary events with precision and creativity.
Executive Sous Chef
Chateau On The Lake
07.2024 - 03.2025
- Oversaw food production and maintained exceptional culinary quality for a fine dining restaurant and large-scale banquet events, serving over 300 guests.
- Developed seasonal menus utilizing fresh, local ingredients, creating innovative dining experiences while upholding fine dining standards.
- Managed and trained a team of 25+ cooks, including international interns, across three outlets, focusing on culinary techniques, food safety, and operational excellence.
- Created and implemented standardized spec and recipe books to ensure consistency and high-quality execution across all kitchen operations.
- Directed food ordering, inventory control, labor management, and scheduling to align with business demands and cost efficiency.
- Produced and executed high-profile culinary events, including wine and whiskey pairings, holiday menus, and seasonal brunches, while meeting guest requirements and dietary accommodations.
- Maintained operational excellence through meticulous kitchen organization, deep cleaning schedules, and adherence to health and safety standards.
Timeshare Sales Representative
Holiday Hills Resort
07.2023 - 07.2024
- Present Holiday Inn Club Vacation ownership products to prospects, addressing needs and interests.
- Advise clients on ownership benefits, overcoming objections, and ensuring customer satisfaction.
- Achieved measurable sales results through structured presentations and personalized consultations.
- Develop strong client relationships, enhancing trust and facilitating informed purchase decisions.
- Awarded as sales consultant of the month 3 times.
Sous Chef
Big Cedar Lodge
06.2022 - 01.2023
- Supervised and coordinated food production, ensuring high culinary quality and service standards.
- Monitored food production quality during preparation and service, maintaining consistency.
- Scheduled staff based on budget and business needs, optimizing operational efficiency.
- Developed menu with Executive Chef, creating diverse and appealing offerings.
- Trained and updated staff regularly, enhancing team skills and performance.
- Maintained strict adherence to food safety standards in kitchen operations.
- Led kitchen to meet financial targets through cost-effective practices.
Chef de Cuisine
Hilton Branson Conference Center (Level 2 steakhouse)
12.2021 - 06.2022
- Supervised food production, ensuring consistent culinary quality and service standards.
- Led banquet events, menu development, and special dinners, enhancing guest satisfaction.
- Trained and updated staff regularly, improving team efficiency and service quality.
- Managed produce ordering and product availability, optimizing kitchen operations.
- Collaborated with servers and kitchen staff to resolve operational challenges daily.
- Led kitchen staff to exceed production targets by enhancing operational workflows.
Team Leader
Saltgrass
08.2020 - 12.2021
- Supervised 10 employees, ensuring smooth kitchen operations and clean environment after each shift.
- Managed daily inventory, ordering, and receiving, maintaining full stock and minimizing waste.
- Conducted pre-shift meetings to address staff concerns and improve team performance.
- Cooked 24 steak cuts on the grill while managing expo, ensuring timely and quality service.
- Collaborated with GM to enhance kitchen efficiency and address training issues.
- Streamlined kitchen operations, enhancing team productivity and reducing food costs.
- Optimized inventory management, reducing waste and improving supply chain efficiency.
Itamae, Edo Sushi Bar
10.2017 - 10.2018
- Prepared Shari and mastered fish cleaning techniques, enhancing sushi quality and kitchen efficiency.
- Crafted fine dining sushi rolls and sashimi, contributing to a diverse and high-quality menu.
- Specialized in Nikkei plates, expanding the restaurant’s culinary offerings and customer satisfaction.
- Mastered Itamae skills.
Own Business
Picote Catering
01.2013 - 10.2018
- Organized and executed diverse events, ensuring seamless coordination and satisfaction.
- Managed supplier relationships and verified quality and freshness of all supplies.
- Standardized and costed recipes, implementing them to enhance culinary consistency.
- Oversaw hiring of event providers, ensuring optimal setup of lights, sound, and equipment.
- Achieved high client satisfaction through meticulous event planning and execution.
- Implemented cost-effective strategies that reduced expenses while enhancing service offerings.
Education
Nutritionist -
Le Cordon Bleu
Lima, Peru07.2018
Culinary Technician - undefined
Le Cordon Bleu
Lima, Peru10.2015
Skills
- Sales
- Customer service
- Microsoft Office
- Grilling
- Baking
- Cutting skills
- International food
- Food ordering
- Expo
- Culinary Techniques
- Menu development
- Food cost control
- Labor management
- Inventory control
- Culinary training
- Staff scheduling
- Quality assurance
- P&L analysis
- Event execution
- Recipe standardization
- Food safety compliance
- Operational efficiency
- Customer engagement
- Team leadership
- Supplier management
- Process optimization
- Kitchen organization
- Seasonal menu planning
- Inventory management
- Menu planning
- Cooking techniques
LANGUAGES
English
Spanish
COURSES
- JAN 2025 - JUN 2025
- Hotel & Restaurant Management at Aprende Institute
INTERNSHIPS
- JUN 2022 – JAN 2023
- Culinary Trainee, Big Cedar Lodge, Ridgedale, Missouri
- Gained extensive knowledge and understanding of the diverse culinary culture in America through hands-on experience in professional kitchens.
- Began career as a sauté cook, quickly earning a promotion to Team Leader, overseeing multiple stations including Middle, Grill, and Sauté.
- Developed expertise in the art of grilling, mastering advanced techniques to deliver exceptional flavor and quality.
- Consistently fulfilled daily prep tasks with precision and efficiency, aligning with business needs and maintaining high standards of kitchen organization and cleanliness.
HOBBIES
Musician, Working Out, Soccer, Football, Learning
Timeline
Sous Chef
Big Cedar Lodge
02.2025 - Current
Executive Sous Chef
Chateau On The Lake
07.2024 - 03.2025
Timeshare Sales Representative
Holiday Hills Resort
07.2023 - 07.2024
Sous Chef
Big Cedar Lodge
06.2022 - 01.2023
Chef de Cuisine
Hilton Branson Conference Center (Level 2 steakhouse)
12.2021 - 06.2022
Team Leader
Saltgrass
08.2020 - 12.2021
Itamae, Edo Sushi Bar
10.2017 - 10.2018
Own Business
Picote Catering
01.2013 - 10.2018
Culinary Technician - undefined
Le Cordon Bleu
Nutritionist -
Le Cordon Bleu