Gonzalo Herrera
Pasadena,CA
Summary
Accomplished Executive Chef with a proven track record , enhancing customer satisfaction through innovative menu development and effective cost control. Skilled in food safety and inventory management, I excel in mentoring teams to exceed culinary expectations. My leadership has significantly boosted kitchen efficiency and creativity, ensuring exceptional dining experiences. High-performing Chef offering 25 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
30
30
years of professional experience
Work History
Executive Chef
Altadena Town & Country Club
09.2021 - 01.2024
- 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 restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- 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.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
Altadena Town & Country Club
11.2009 - 08.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Banquet Chef
Biltmore Hotel
08.2007 - 11.2009
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Ordered food and supplies used to prepare meals for 5,000 people.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
- Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
Banquet Chef Executive
Marriot Hotel
04.2005 - 07.2007
- Directed and managed banquet functions 2,000-person event.
- Developed specialized menus for dietary restrictions, ensuring that all guests enjoyed their dining experience.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Collaborated with banquet staff to deliver seamless execution of events, meeting the high expectations of clients.
- Introduced creative plating techniques that showcased each dish''s unique elements while elevating overall presentation aesthetics.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Coordinated logistics for multiple simultaneous events while maintaining exceptional quality standards across all functions.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Continuously updated culinary knowledge by attending industry conferences and workshops focused on current trends in banquets and catering services.
- Conducted regular performance evaluations for kitchen staff members, facilitating professional growth opportunities within the team.
- Managed staffing needs effectively, scheduling employees based on fluctuating event demands while maintaining budgetary constraints.
- Elevated guest satisfaction levels through personalized service and close attention to detail in all aspects of event planning and menu design.
- Adapted quickly to last-minute changes in client requests or event specifications, ensuring successful outcomes despite potential challenges.
- Balanced time-sensitive demands effectively by multitasking and delegating responsibilities as needed during high-pressure situations.
- Maintained open communication with clients throughout the planning process, addressing any concerns or special requests promptly.
- Mentored junior chefs, fostering a positive work environment and advancing their culinary skills.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Learned menu items produced by assigned station to achieve proper quantities.
- Ordered food and supplies used to prepare meals for 2,000 people.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Hilton
05.2003 - 04.2005
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- 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.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
Cook
Hilton
03.1994 - 04.2005
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained food safety and sanitation standards.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
Pasadena, CA06.2003
GED -
Pasadena Adult Skill Center
Pasadena, CA06.2000
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- ServSafe Certification
- Hiring, Training, and Development
- Inventory Control
- Food Prep Planning
- Special Events
- Catering and Events
- Banquets and catering
- Inventory Management
Languages
Spanish
Full Professional
Timeline
Executive Chef
Altadena Town & Country Club
09.2021 - 01.2024
Sous Chef
Altadena Town & Country Club
11.2009 - 08.2021
Banquet Chef
Biltmore Hotel
08.2007 - 11.2009
Banquet Chef Executive
Marriot Hotel
04.2005 - 07.2007
Sous Chef
Hilton
05.2003 - 04.2005
Cook
Hilton
03.1994 - 04.2005
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
GED -
Pasadena Adult Skill Center
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