Summary
Overview
Work History
Skills
Certification
References
Timeline
Generic

Gregorio Saldivar

Los Angeles,CA

Summary

Exceptionally talented professional in hotel hospitality offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. High-performing cook offering 21 years of hotel and restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Able to prepare a wide variety of creative and specialty cuisine.

Exceptionally motivated with extensive experience for renowned establishments.

Self propelled and positive leadership skills.

Training and fostering strong teams

Focused on quality, presentation and consistency


Overview

31
31
years of professional experience
1
1
Certification

Work History

Cook 1

The West Hollywood EDITION
02.2023 - Current
  • Breakfast Cook
  • Employee of the Quarter Award
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Line Cook

Beverly Hilton
09.2022 - Current
  • Managed the hot sauted appetizers
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Chef De Partie

The Peninsula Beverly Hills
03.2006 - 10.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Sanitized all counters properly to prevent food-borne illness.
  • Complied with portion and serving sizes as per restaurant standards.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Opening shift for Belvedere restaurant and room service.
  • Prepping and executing both breakfast and room service.
  • Banquette butcher

1st Cook

Fig At The Fairmount
03.2008 - 02.2010
  • Maintained food safety and sanitation standards.
  • Managed opening and closing shift kitchen tasks.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Responsible for all fish execution
  • Preparations for dinner service
  • Ability to work stations, ranging from pantry, vegetable stations.
  • Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.

Pantry Cook

Shutters On The Beach
04.2006 - 01.2008
  • Cleaned and sanitized pantry station at end of shift.
  • Stocked supplies to maintain sufficient levels of food products at pantry station.
  • Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
  • Cleaned counters, shelves, walls, furniture and equipment in food service areas.
  • Adhered to state and local health and safety regulations for food handling and sanitation.
  • Prepared salads, sandwiches and desserts for restaurant guests and catered events.
  • Maintained food safety and sanitation standards.
  • Was in charge of preparations for dinner service

Line Cook

Lunarias Restaurant
01.1993 - 04.2005
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Handled portion control activities according to specified instructions provided by chef.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked very closely with the executive chef and the butcher during the lunch service.
  • Worked private events

Skills

  • Food Preparing, Plating and Presentation
  • Portion Sizes
  • Proper Food Handling
  • Cleaning and Sanitation
  • Standards Compliance
  • Portion Standards
  • Special Events and Catering
  • Food Spoilage Prevention
  • Chef Assistance
  • Banquets and Catering
  • Safe Work Practices
  • Kitchen Sanitization
  • Servsafe Certified
  • Food Production
  • Contamination Prevention
  • Ability to lead the kitchen

Certification

ServSafe Certified

References

Kelsi Armijo, Executive Chef The Hermitage hotel 702-335-5375


David Codney, Executive Chef 916-217-0049


Marc Bouchard, Executive Chef The Resort At Pelican Hill 774-991-0106

Timeline

Cook 1

The West Hollywood EDITION
02.2023 - Current

Line Cook

Beverly Hilton
09.2022 - Current

1st Cook

Fig At The Fairmount
03.2008 - 02.2010

Pantry Cook

Shutters On The Beach
04.2006 - 01.2008

Chef De Partie

The Peninsula Beverly Hills
03.2006 - 10.2022

Line Cook

Lunarias Restaurant
01.1993 - 04.2005

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Gregorio Saldivar