Guillermo Avila
San Antonio,TX
Summary
Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions.
Overview
2027
2027
years of professional experience
Work History
Breakman 750 Bun Line
Flowers Bakery
San Antonio
07.2019 - 03.2026
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
Head Cook
La Tuna Cafe
El Paso, TX
2014 - 2019
- Directed kitchen operations, ensuring quality food preparation and presentation standards.
- Trained and mentored junior kitchen staff to enhance culinary skills and efficiency.
- Developed seasonal menus based on local ingredients and customer preferences.
- Implemented food safety protocols, reducing waste and enhancing compliance with health regulations.
Owner/Operator
Natalie's Fonda
Mexico City
2005 - 2013
- Managed daily operations, ensuring efficient workflow and high-quality customer service.
- Developed and maintained strong vendor relationships to optimize supply chain processes.
- Implemented cost control measures to enhance profitability without compromising quality.
- Trained and mentored staff in food safety protocols and operational best practices.
Kitchen Manager's
Landry's Seafood House
San Antonio, TX
2003 - 2005
- Managed daily kitchen operations to ensure smooth workflow and adherence to food safety standards.
- Trained and supervised kitchen staff, fostering a collaborative and efficient work environment.
- Developed and implemented menu changes based on seasonal ingredients and customer feedback.
- Optimized inventory management processes to reduce waste and improve cost efficiency.
Kitchen Manager
Joe's Crab Shack
Houston, TX
2000 - 2001
- Supervised kitchen staff to ensure efficient food preparation and adherence to safety standards.
- Developed and implemented training programs for new team members, enhancing skill sets and operational efficiency.
- Streamlined inventory management processes to reduce waste and optimize ingredient usage.
- Coordinated daily operations, ensuring timely service delivery during peak hours.
Education
High School Diploma -
Springwood Senior High
Houston, TXSkills
- Friendly, positive attitude
- Teamwork and collaboration
- Customer service
- Problem-solving
Timeline
Breakman 750 Bun Line
Flowers Bakery
07.2019 - 03.2026
Head Cook
La Tuna Cafe
2014 - 2019
Owner/Operator
Natalie's Fonda
2005 - 2013
Kitchen Manager's
Landry's Seafood House
2003 - 2005
Kitchen Manager
Joe's Crab Shack
2000 - 2001
High School Diploma -
Springwood Senior High