Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Guillermo Prestegui

South River,NJ

Summary

Dynamic Chef Manager with extensive experience at Compass Group USA, excelling in menu development and culinary expertise. Proven track record in enhancing guest satisfaction through innovative dishes and effective team management. Skilled in food safety regulations and inventory supervision, achieving significant waste reduction while fostering a collaborative kitchen environment.


Overview

13
13
years of professional experience
1
1
Certification

Work History

Chef Manager

Compass Group USA
09.2024 - Current
  • Managed daily kitchen operations, ensuring food quality and safety standards were met.
  • Trained and supervised culinary staff on food preparation techniques and sanitation practices.
  • Developed menu items in collaboration with nutritionists to meet dietary needs and preferences.
  • Implemented inventory control procedures, reducing waste and optimizing supply usage.
  • Coordinated catering services for events, tailoring offerings to client specifications and budgets.
  • Streamlined kitchen workflow, enhancing efficiency during peak service times.
  • Conducted regular staff meetings to communicate updates, address concerns, and foster teamwork.
  • Ensured compliance with health regulations, conducting routine inspections of food storage areas and equipment.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.

Executive Chef

Compass Group USA
08.2019 - 09.2024
  • Led culinary team to develop innovative menu offerings, enhancing guest satisfaction and brand reputation.
  • Streamlined kitchen operations, reducing food waste through effective inventory management and portion control.
  • Trained and mentored junior chefs, fostering skill development and improving overall kitchen performance.
  • Implemented food safety protocols, ensuring compliance with health regulations and maintaining high sanitation standards.
  • Oversaw daily kitchen activities, coordinating staff assignments to ensure timely meal service during peak hours.
  • Collaborated with suppliers to source quality ingredients, optimizing cost-efficiency while meeting dietary requirements.
  • 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.
  • Developed training programs focused on culinary techniques and best practices, elevating team capabilities and morale.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.

Executive Sous Chef

Compass Group USA
10.2012 - 08.2019
  • Led kitchen team in executing high-quality dishes, ensuring culinary excellence.
  • Developed innovative menu items, enhancing restaurant's offerings and customer satisfaction.
  • Mentored junior chefs, fostering skill development and teamwork within the kitchen.
  • Streamlined inventory management processes, reducing waste and optimizing resources.
  • Implemented rigorous food safety standards, maintaining compliance and quality assurance.
  • Collaborated with executive chef to plan seasonal menus, driving business growth.
  • Overseen daily kitchen operations, ensuring efficiency and consistency in service delivery.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.

Education

Culinary Degree -

Dijon Culinary School
Mexico, ME

CBTIS 184
Mexico, ME
09-2005

Skills

  • Food safety
  • Food safety regulations
  • Culinary expertise
  • Menu planning
  • Recipe creation
  • Recruiting and hiring
  • Cooking skills
  • Kitchen management
  • Team management
  • Food presentation
  • Menu development
  • Inventory supervision
  • Cleaning and sanitation

Accomplishments

  • Supervised team of 14 staff members.

Certification

  • Serve Safe Certificate - 2025
  • New York BOH Certificate 2006


Languages

English
Full Professional
Spanish
Native or Bilingual

Timeline

Chef Manager

Compass Group USA
09.2024 - Current

Executive Chef

Compass Group USA
08.2019 - 09.2024

Executive Sous Chef

Compass Group USA
10.2012 - 08.2019

Culinary Degree -

Dijon Culinary School

CBTIS 184

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