GUILLERMO VALENCIA

Luxury Hotel and Country Clubs Executive Chef Qualifications

15 years of experience in Luxury Hotel kitchen management, at least 20 years as Exec. Chef

Experience with Hotel and Country Clubs banquets programs and working with sales and operations to execute high-end functions

Experience in a union environment

Strong financial acumen and ability to work within food cost and labor cost guidelines

Luxury Hotel and Country Clubs Executive Chef Responsibilities

Run an efficient culinary program

Create and update menus, recipes, and SOPs in concert with leadership

Teach and manage Sous Chefs and Culinary team on all recipes and expectation

Leadership: Proven ability to coach, mentor, and manage teams effectively

Qualities: Detail-oriented, organized, solutions-driven, patient, collaborative, dedicated

Document and standardize recipes; ensure availability of allergy modifications

Implement special event menus and maintain up-to-date descriptions for FOH/BOH

Team Management

Hire, train, and review BOH team members in coordination with Sous Chefs

Conduct daily team meetings and oversee training programs

Ensure effective organization of prep, ordering, and task delegation techniques to elevate dining experiences. Track record of fostering team collaboration and achieving operational excellence.

Professional culinary leader with proven track record in high-end kitchens and deep understanding of contemporary food trends. Adept at team management, menu development, and maintaining highest standards of food quality and safety. Known for fostering collaboration and adapting to changing needs, ensuring seamless kitchen operations and exceptional dining experiences. Strong skills in cost control, staff training, and innovative recipe creation, consistently delivering results that exceed expectations.

• Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
• Selected to create and prepare unique dishes for private parties with well-known celebrities.
• Created signature dish which generated high-interest and became best-selling dinner entrée for Main Dinning or Banquets
• Designed whole new menu, including meal selections, beverages and pricing.
• Oversaw foodservice operations for 5-star PGA National resorts golf and country club, Huntington crescent club New York
• Ensured safe and efficient kitchen operations while managing a BOH staff o 42
• Supervised team of 55 staff members.
• Used Microsoft Excel to develop inventory tracking spreadsheets.
• Supervised team of [Number] staff members.
• Ensured safe and efficient kitchen operations while managing a BOH staff of [Number].
• Oversaw foodservice operations for 5-star national Golf country club Trump properties

• European culinary association
• French culinary institute
• ACF central Chapter

Websites, Portfolios, Profiles

• Visit my website
• http://www.chefvalencia.com

Certifications

• Executive Chef, French Culinary Institute
• CEC European Culinary Association
• Serve-Save Food Protection Manager Certification, National Restaurant Association • European Culinary Association (ECA) Associate Diploma
• OSHA certification: HACCP Certification Certificate
• OSHA certification: Food Handling
• Safe-Serve certification: Food Handling Management
• FirstAid/CPR