Gustavo Diaz

• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Collaborated with the management team to develop new menu items based on customer feedback and preferences.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.

• Knowledge in working with wood fire oven and grill

• 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.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Grilled meats and seafood to customer specifications.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Verified proper portion sizes to consistently attain high food quality standards.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Operated and maintained bakery equipment, including ovens and mixers.
• Collaborated with team members to complete tasks and maintain smooth running of bakery.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Prepared dough for variety of pastries, cakes and breads.
• Cut and shaped dough for pies, rolls and other pastries.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.

• Responsible for managing kitchen and packing area for large volume of product
• Work with supervisors & purveyors to place all daily orders & assess arrival of product.
• Oversee a team of 14 employees in both kitchen and packing areas.
• Provide strategic direction, leadership and day to day facilities operations, food prep, delivery and labor costs/analysis.
• Control food cost and usage by following proper product storage procedures, standard recipes and waste-control procedures including checking/ maintaining proper food holding and refrigeration temperature control points.
• Responsible for all production demands and ensuring delivery of all requested products to meet deadlines and time slots given.

• Work with CEO and General Manager on product development/ new recipes.

• Train, coach, counsel and conduct performance evaluations for staff.

•In charge of SQF and HACCAP tracing regulations.

• Consistently met or exceeded sales goals by prioritizing customer service excellence and product quality assurance efforts.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Prepared frostings and other toppings for cakes and pastries.

• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Ensure adherence to all legal, operational, and Organic and HACCAP obligations.

• Manage weekly Profit & Loss (P&L) to ensure all expense lines are within budget.

• Provide strategic direction, leadership and day to day facilities operations, food and beverage prep, deliveries , cost/analysis.

• Maintained positive relationships with representatives of UPS, FedEX, USPS, and DHL shipping companies.
• Stacked and stored pallets at end of shift to keep commissary clean and organized.
• Operated Jack pallet, lift trucks, and hand trucks to move items around warehouse.

• 35 Seat Fine Dining Farm to Table Restaurant, Michelin Guide 2017 & 2018
• Worked under Chef Alfonso Zhicay (worked under Dan Barber - Blue Hill at Stone Barns)

• Assisted Executive Chef in creating new menu items for daily seasonal menu

• Oversaw daily recipe preparation, food storage, cooking and presentation.

• Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
• Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
• Operated grills, fryers and ovens to cook food items.
• Monitored food temperatures to meet quality and safety standards.

• In charge of cooking, preparation and serving all catered meals
• Catered breakfast and lunch for major events/photo shoots/dinner parties.
• Cooked for large groups of people and managing various types of food for large events.
• Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
• Coordinated with team members to prepare orders on time.
• Evaluated food products to verify freshness and quality.
• Monitored food production to verify quality and consistency.
• Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Collaborated with Executive Chef to develop innovative recipes, maintaining the highest standards of culinary excellence.

• Set up and broke down kitchen for service.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• 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.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Assisted in developing new menu items to reflect restaurant's style and standards.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Demonstrated initiative by taking on additional responsibilities during busy periods or when shortstaffed.
• Maintained clean, organized grill stations for hygienic, orderly food preparation.
• Restocked and rotated food items according to expiry dates to minimize waste.
• Followed recipes and kitchen procedures for consistent food quality, presentation and standards.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.