Gustavo Villota
Highlands,NC
Summary
Dynamic Head Chef with extensive experience at Stubborn Bull, specializing in signature dish creation and culinary expertise. Proven track record in budgeting and cost control, ensuring high-quality standards while training and mentoring kitchen staff. Adept at inventory rotation, enhancing operational efficiency in fast-paced environments.
Overview
24
24
years of professional experience
Work History
Head Chef
Stubborn Bull
09.2023 - 01.2026
- Arranged for kitchen equipment maintenance and repair when needed.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
Head Chef
Midpoint Restaurant
05.2019 - 07.2023
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
Sous Chef
Ristorante Paoletti
04.2017 - 01.2019
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Line Cook
Sierra Nevada
01.2015 - 03.2017
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- 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.
Sous Chef
MELA Indian Restaurant
02.2012 - 11.2014
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Line Cook
Wasabi Japanese Restaurant
01.2008 - 02.2011
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Grilled meats and seafood to customer specifications.
Prep Line Cook
Flying Frog Cafe
01.2002 - 01.2008
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Education
High School Diploma -
Octavio Cordero
Cuenca, EcuadorSkills
Signature dish creation
Budgeting and cost control
Dish preparation
Culinary expertise
Inventory rotation
Fine-dining expertise
Timeline
Head Chef
Stubborn Bull
09.2023 - 01.2026
Head Chef
Midpoint Restaurant
05.2019 - 07.2023
Sous Chef
Ristorante Paoletti
04.2017 - 01.2019
Head Line Cook
Sierra Nevada
01.2015 - 03.2017
Sous Chef
MELA Indian Restaurant
02.2012 - 11.2014
Line Cook
Wasabi Japanese Restaurant
01.2008 - 02.2011
Prep Line Cook
Flying Frog Cafe
01.2002 - 01.2008
High School Diploma -
Octavio Cordero