Hector Agosto

• Managing day-to-day kitchen operations, overseeing food preparation.
• Training staff, maintaining quality standards, and ensuring smooth service during shifts, often taking on leadership roles in the kitchen when the Executive Chef is unavailable.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Conducted regular stock checks to identify any shortages or wastage issues.
• Planned and prepared food product orders to maintain inventory stock levels.
• Planned meals according to dietary requirements while ensuring maximum guest satisfaction.
• Assisted with training staff on proper cooking techniques and methods.
• Implemented and maintained excellent service to achieve guest satisfaction.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Maintained high standards of food safety and hygiene in the kitchen.
• Performed financial analysis and recommended effective methods to cut costs.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Supervised food preparation staff to deliver high-quality results.
• Resolved customer complaints regarding food quality or service promptly and professionally.
• Monitored portion sizes, presentation, and flavor of all dishes served in the restaurants.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Provided effective orientation and training to each new associate and developed ongoing training programs.
• Checked quality of food products to meet high standards.
• Provided guidance to kitchen staff on how to properly handle, store and rotate food products.
• Improved performance of team members resulting in high-quality meals produced daily.
• Trained kitchen workers on culinary techniques.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Inspected work areas regularly for cleanliness, sanitation practices, safety hazards and potential fire risks.
• Developed menus, recipes and costings for new dishes to ensure profitability.
• Coordinated with vendors regarding pricing, delivery schedules and product availability.
• Identified opportunities for cost savings through improved purchasing practices.
• Organized special events such as banquets and catering services according to client needs.
• Ensured all dishes were prepared in a timely manner to meet customer expectations.
• Created weekly schedules for kitchen staff based on forecasted sales volumes.
• Attended meetings with management team members to discuss upcoming plans or initiatives.
• Reviewed monthly financial reports, P&L, related to labor costs, inventory levels, and other expenses.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Utilized local, fresh food products to support local economies and showcase community support.
• Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
• Maintained updated knowledge through continuing education and advanced training.
• Contributed innovative ideas and solutions to enhance team performance and outcomes.
• Worked effectively in team environments to make the workplace more productive.

In March 2021 to September 2022, I was promoted to Executive Chef at Bobby Flay's Steak House.

Overall responsibility for the area of labor and food cost budgets, and any other financial performance measures: manage the results of the P&L.

Oversee the thorough and close monitoring of food quality, efficiency, and utilization of staff, products, and presentation.

Coordinate the service of food with the Room Manager and Supervisor.

Responsible for the preventive maintenance of all kitchen equipment.

Interact with the Purchasing, Warehouse, and Receiving Departments on food and sundry-related items.

Creating and ensuring a fresh, positive environment where sanitation, execution of product excellence, and service are paramount.

Follow up with standard recipes created by Bobby Flay and his corporate chefs' teams.

Maintain and review the member training manual, and any updates to improve efficiency during peak hours.

Planning and monitoring production for a la carte menu, serving over 600 to 700 covers daily.

December 6, 2013, promoted to Executive Chef of The Water Club. All responsibilities listed encompass the operations for Water Club, In-Room Dining, WC Banquets, Sunroom, Wine Vintage, WC Indoor and Outdoor Pools, and SPA menus. Daily food inventories, food costs, and quality control. Forecasting, planning, and executing all banquet functions and their menus. Coordinate the service staff to meet the highest quality of service. Other tasks include hiring, training, and supervising all Water Club team members. Inspections of the food preparation processes are conducted to ensure that proper standards of taste, quality, quantity, and appearance are maintained. Promotes and maintains high standards of sanitation and health in food preparation and storage, personnel, tools, and equipment. Schedule and conduct frequent staff meetings to ensure effective communication of events, goals, expectations, and training needs with both FHO and BHO. Interaction with all management staff on resolutions to any and all challenges presented, all while creating a safe workplace. Conceptualize and manage all recipes in areas of responsibility. Thoroughly oversee the monitoring of assigned outlets and personnel, food quality, efficiency, and utilization of staff, product, and presentation. Review menu analysis based on cost, sales, and popularity index to ensure that menu items reflect customer taste and preference.

May 2011 - December 2013: Transferred to Restaurants Chef, Water Club.

I was responsible for all outlets and daily operations of the Culinary Department for the Water Club. I am accountable for and dedicated to ensuring service commitments, the highest of standards, financial goals, and policies and procedures being consistently upheld. Creating and ensuring a fresh, positive environment where sanitation, execution of product excellence, and service are paramount. As well working under Iron Chef and consultant Geoffrey Zakarian.

March 2003 – March 2004, Sous Chef, Metropolitan. Assisted in all opening operations.

March 2004 – May 2011: Promoted to Restaurant Chef, Metropolitan.

Responsible for all aspects of 24-hour operations and managing over 54 culinary line associates, along with 3 Sous Chefs. We created a seamless operation with over 1 million dollars in revenue on a monthly basis. Responsibilities included planning and monitoring production for a la carte menu, serving over 3,500 covers daily. Additionally, compliance with all state and local Health Department codes, through knowledge of cost management, P&L, inventory control, and Borgata culture.

August 1986 – November 1988: Cook in various outlets.

November 1988 - March: Promoted to Sous Chef, overseeing high-volume outlets, as well as a fine dining restaurant encompassing traditional American, Italian, French, and Mediterranean cuisines.

In December 2000, I earned an Associate Degree at The Academy of Culinary Arts, Atlantic Community College, Mays Landing, New Jersey.

• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
• Supervised cooks and other kitchen personnel during meal services.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Developed daily specials utilizing seasonal ingredients.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand.
• Monitored temperatures of prepared food and cold-storage areas.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Determined schedules and staff requirements necessary to prepare and plate food.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Checked quality of food products to meet high standards.
• Created a positive work environment by encouraging teamwork among staff members.
• Prepared workstations with ingredients and tools to increase efficiency.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
• Resolved customer complaints regarding food quality or service promptly and professionally.