Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Hemersson Zambrano

Spring

Summary

Seasoned and Passionate Chef with 15 years of experience in several Restaurants in Spain, Aruba, Venezuela, and USA. Recognized as a visionary Chef with knowledge in new trends of food and its techniques regarding the creation of a menu and concepts, with capacity of efficiently managing a Kitchen, its personnel and its rotative menus.

Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.

Overview

15
15
years of professional experience

Work History

Executive Chef

Dulcinos steakhouse
Houston
11.2023 - 12.2024
  • Designed innovative seasonal menus featuring local ingredients.
  • Supervised kitchen staff to ensure efficient food preparation and service.
  • Maintained high standards of food safety and sanitation practices in the kitchen.
  • Trained new culinary staff on kitchen procedures and techniques.
  • Managed inventory and ordered supplies to maintain optimal kitchen operations.
  • Created daily specials based on guest preferences and seasonal availability.
  • Implemented cost-effective practices while maintaining quality of dishes served.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Trained kitchen workers on culinary techniques.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Controlled labor costs through effective use of staff scheduling techniques.

Executive Chef

Bijou hotel
Venezuela
03.2019 - 06.2020
  • Designed innovative seasonal menus featuring local ingredients.
  • Supervised kitchen staff to ensure efficient food preparation and service.
  • Maintained high standards of food safety and sanitation practices in the kitchen.
  • Collaborated with hotel management to plan special events and catering services.
  • Trained new culinary staff on kitchen procedures and techniques.
  • Managed inventory and ordered supplies to maintain optimal kitchen operations.
  • Created daily specials based on guest preferences and seasonal availability.
  • Implemented cost-effective practices while maintaining quality of dishes served.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Trained kitchen workers on culinary techniques.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.

Chef de Cuisine

Oak Restaurant & Bar
Aruba
04.2017 - 01.2019
  • Lead Chef, creator of the Menu and its recipes, Personnel Training providing the necessary knowledge to provide the service as well as the kitchen techniques, cooking types, management and storage of food, creative plating of each Menu Option, Food cost control, Purchase of Supplies, Logistics organization and kitchen operation in general.
  • Led kitchen team in preparing seasonal menus for diverse clientele.
  • Supervised daily operations to ensure quality food preparation and service.

Sous Chef

The kitchen table by white
Aruba
01.2015 - 12.2016
  • Prepared and executed diverse menu items for daily service.
  • Assisted in managing kitchen inventory and ordering supplies.
  • Collaborated with chefs to develop seasonal menu offerings.
  • Trained new kitchen staff on food preparation techniques.
  • Maintained cleanliness and organization of kitchen workstations.
  • Ensured compliance with food safety standards and regulations.
  • Monitored cooking times and temperatures for optimal quality.
  • Supported team during peak service hours to maintain efficiency.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Trained kitchen workers on culinary techniques.
  • Assisted in menu development and recipe testing.

Chef de Cuisine

Zuzuroh Italian and Greek Cuisine
Aruba
11.2013 - 12.2014
  • Creator of the Menu and Concept, responsible of moving the Restaurant from position 150 to position 15 on Trip Advisors, making it a considerable option for diners.
  • Crafted authentic Italian and Greek dishes using traditional recipes and fresh ingredients.
  • Managed kitchen operations to ensure smooth workflow and efficient food preparation.
  • Led kitchen team in preparing seasonal menus for diverse clientele.
  • Supervised daily operations to ensure quality food preparation and service.

Sous Chef

Estapati
Alicante
05.2010 - 07.2013
  • Chef in charge of the station with more than 70 author Tapas, responsible of all Menu changes, quality control, shopping list, cost control and crew management.
  • Prepared and executed diverse menu items for daily service.
  • Assisted in managing kitchen inventory and ordering supplies.

The Kitchen Table by White
Aruba
  • Maker and Creator of Tapas, Menu co-author, using the best ingredients while applying the best molecular kitchen techniques creating fusions and possible modifications to please our diners, Cost Control of Tapas Menu, and responsible for the purchase of supplies, Crew management for service provision.

Education

Chef - International Cuisine

High Training
Venezuela

Diplomate - International Cuisine

Kitchen Club
Madrid, Spain

Skills

  • Effective Management
  • Menu Updating
  • Dish Preparation
  • Allergy Management
  • Menu Design
  • Knowledge of Food Supplies
  • Quality Control
  • Cost Control
  • Menu development
  • Food safety compliance
  • Cost control management
  • Inventory management
  • Culinary training
  • Event planning
  • Customer satisfaction
  • Team leadership
  • Quality assurance
  • Staff scheduling
  • Problem resolution
  • Communication skills
  • Creative problem solving
  • Inventory control
  • Resource management
  • Hospitality service expertise
  • Process improvements

Languages

  • Spanish
  • English

Timeline

Executive Chef

Dulcinos steakhouse
11.2023 - 12.2024

Executive Chef

Bijou hotel
03.2019 - 06.2020

Chef de Cuisine

Oak Restaurant & Bar
04.2017 - 01.2019

Sous Chef

The kitchen table by white
01.2015 - 12.2016

Chef de Cuisine

Zuzuroh Italian and Greek Cuisine
11.2013 - 12.2014

Sous Chef

Estapati
05.2010 - 07.2013

The Kitchen Table by White

Chef - International Cuisine

High Training

Diplomate - International Cuisine

Kitchen Club