Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
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Heriberto Osorio-Avila

Garwood,New Jersey

Summary

Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Chef with winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods. Motivated Chef dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Organized individual with a strong desire to work in high-volume environments. Supervising large kitchens with tact and poise. Pursuing a Chef Manager position for an establishment that appreciates great cuisine. Food-loving individual known for remaining composed and calm under extreme pressure. Team leader supervises kitchen teams in high-stress restaurant environments. Dedicated to innovative dishes and efficient kitchen management. Results-focused Executive Chef with 20+ years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll, and employee records. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Executive Chef Manager

ROMOLAS SEAFOOD & GRILLE
CRANFORD, New Jersey
01.2012 - 10.2023
  • Explained goals and expectations required of trainees.
  • Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Ensured that all meals were prepared according to health code standards and regulations.
  • Employed training and motivational techniques to keep atmosphere constructive for employees.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Developed and implemented new recipes and menu items to increase customer satisfaction.
  • Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
  • Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
  • Ordered food supplies as needed and monitored inventory levels to avoid shortages.
  • Reviewed customer feedback surveys regularly in order to identify areas needing improvement or potential opportunities for growth.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Trained new employees to perform duties.
  • Maintained records of purchases, sales, waste. in order to track profit margins and other financial information related to the kitchen operations.
  • Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
  • Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
  • Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
  • Created daily specials based on seasonal availability of ingredients.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Directed preparation, delivery and service of catering and special meal requests.
  • Prepared recipes, menu cycles and portion sizes within restaurant budgets.

Education

GED -

CBTis
Mexico
06-2001

Skills

  • Event Planning
  • Inventory Supervision
  • Kitchen Management
  • Dish Preparation
  • Menu Planning
  • Catering Oversight
  • Cleaning and Sanitation
  • Food Safety Regulations
  • Recruiting and Hiring
  • Team Management
  • Employee Supervision
  • Strategic Planning
  • Money Handling
  • Staff Supervision
  • Recruitment
  • Expense Tracking
  • Quality Control
  • Event Coordination
  • Portion Control
  • Cost Estimation
  • Health Code Compliance
  • Inventory Management Software
  • Front of House Management
  • Managing Reservations and Large Parties

Certification

  • SERV SAFE CERTIFICATION

Languages

English
Professional
Spanish
Full Professional

Timeline

Executive Chef Manager

ROMOLAS SEAFOOD & GRILLE
01.2012 - 10.2023

GED -

CBTis

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Heriberto Osorio-Avila