Kodi Aguzar
Phoenix,AZ
Summary
Talented kitchen leader and team motivator successfully maintained staff focus and productivity in high-volume, fast-paced operations. Experienced with Mediterranean cuisine and upscale traditional steakhouses, sourcing ingredients, controlling budgets, and boosting restaurant profiles. Forward-thinking professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
The Global Ambassador Hotel
12.2023 - 08.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Opened New restaurant gaining the title of best new hotel restaurant in the world by Cande Naste
- Executed service without flaw on 1,100 cover nights
- Monthly revenue upwards of 1.5 million in F&B sales.
Executive Chef
Steak 44
06.2021 - 12.2023
- Keeping restaurant health code ready at all times
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Developed kitchen staff through training, disciplinary action
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- I led the opening of 3 new locations with this company, ensuring that the new staff and chefs were trained to meet the company's standards.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Executive Chef
1933 Brewing Company
10.2019 - 03.2021
- Opened restaurant from the ground up with a few other investors
- Made recipes, menus
- Controlled all of the back of house while owning and operating the whole restaurant
- Won Albuquerque best hot plate 3 times
- Shut down restaurant due to Covid regulations
Sous Chef
Gato
09.2017 - 06.2019
- Was in charge of hiring and firing
- Systems, ordering, disciplinary actions
- Coaching team members
Education
Bachelor's degree - Culinary Arts
Culinary Institute of America
Hyde Park, NY06.2017
Skills
- Culinary Experience
- Kitchen Management Experience
- Restaurant Experience
- Menu Planning
- Management
- Labor Cost Analysis
- Supervising Experience
- Food Preparation
- Leadership
- POS
- Profit & Loss
- Interviewing
- Restaurant Management
- Budgeting
- Kitchen Experience
- Research & Development
- Cooking
- Food Service Management
- Purchasing
- Forecasting
- Employee Orientation
- Food handling
- Communication skills
- Hospitality
- Research
- Kitchen management
- Analysis skills
- Microsoft Office
- Food safety
- Knife skills
- Food service
- Conflict management
- Operations management
- Quick service & fast food restaurant
- Sanitation Standards
- Kitchen Management
- Menu development
- Food presentation
- Food industry
- Organizational skills
- Sales
- Sales management
- Team management
- Food production
- Inventory control
- Food management
- Procurement
- Pricing
- Recruiting
- Merchandising
- Retail Sales
Certification
- Food Handler Certification, ServSafe
- Driver's License, 02/01/24 to Present
- MLO License
Timeline
Executive Sous Chef
The Global Ambassador Hotel
12.2023 - 08.2024
Executive Chef
Steak 44
06.2021 - 12.2023
Executive Chef
1933 Brewing Company
10.2019 - 03.2021
Sous Chef
Gato
09.2017 - 06.2019
Bachelor's degree - Culinary Arts
Culinary Institute of America
- Food Handler Certification, ServSafe
- Driver's License, 02/01/24 to Present
- MLO License
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