Summary
Overview
Work History
Education
Skills
Certification
Timeline
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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, NY
06.2017

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

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Kodi Aguzar