Holly Veracruz
Dallas
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations, and exceptional dining experiences.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Dietary Chef/Account Manager
Morada Waxahachie
Waxahachie
07.2021 - Current
- Oversaw daily operations of food service department, ensuring compliance with policies and regulations.
- Maintained thorough records of personnel, income, expenditures, inventory, and equipment.
- Ensured food quality and safety standards met client expectations.
- Recruited, hired, trained, and coached new employees to strengthen team performance.
- Mitigated business risks by working closely with staff members and assessing performance.
- Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
- Used excellent verbal skills to engage residents in conversation, and effectively determine needs and requirements.
- Established relationships with key partners and vendors to ensure successful project outcomes.
- Monitored progress by establishing plans, budgets and measuring results.
General Manager
Golden Chick
Dallas
05.2020 - 02.2021
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Recruited, trained and empowered employees to achieve key performance indicators.
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
- Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
- Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Delegated work to staff, setting priorities and goals.
Executive Chef
Kearney's Feed Yard
Sunnyvale
12.2019 - 03.2020
- Improved performance of team members resulting in high-quality meals produced daily.
- Utilized local, fresh food products to support local economies and showcase community support.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Trained kitchen workers on culinary techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Monitored temperatures of prepared food and cold-storage areas.
- Provided guidance and support for Sous Chefs during peak service hours.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Performed financial analysis and recommended effective methods to cut costs.
- Tracked sales figures for each dish served in order to identify popular items.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
Restaurant Manager
Whataburger
Corsicana
08.2018 - 12.2019
- Generated detailed reports on weekly and monthly revenues and expenses.
- Resolved customer complaints professionally to maintain positive guest relationships.
- Ensured compliance with health, sanitation, and liquor regulations through clear communication of standards.
- Conducted inspections of dining and serving areas for cleanliness and proper setup.
- Reconciled daily transactions, balanced cash registers, and deposited earnings at bank.
- Provided mentoring to new employees on company programs and operational procedures.
- Directed restaurant activities to enhance customer service and employee development.
- Trained new hires in performing essential duties effectively.
Executive Chef
The Grungy Grill
Arlington
01.2008 - 12.2018
- Executive Chef, personal catering.
- Executive Chef, owner, and founder of this company.
- Cater to Harley-Davidson dealerships across the Metroplex, and I have focused on professionalism and high-quality products without high expenses.
- Utilized local, fresh food products to support local economies and showcase community support.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Assisted with customer requests and answered questions to improve satisfaction.
- Identified needs of customers promptly and efficiently.
Executive Chef/Kitchen Manager/Nutritional Advisor
ICONmeals
Frisco
12.2015 - 06.2018
- Executive Chef and nutritional advisor for this meal prep company.
- Ensure all the macros meet the specific criteria of the company and their consumers.
- Created a multitude of various menus to give every individual consumer an option of meals to help assist them in their dietary needs.
- Provided leadership, supervision and education to my team based on knowledge, guidance, examples, and suggestions.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Controlled labor costs through effective use of staff scheduling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Created customized meal plans for individuals based on their dietary needs and preferences.
- Calculated nutritional requirements to assess adequacy of diet and nutrition support.
- Researched calories and nutritional content of various meals and summarized data in comprehensive reports.
Executive Chef/Kitchen Manager
The Festive kitchen
Richardson
01.2012 - 12.2015
- Executive Chef/ Kitchen Manager that provided leadership, education and support to this high paced kitchen.
- I developed menus and new recipes, scheduled, ordered, inventory and maintained a clean and organized kitchen.
Executive Chef/Kitchen Manager
The Cajun cowboy
Hutchins
01.2010 - 12.2012
- Executive Chef/Kitchen Manager that opened this restaurant and assisted the owner with culinary talent that provided him with professionalism, expertise and guidance.
- I overseen all operations including: culinary, logistics and operations.
Education
Bachelor's degree - Business Management
University of Phoenix-Online Campus
04.2025
Associates in Applied Science - Culinary Arts
Art Institute of Dallas
05.2010
Skills
- Forecasting and planning
- Business operations oversight
- Culinary trends
- Team collaboration
- Food preparing, plating, and presentation
- Analytical skills
- Safe food handling
- Control labor costs
- Recruitment and onboarding
- Professionalism
- Nutrition
- Quality control
- Strong work ethic
- Teamwork and collaboration
- Food service safety training
- Food purchasing
- Staff recruiting and hiring
- Problem and complaint resolution
- Multitasking Abilities
- Adaptability and flexibility
- Restaurant operations
- Purchasing management
- Vendor relationships
- Food presentation
- Operational oversight
- Prioritization and organization
- Hospitality service expertise
- Relationship building
- Training staff
- Problem solving
- Menu development
- Inventory management
- Customer service
- Coaching and mentoring
- Performance assessment
- Training & development
- Team Player
- Staff training
- Team leadership
- Time management
- Budget management
- Food safety
Certification
Food Handler Certification, ServSafe
Timeline
Executive Dietary Chef/Account Manager
Morada Waxahachie
07.2021 - Current
General Manager
Golden Chick
05.2020 - 02.2021
Executive Chef
Kearney's Feed Yard
12.2019 - 03.2020
Restaurant Manager
Whataburger
08.2018 - 12.2019
Executive Chef/Kitchen Manager/Nutritional Advisor
ICONmeals
12.2015 - 06.2018
Executive Chef/Kitchen Manager
The Festive kitchen
01.2012 - 12.2015
Executive Chef/Kitchen Manager
The Cajun cowboy
01.2010 - 12.2012
Executive Chef
The Grungy Grill
01.2008 - 12.2018
Bachelor's degree - Business Management
University of Phoenix-Online Campus
Associates in Applied Science - Culinary Arts
Art Institute of Dallas
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