Homer Reyes
Romeoville,IL
Summary
Visionary Executive and seasoned thought leader with many years of proven expertise and unwavering dedication to operations excellence which drives organizational growth and cultivates key partnerships. Adept in all multidisciplinary business facets integral to new enterprise launch, financial sustainability, and profitability. Knowledgeable professional with several years of experience bringing planning and problem-solving abilities. Focused on maximizing resource utilization to support scalable operations and increase bottom-line profitability. Organized and systematic with natural relationship-building and leadership talents. Skilled Client Executive enthusiastic about promoting company offerings to bring about dramatic business growth. Practiced in building loyal relationships and managing diverse conflicts by applying exceptional sales, organizational, and prioritization skills developed over several years in the field.
Overview
13
13
years of professional experience
Work History
Executive Banquet Chef
Kemper Sports Bolingbrook Golf club
Bolingbrook, IL
06.2016 - Current
- Prepared workstations with ingredients and tools to increase efficiency.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
- Distributed food to service staff for prompt delivery to customers.
- Managed time efficiently between multiple tasks while meeting deadlines in a fast-paced environment.
- Assisted with setting up buffets or plated dinners according to established guidelines.
- Monitored temperatures of prepared food and cold-storage areas.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Executed set menus for banquets with cuisine from diverse regions.
- Directed presentation and portioning of food for banquet functions.
- Ensured quality control standards were met with regards to taste, appearance and temperature of dishes served at banquets.
- Conducted regular inspections of the kitchen area including equipment, tools and storage areas for safety compliance.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Checked quality of food products to meet high standards.
- Prepared banquet meals according to standard recipes and customer preferences.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Created new recipes to meet customer requests while adhering to health regulations.
- Maintained accurate records of food costs and labor expenses associated with banquet services.
- Monitored inventory levels of all ingredients and supplies needed for banquet services.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with front-of-house staff members regarding special orders or dietary restrictions.
- Supervised food preparation staff to deliver high-quality results.
- Coordinated with vendors regarding delivery schedules for food items needed for banquets.
- Completed purchase orders to requisition food and equipment for upcoming events.
Chef /Owner
Cuisinero
Romeoville, IL
01.2015 - Current
- Monitored temperatures of prepared food and cold-storage areas.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Created culinary presentations to demonstrate product knowledge and menu ideas.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Assessed employee performance during shift changes in order to ensure consistency throughout service hours.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Provided excellent professional development opportunities for staff.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Planned and prepared food product orders to maintain appropriate stock levels.
Executive Chef
La Parilla de Manila
Colonia, NJ
03.2015 - 05.2016
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Distributed food to service staff for prompt delivery to customers.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Improved performance of team members resulting in high-quality meals produced daily.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Sous Chef
Deleece
Chicago, IL
02.2012 - 02.2015
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Contributed to the successful execution of catered events from start to finish.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Maintained accurate records for cost analysis purposes.
- Supervised cooks and other kitchen personnel during meal services.
Education
Bachelor of Science - Hotel And Restaurant Management
University of Sto. Thomas+/
Manila, Philippines05-1992
Skills
- Talent management
- Staffing
- Purchasing
- Growth planning
- Marketing
- Vendor negotiations
- Product development
- Budget allocation
- Distribution management
- Executive support
- Staff training
- Human resources leadership
- Product analysis
- Innovation management
- Customer-oriented
- Profit and loss
- Team leadership
- Financial administration
- Workflow planning
- Market analysis
Languages
English
Professional
Spanish
Limited
Tagalog
Professional
Websites
References
References available upon request.
Timeline
Executive Banquet Chef
Kemper Sports Bolingbrook Golf club
06.2016 - Current
Executive Chef
La Parilla de Manila
03.2015 - 05.2016
Chef /Owner
Cuisinero
01.2015 - Current
Sous Chef
Deleece
02.2012 - 02.2015
Bachelor of Science - Hotel And Restaurant Management
University of Sto. Thomas+/
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