Hugo Cespedes
Hackensack
Summary
Results-driven leader with solid background in food service planning, sales and management. Hardworking, ambitious and resourceful with clear understanding of business priorities and best practices.
Overview
26
26
years of professional experience
Work History
Food Service Director
Family Of Caring
01.2018 - Current
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Purchased food and cultivated strong vendor relationships.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Oversaw food preparation and monitored safety protocols.
Executive Chef
Van Dyk Manor
11.2006 - Current
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Head Chef
Regency Gardens Nursing Home
07.2002 - 02.2006
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Head Chef
Castle Hill Health Care
04.1998 - 09.2002
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Certified Dietary Manager -
Passaic County Community College
Paterson, NJChef
D'Gallia Culinary Arts School
PeruSkills
- Recruitment
- Event Coordination
- Scheduling
- Managing Reservations and Large Parties
- Managing Deliveries
- Ordering and Purchasing
- Strategic Planning
- Sanitation Standards
- Catering Services
- Quality Assurance
- ServeSafe Manager
- Monitoring Food Preparation
- Menu development
Timeline
Food Service Director
Family Of Caring
01.2018 - Current
Executive Chef
Van Dyk Manor
11.2006 - Current
Head Chef
Regency Gardens Nursing Home
07.2002 - 02.2006
Head Chef
Castle Hill Health Care
04.1998 - 09.2002
Certified Dietary Manager -
Passaic County Community College
Chef
D'Gallia Culinary Arts School
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