HUMBERTO VIRGEN JR
Grand Prairie,TX
Summary
Work as a executive chef and sous chef with 18 years experience Results-focused professional with many years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll, and employee records.
Overview
18
18
years of professional experience
Work History
Chef Director
Nexdine
Arlington, Texas
01.2022 - Current
- Supervised daily kitchen operations, ensuring all meals were prepared and served to high standards.
- Coordinated with suppliers to negotiate pricing and maintain quality of food products.
- Developed creative and nutritious menu options that catered to diverse dietary needs.
- Implemented cost-control measures that reduced overall kitchen expenses by 15%.
- Maintained a clean and organized kitchen environment, adhering to health and safety regulations.
- Trained and mentored kitchen staff in culinary techniques and best practices.
- Conducted regular inventory audits to minimize waste and optimize food storage.
- Collaborated with the front-of-house team to enhance the overall guest dining experience.
- Fostered a positive work culture, encouraging teamwork and open communication among staff.
- Created menus based on seasonal ingredients and customer preferences.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
Sous Chef
Flix- Centurion Lounge- DFW
01.2020 - Current
- Oversee daily operations of back of the house and front of the house.
- Manage HAACP Program.
- Develop bold flavors for cycle menus.
- Assure all standards are consistently met.
- Assist with ordering and inventory.
Sous Chef
Texas Masonic Retirement Center
Arlington, TX
01.2017 - 01.2020
- Manage kitchen staff in food production.
- Help develop weekly cycle menu.
- Maintain cost control and efficiency.
- Maintain city and state health regulations.
- Maintain residence dietary needs.
Executive Chef
Texas General Hospital
Grand Prairie, TX
01.2015 - 01.2017
- Develop weekly lunch menus.
- Ensure patient dietary needs.
- Oversee kitchen staff.
- Maintain state and city environmental codes.
- Order and maintain cost control for entire kitchen.
Sous Chef
Bijoux
Dallas, TX
02.2013 - 12.2014
- Produce the highest quality of product.
- Ensure that plating is maintain at high end level.
- Maintain a efficient and clean environment.
- Excuse Chefs menu to perfection.
Chef
2nd floor restaurant, Westin Hotel Galleria
Dallas, TX
03.2012 - 12.2014
- Execute breakfast and lunch service for restaurant and room service.
- Prep and produce high-end level products.
- Execute Butchery needs.
- Maintain high level of efficiency and sanitation.
Sous Chef
The Lake House
Dallas, TX
01.2010 - 03.2012
- Help opening a restaurant from scratch.
- Wrote menu, ordered and designed equipment layout and stocked with small equipment.
- Ensured flow and success of restaurant.
- Manage kitchen staff.
Catering Chef
Wendy Krispin Caterers
Dallas, TX
01.2008 - 01.2011
- Produce high-end catering.
- In charge of high-profile clients.
- Manage owners various accounts.
- Execute high-level catering events.
Chef
Royal Sixty Cafe
Dallas, TX
12.2009 - 12.2010
- Execute products for daily service.
- Maintain sanitary work environment.
- Develop high tea menus.
- Ensure highest quality of satisfaction to all guests.
Executive Chef
Degolyer Cafe, Dallas Arboretum
Dallas, TX
01.2008 - 01.2010
- Develop seasonal menus.
- Manage kitchen staff.
- Develop seasonal high tea menus.
- Order and maintain cost control.
- Insure guest satisfaction.
- Maintain city environmental codes.
Education
ASSOCIATE OF APPLIED SCIENCE - APPLIED SCIENCE
Le Cordon Bleu College of Culinary Arts
Dallas, TXHIGH SCHOOL DIPLOMA -
Grand Prairie High School
Grand Prairie, TXSkills
- Menu development
- Food safety compliance
- Inventory management
- Supplier negotiation
- Cost control
- Culinary innovation
Timeline
Chef Director
Nexdine
01.2022 - Current
Sous Chef
Flix- Centurion Lounge- DFW
01.2020 - Current
Sous Chef
Texas Masonic Retirement Center
01.2017 - 01.2020
Executive Chef
Texas General Hospital
01.2015 - 01.2017
Sous Chef
Bijoux
02.2013 - 12.2014
Chef
2nd floor restaurant, Westin Hotel Galleria
03.2012 - 12.2014
Sous Chef
The Lake House
01.2010 - 03.2012
Chef
Royal Sixty Cafe
12.2009 - 12.2010
Catering Chef
Wendy Krispin Caterers
01.2008 - 01.2011
Executive Chef
Degolyer Cafe, Dallas Arboretum
01.2008 - 01.2010
ASSOCIATE OF APPLIED SCIENCE - APPLIED SCIENCE
Le Cordon Bleu College of Culinary Arts
HIGH SCHOOL DIPLOMA -
Grand Prairie High School