Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Jaime Calvillo

Houston

Summary

Dynamic Executive Chef with a proven track record at Liberty Kitchen & Oysterette, excelling in menu development and cost control. Renowned for enhancing customer satisfaction through innovative dishes and fostering team leadership. Expert in food safety and inventory management, driving operational efficiency while cultivating a collaborative kitchen environment.

Overview

33
33
years of professional experience
1
1
Certification

Work History

Executive Chef

Liberty Kitchen & Oysterette
12.2023 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Senior Kitchen Manager

Tookies Seafood
08.2017 - 12.2023
  • Fostered a culture of continuous improvement by regularly soliciting feedback from staff members about potential improvements to operations.
  • Facilitated effective communication within the kitchen team, addressing concerns promptly and fostering a positive work atmosphere.
  • Mentored junior chefs in advanced culinary techniques, fostering a collaborative learning environment within the kitchen team.
  • Collaborated with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
  • Regularly reviewed performance metrics to identify opportunities for continuous improvement in the areas of cost control, productivity, and customer satisfaction.
  • Reduced food waste through careful inventory management and creative menu planning.
  • Enhanced kitchen efficiency by streamlining prep processes and implementing time-saving techniques.
  • Maintained a professional and organized kitchen, ensuring that all staff members adhered to established safety and sanitation protocols.
  • Implemented rigorous safety and sanitation protocols, ensuring compliance with local health department regulations.
  • Streamlined ordering processes to reduce delivery errors from vendors while staying within established budgets.
  • Established productive relationships with vendors, negotiating favorable pricing on high-quality ingredients.
  • Consistently met or exceeded budget targets by closely monitoring expenses and making strategic adjustments as needed.
  • Developed a strong team of culinary professionals through ongoing coaching, training, and mentoring.
  • Managed employee scheduling to maintain optimal staffing levels during peak business hours while minimizing labor costs.
  • Oversaw equipment maintenance and repair schedules to minimize downtime and maintain operational efficiency.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

Senior Kitchen Manager

Landry's
01.1992 - 08.2017
  • Fostered a culture of continuous improvement by regularly soliciting feedback from staff members about potential improvements to operations.
  • Facilitated effective communication within the kitchen team, addressing concerns promptly and fostering a positive work atmosphere.
  • Mentored junior chefs in advanced culinary techniques, fostering a collaborative learning environment within the kitchen team.
  • Collaborated with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
  • Regularly reviewed performance metrics to identify opportunities for continuous improvement in the areas of cost control, productivity, and customer satisfaction.
  • Reduced food waste through careful inventory management and creative menu planning.
  • Enhanced kitchen efficiency by streamlining prep processes and implementing time-saving techniques.
  • Maintained a professional and organized kitchen, ensuring that all staff members adhered to established safety and sanitation protocols.
  • Implemented rigorous safety and sanitation protocols, ensuring compliance with local health department regulations.
  • Streamlined ordering processes to reduce delivery errors from vendors while staying within established budgets.
  • Optimized kitchen workflows, resulting in reduced ticket times and increased table turnover rates.
  • Led the successful execution of special events and catering orders, coordinating with other departments to ensure seamless delivery of high-quality dishes on time and under budget.
  • Established productive relationships with vendors, negotiating favorable pricing on high-quality ingredients.
  • Elevated guest satisfaction by maintaining high standards of food quality and presentation.
  • Consistently met or exceeded budget targets by closely monitoring expenses and making strategic adjustments as needed.
  • Developed a strong team of culinary professionals through ongoing coaching, training, and mentoring.
  • Assisted in the recruitment process for new hires by interviewing candidates, assessing their skills, and making recommendations to upper management based on fit within the existing team dynamic.
  • Managed employee scheduling to maintain optimal staffing levels during peak business hours while minimizing labor costs.
  • Played an instrumental role in menu development, incorporating seasonal ingredients and innovative flavor combinations for maximum appeal.
  • Oversaw equipment maintenance and repair schedules to minimize downtime and maintain operational efficiency.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Education

No Degree - Agricultural Engineering

San Luis Potosi College
San Luis Potosi, MX

High School Diploma -

Preparatoria De CD.Fernandez SLP
San Luis Potosi, MX
05-1980

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management
  • Safe food handling
  • Kitchen operations oversight
  • Kitchen staff management
  • Food prep planning
  • Vendor relationship management
  • Catering and events
  • Staff training
  • Coaching and mentoring
  • Creative thinking
  • Food pairing
  • Hygiene policy implementation
  • Inventory management
  • Banquets and catering
  • Staff scheduling
  • Food presentation
  • Food plating and presentation
  • Recipe creation
  • Recipes and menu planning
  • Fine dining
  • Food service safety training
  • Allergy awareness
  • Order management
  • Sanitation standards
  • BOH operations
  • Equipment maintenance
  • Quality assurance

Certification

City of Houston Food Safety Management Certification

ServSafe Certication

Languages

English
Native or Bilingual
Spanish
Native or Bilingual

Timeline

Executive Chef

Liberty Kitchen & Oysterette
12.2023 - Current

Senior Kitchen Manager

Tookies Seafood
08.2017 - 12.2023

Senior Kitchen Manager

Landry's
01.1992 - 08.2017

No Degree - Agricultural Engineering

San Luis Potosi College

High School Diploma -

Preparatoria De CD.Fernandez SLP

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Jaime Calvillo