Experienced Chef with a demonstrated history of working in the food & beverages industry. Skilled in Catering, Food & Beverage, Hotel Management, Doing More with Less, and Cooking. Strong operations professional Expert Chef de Cuisine with exceptional skills in managing staff of [Number], ordering and controlling inventory, scheduling and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget. High-performing Chef offering 29 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry. Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Hi, I’m
Jaime Diaz
Chef
Newark,NJ
Summary
Overview
19
years of professional experience
Work History
Squaw Creek a Destination Hotel
Chef De Cuisine
06.2018 - 04.2019
Job overview
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with team members to prepare orders on time.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Hired, managed, and trained kitchen staff.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored food production to verify quality and consistency.
Crestmon Country Club, Orange New
Sous Chef
08.2023 - Current
Job overview
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Learned and adapted quickly to new technology and software applications.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Worked well in a team setting, providing support and guidance.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Delivered services to customer locations within specific timeframes.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored kitchen staff to prepare each for demanding roles.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Somerset Hills Country Club
Banquet Sous Chef
01.2021 - 01.2023
Job overview
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Acted as head chef when required to maintain continuity of service and quality.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
- Supervised kitchen staff both in restaurant and for catering work.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed close relationships with suppliers to source best ingredients.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Optimized scheduling of kitchen staff members to maximize productivity while adhering to labor cost targets.
- Organized and coordinated participation in food festivals, showcasing banquet offerings and boosting brand visibility within the local community.
Compass Group North America
Chef De Cuisine
06.2014 - 01.2021
Job overview
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with team members to prepare orders on time.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Hired, managed, and trained kitchen staff.
- Obtained fresh, local ingredients to lower grocery costs.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Placed orders to restock items before supplies ran out.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Olimpic valley california, Hilton Short Hills
Chef de Cuisine
06.2018 - 04.2019
Job overview
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Arranged for kitchen equipment maintenance and repair when needed.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
FONTAINEBLEAU MIAMI BECH
CHEF D' PARTIE
08.2008 - 06.2011
Job overview
- Mentored kitchen staff to prepare each for demanding roles.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Complied with portion and serving sizes as per restaurant standards.
HILTON SHORT HILLS
BANQUET CHEF
09.2006 - 04.2008
Job overview
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Hyatt Hotels Corporation, HYATT REGENCY
Banquet Cook
04.2005 - 07.2006
Job overview
- 2 Millons Dollars in Operations
- And sauciere excecution intire team programa.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Monitored food quality and presentation to maintain high standards.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
Education
Colegio Americano. Bogota , Colombia.Bogota ,Colombia.
High School Diploma
02.1976
University Overview
- Completed professional development in [Subject]
- Awarded [Award Name]
- Continuing education in [Subject]
National Service of LearningBogota ,Colombia.
Associate of Arts from Culinary Arts
05.1984
University Overview
Art And PhotographySchool Of Photography Bogota Colombia.
Associate of Arts from Diplomado
02.1996
University Overview
Skills
- Pantry restocking
- Allergy awareness
- Fine-dining expertise
- Budget Development
- Cost Control and Budgeting
- Kitchen Management
- Team Management
- Food Stock and Supply Management
- Staff Training
- Customer Service
- Cleaning and sanitation
- Plating techniques
- Purchasing
- Staff Supervision and Coordination
- Restaurant Operations
- Seafood Preparation
- Fine Dining
- Portion and cost control
- Menu Planning
- Coordinating Kitchen Staff
- Cooking Technique Demonstrations
Languages
Italian
Full Professional
Spanish
Full Professional
Timeline
Sous Chef
Crestmon Country Club, Orange New
08.2023 - Current
Banquet Sous Chef
Somerset Hills Country Club
01.2021 - 01.2023
Chef De Cuisine
Squaw Creek a Destination Hotel
06.2018 - 04.2019
Chef de Cuisine
Olimpic valley california, Hilton Short Hills
06.2018 - 04.2019
Chef De Cuisine
Compass Group North America
06.2014 - 01.2021
CHEF D' PARTIE
FONTAINEBLEAU MIAMI BECH
08.2008 - 06.2011
BANQUET CHEF
HILTON SHORT HILLS
09.2006 - 04.2008
Banquet Cook
Hyatt Hotels Corporation, HYATT REGENCY
04.2005 - 07.2006
Colegio Americano. Bogota , Colombia.
High School Diploma
National Service of Learning
Associate of Arts from Culinary Arts
Art And Photography
Associate of Arts from Diplomado
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