Francisco Ponce
Clique Hospitality
Las Vegas
2
Languages
1
Certification
13
years of professional experience
Dynamic Executive Sous Chef with a proven track record at Clique Hospitality, excelling in kitchen management and menu development. Renowned for enhancing customer satisfaction through exceptional dish delivery and effective team training. Skilled in food safety and sanitation, driving operational efficiency while optimizing profitability.
Work History
Executive Sous Chef
3 Years 7 Months- Managed daily kitchen operations and promoted consistent execution across prep, line, and service stations.
- Coordinated culinary team workflow to maintain timing, quality, and presentation standards.
- Enforced food safety standards and cleanliness practices across back-of-house areas.
- Collaborated with management on menu execution, specials, and seasonal recipe development.
Executive Sous Chef
5 Months- Monitored inventory levels and guided ordering to support cost control and product availability.
- Trained new cooks on recipes, plating specs, and sanitation procedures.
- Reviewed station performance and adjusted staffing priorities to improve efficiency during peak service.
Executive Sous Chef
3 Years 9 Months- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Master Cook
5 Years 2 Months- Executed high-volume banquet and restaurant service with consistent quality, timing, and presentation.
- Coordinated with chefs and culinary staff to maintain order flow during peak dining periods.
- Supervised kitchen station readiness, ensuring mise en place and supplies supported seamless service.
- Enforced food safety, sanitation, and hygiene standards across prep and production areas.
Education
High School Diploma
Associate of Arts - Culinary Arts
Skills
Kitchen management
Menu development
Sanitation standards
Allergy awareness
Culinary techniques
Food safety
Recipes and menu planning
Recipe development
Hiring
training
and development
ServSafe certification
Certification
- ServSafe Training - 2023-2028
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Executive Sous Chef
Clique Hospitality
04.2023 - CurrentRead More
Executive Sous Chef
Tao Group Hospitality
11.2022 - 04.2023Read More
Executive Sous Chef
Clique Hospitality
02.2019 - 11.2022Read More
Master Cook
Bellagio Hotel and Casino
12.2013 - 02.2019Read More
Le Cordon Bleu
Associate of Arts from Culinary Arts
Read More
Durango H.S
High School Diploma
Read More