Jesus Veyna

• Developed innovative menu items to enhance guest satisfaction and dining experience.
• Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
• Led a team of culinary staff to maintain high standards of food quality.
• Managed daily kitchen operations to ensure efficient food preparation and service.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Implemented cost-control measures to optimize kitchen budgets and reduce waste.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Oversaw inventory management and procurement of kitchen supplies and ingredients.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Ensured compliance with health codes and sanitation standards in food preparation areas.

• Led culinary operations as executive chef at Marriott, directing menu development and managing kitchen activities to ensure high-quality dining experiences.
• Supervised food preparation for 5-star restaurant and banquet facilities for 500 guests, managed food requisition, oversaw produce orders, conducted butcher's tests, performed daily inspections of walk-in coolers, and ensured food costs aligned with monthly budget.
• Supervised food preparation for catering and room service in hotel with 325 rooms, one restaurant, and ten banquet rooms; oversaw food production, monitored labor costs, prepared weekly inventory, ordered produce, developed new menus, created schedules, trained personnel, and maintained compliance with health department sanitary guidelines.
• Supervised daily kitchen operations and staff activities for efficient meal preparation.

Prepared high-quality dishes using fresh, seasonal ingredients for member events.