José Zapata
Chicago,Illinois
Summary
With 26 years of professional cooking and kitchen management experience, I bring expertise to the table. Throughout my career, I demonstrate strong leadership, professionalism, and exceptional organizational skills. Specializing in French, Asian, and Continental fine-dining cuisine, I deliver exquisite culinary experiences. Thriving in fast-paced environments, I am dynamic and results-oriented, always motivated to achieve the best outcomes. My team-spirited nature allows for effective collaboration with colleagues to create memorable dining experiences for patrons.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Sous Chef
Bally's
10.2023 - Current
- Menu development
- Ordering
- Banquets
- Responsible for training & managing a staff of 15
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Banquet Chef
Cherry Circle Room
02.2023 - 03.2025
- Organize, prepare, & execute all banquets/parties
- Daily ordering
- Menu development
- Handle P&L statements
- Manage a staff of 15, including training
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
CDC
Bon Appetit @ Uber Café
01.2022 - 04.2023
- Led a staff of 20+ & responsible for training & changing menu instruction
- Weekly ordering
- Seasonal menu development, including local sourcing
CDC
Thompson Hotel
01.2021 - 01.2022
- Daily ordering
- Seasonal menu development
- Banquets
- Led a staff of 25 & responsible for training & prep lists
Baker
AYA Pastries & Bakery
09.2019 - 06.2021
- Check, measure, weigh, & combine baking ingredients
- Prepare equipment
- Knead, roll, cut, shape, & place dough into pans
- Set oven temperatures & place items into ovens or grills
Executive Chef
Rizzo's Bar & Inn
06.2018 - 09.2019
- Menu development
- Hire, train, & direct kitchen staff
- Quality control, labor, & food costs
- Minimize waste
Executive Sous Chef
The Hotel Sofitel
08.2016 - 05.2018
- Responsible for all food service outlets a la cart, bar service, private dining & banquets
- Maximized efficiency
- Administrative duties, including menu execution, descriptions, & cost outs
- Record all HAACP programs and report on hourly staff scheduling
Executive Chef
Northbranch & Uno Mas Mexican Cosina
07.2014 - 07.2016
- Developed new menu items
- Hire, train, & direct kitchen staff
- Quality, labor, & food cost control - while minimizing waste
- Responsible for all aspects of opening Uno Mas
Corporate Executive Chef
Organic Life Smart Foodservice
09.2011 - 06.2014
- Menu development
- Hire, train, & direct new sous chefs & cooks
- Quality, labor, & food cost control
- Minimize waste
- Assured lunches met 'from scratch' & organic standards
Banquet Chef
Horseshoe Casino
09.2008 - 09.2011
- Developed new menu ideas
- Planned for future events
- Organized & ran parties from 10-5000 guests (plated & buffet style)
- Worked with HR to hire, train, & direct new cooks
- Assured quality control & minimized waste
Main Kitchen Chef
Bellagio Resort & Casino
04.2004 - 12.2006
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
- Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.
- Participated in ongoing menu development to ensure diverse offerings that catered to a wide range of dietary needs and preferences.
- Adapted menu offerings based on seasonal availability of ingredients, focusing on sustainability initiatives within the culinary industry.
- Optimized food costs through careful ingredient sourcing and efficient preparation techniques.
- Developed and implemented innovative menu items, resulting in increased patronage and positive feedback from diners.
- Led regular kitchen meetings to foster open communication among team members, resulting in enhanced teamwork dynamics.
- Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs.
- Contributed to a positive workplace culture by promoting open communication, teamwork, and mutual respect among kitchen staff members.
Chef de Cuisine
Catering by Michael's
06.2000 - 04.2004
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef de Cuisine
Les Nomades
02.2002 - 04.2004
- Responsibilities similar to Le Francais
- Reported directly to Chef Roland Liccioni
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- 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.
Chef de Cuisine/Chef de Partie/Internship
Le Francais
01.1997 - 02.2002
- Nightly ordering
- Seasonal menus
- Oversaw staff of 20+ cooks, including prep lists, training, & service step/menu changes
- Maintained order guides & protocol
- Reported directly to Chefs Roland Liccioni & Jean Banchet
Chef de Partie of Corsa
Hotel Wynn & Casino
12.2005 - 07.2006
Education
Associate of Applied Science - Culinary Arts
Kendall College
Evanston, Illinois05.1999
Bachelor of Science - Culinary Management
Kendall College
Evanston, Illinois12.2001
Skills
- Menu Tasting Expertise
- Culinary Expertise
- Knowledge of Union Regulations
- Vendor Management
- Oversight of Large Teams
- Event Catering
- Culinary Efficiency
- Employee Performance Management
- Calendar Management
- Menu Planning
- Food Safety Management
- Employee Training
- Event Management
- Client Support
Accomplishments
- Bocuse D'Or
- USA Competitions Finals 2004 & 2000
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Bally's
10.2023 - Current
Banquet Chef
Cherry Circle Room
02.2023 - 03.2025
CDC
Bon Appetit @ Uber Café
01.2022 - 04.2023
CDC
Thompson Hotel
01.2021 - 01.2022
Baker
AYA Pastries & Bakery
09.2019 - 06.2021
Executive Chef
Rizzo's Bar & Inn
06.2018 - 09.2019
Executive Sous Chef
The Hotel Sofitel
08.2016 - 05.2018
Executive Chef
Northbranch & Uno Mas Mexican Cosina
07.2014 - 07.2016
Corporate Executive Chef
Organic Life Smart Foodservice
09.2011 - 06.2014
Banquet Chef
Horseshoe Casino
09.2008 - 09.2011
Chef de Partie of Corsa
Hotel Wynn & Casino
12.2005 - 07.2006
Main Kitchen Chef
Bellagio Resort & Casino
04.2004 - 12.2006
Chef de Cuisine
Les Nomades
02.2002 - 04.2004
Chef de Cuisine
Catering by Michael's
06.2000 - 04.2004
Chef de Cuisine/Chef de Partie/Internship
Le Francais
01.1997 - 02.2002
Bachelor of Science - Culinary Management
Kendall College
Associate of Applied Science - Culinary Arts
Kendall College
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