Jose Alvarez
Houston
Summary
Culinary professional with extensive experience in menu development and staff training at Aramark. Demonstrated ability to enhance kitchen efficiency and quality control while fostering team collaboration. Specialized in recipe creation, food safety protocols, and inventory management, ensuring exceptional dining experiences and high guest satisfaction. Proven track record in leading kitchen operations and driving repeat business through innovative culinary solutions.
Overview
19
19
years of professional experience
1
1
Certification
Work History
CHEF DE CUISINE/SOUS CHEF
Aramark
HOUSTON
09.2021 - Current
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Resolved conflicts among team members quickly and effectively.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Worked closely with executive chef's and cooks and provided hands-on training and teaching.
- Developed and implemented new menu items to meet customer needs.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Provided guidance and direction on plating techniques for staff.
- Developed strategies to increase efficiency in the kitchen.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Maintained a clean and organized kitchen environment.
- Monitored inventory levels and placed orders as needed.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted with preparation of meals during peak periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Tasted and modified recipes for menu at establishment.
- Reviewed customer feedback and identified areas for improvement.
- Monitored quality, presentation and quantities of plated food across line.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Analyzed financial statements to identify cost-saving opportunities.
- Supervised food production to ensure quality standards were met.
- Checked quality of food products to meet high standards.
- Trained new hires in proper kitchen procedures.
- Ensured compliance with food safety regulations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Evaluated employee performance regularly and provided feedback.
- Managed budget, labor, and direct operating expenses for operation.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Determined portion sizes for all dishes served in the restaurant.
- Monitored temperatures of prepared food and cold-storage areas.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
Kitchen Manager
Happy belly
Houston
04.2021 - 07.2021
- Responsibilities include, Making schedule for staff, constructing plan and structure for kitchen flow
- Making sure recepies are executed properly and food production is meeting standards
- Preping food for kitchen and training staff on proper food handling procedures
- Hiring new staffing Training new team members implementing standards policies and procedures
- Product inventory and ordering for kitchen through food vendors
Kitchen Manager
Reef kitchens
Houston
04.2020 - 04.2021
- This job included the responsibility of maintaining a fast food kitchen with multiple concepts and food brands
- Making scheduling for staff, training new team members , executing proper work procedures
- Following covid-19 procedures and protocol
- Making sure food was in rotation using FIFO method keeping up with inventory and ordering, waste, employees meals
- Ordering daily inventory for kitchen
- Motivating staff members and keeping a positive enviroment
- Meeting deadlines and following all city and health inspection protocol
- I do have managers certification, allergens training through serve safe certification also food handling cerification as well
Sous chef/ chef / Km
The cheesecake factory
Houston
11.2012 - 12.2016
- Responsibilities include, Making sure recepies are executed properly and food production is meeting standards
- Preping food for kitchen and training staff on proper food handling procedures
- Executing dishes and food to recipie standards and proper cooking techniques
- Closing or opening up store making sure kitchen and all equipment ready for a proper close
Sous chef/ chef
Ovations catering
Orange county
06.2011 - 09.2012
- I was one of the lead chefs making sure we had a menu for the performing artists at the pacific amphitheater at the orange county fair grounds
- Prepare food for event and make sure presentation was up to par
- Following recipes and make.some of our own per request of the celebrities
Sous chef/ chef
Ovations catering
Orange county
06.2011 - 09.2012
- Working the same time at I was working the amphitheater on my daytime hours I would work the Baja blues restaurant inside the fair grounds
- Creating fresh salsas and grilling steaks, chicken preparing fried foods handling the kitchen flow making sure execution was being met to standards
Lead line cook
Dennys
Rio grande city
09.2006 - 11.2008
- Duties here included training new staff
- Opening shift 6 a.m get ready for shift creating fast paced dishes in a breakfast diner
- Making sure food was properly executed
Sous chef/ chef
Monclas catering
Beaumont
08.2008 - 10.2008
- This job included 3 meals a day 7 days a week for the homeless when hurricane Ike hit galveaton Texas
- Job responsibilities included in site living and waking up at 5 a.m so breakfast would be ready to feed 300 people and 200 employees following duties for lunch hot meal and dinner hot meal
- Duties also.included making baked goods and snacks
- Working in a kitchen built outside with 4 -50 ft trailers 1 for storage 1 for refrigeration 1 freezer and one was another kitchen in addition to the outside set up
- Weekly meal planning was done between myself and the chef
Education
GED -
Rio Grande City High School
Rio Grande City, TX05-2007
Skills
- Menu development
- Recipe creation
- Food safety
- Inventory management
- Cost control
- Staff training
- Team collaboration
- Time management
- Culinary techniques
- Food presentation
- Performance evaluation
- Vegetable cookery
- Poultry Preparation
- Workflow optimization
- Catering and events
- Food stock and supply management
- Frying methods
- Grilling
- Productivity optimization
- Regulatory compliance
- Catering management
- Teamwork and collaboration
- Kitchen management
- Staff recruiting and hiring
- Sanitation protocols
- Food handlers card
- Quality control
- Recipe development
- Safe food handling
- Verbal and written communication
- Self motivation
- Vegan cuisine
- Food handler certification
- Forecasting and planning
- Menu planning capability
- Knife skills
- Team leadership
- Decision-making
- Continuous improvement
- Allergy awareness
- Effective communication
- Prioritization and organization
Certification
Food Handlers
Serve Safe
Languages
English
Professional
Spanish
Professional
Portuguese
Professional
french
Limited
Timeline
CHEF DE CUISINE/SOUS CHEF
Aramark
09.2021 - Current
Kitchen Manager
Happy belly
04.2021 - 07.2021
Kitchen Manager
Reef kitchens
04.2020 - 04.2021
Sous chef/ chef / Km
The cheesecake factory
11.2012 - 12.2016
Sous chef/ chef
Ovations catering
06.2011 - 09.2012
Sous chef/ chef
Ovations catering
06.2011 - 09.2012
Sous chef/ chef
Monclas catering
08.2008 - 10.2008
Lead line cook
Dennys
09.2006 - 11.2008
GED -
Rio Grande City High School
Similar Profiles
Kiran TamadaKiran Tamada
Chef at AramarkChef at Aramark
Joseph ChapaJoseph Chapa
Prep Cook at ARAMARKPrep Cook at ARAMARK
Karen Carrera-PerezKaren Carrera-Perez
Food and Beverage Attendant at AramarkFood and Beverage Attendant at Aramark