Jose L Collazo
Metairie
Summary
Dynamic Chef and Food & Beverage Manager with over a decade of experience in culinary arts and kitchen operations, specializing in high-end, healthy, vegan, and gluten-free cuisine. Achieved a 25% reduction in procurement costs through strategic negotiations with local suppliers, enhancing budget efficiency, while implementing an inventory management system that reduced waste by 20%. Expertise in market research and collaboration with culinary teams fosters the creation of innovative, seasonal menus that elevate guest satisfaction and provide a competitive edge. Recognized for exceptional leadership, creativity, and a passion for excellence, with a strong ability to train and motivate teams while upholding the highest standards of quality and food safety.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Buyer director
Romanos Restaurant Group
05.2023 - 10.2025
- Oversaw the procurement process for food and beverage products, managing a budget of $1.5 million annually, which ensured the quality and variety of offerings in our 5 restaurant.
- Developed strong relationships with local suppliers, helping to negotiate prices that reduced costs by 10% while maintaining product quality, which resulted in significant savings for the overall budget.
- Implemented a streamlined inventory management system that decreased waste by 20%, ensuring fresher ingredients were always available and improving overall kitchen efficiency.
- Collaborated closely with culinary teams to create seasonal menus, which enhanced guest satisfaction scores by 15% due to the increased focus on local and sustainable ingredients.
- Conducted regular market research to identify emerging food trends, allowing us to stay ahead of the competition and introduce innovative dishes that increased customer interest and repeat business.
Chef Manager
Christian Military Academy
03.2020 - 04.2024
- Directed, designed, and implemented daily kitchen operations for a facility serving over 2,000 students daily, ensuring timely meal service and adherence to quality standards based on nutritional and federal guidelines.
- Managed inventory and purchasing, reducing food waste by 25% through improved forecasting and vendor negotiations.
- Led and trained a team of 7 kitchen staff, increasing productivity by 30% and improving employee retention rates.
- Implemented sanitation and safety protocols, achieving 100% compliance during health inspections for three consecutive years.
General Manager
Dos Republic
06.2018 - 03.2020
- Optimized daily operations, reducing costs while maintaining service quality.
- Implemented inventory controls that reduced waste by % and improved supply chain efficiency. Directly supervised over 27 employees, assisting with hiring and training.
- Increased annual revenue by 30% through targeted sales strategies and market expansion.
- Led pricing and promotional campaigns that boosted customer acquisition by 20% year-over-year.
Education
Associate Degree - Business Manager
Centro Universitario Columbia
Caguas, PR12.2009
Certificate - Culinary Arts
Escuela Hotelera de San Juan
San Juan, PR08.2001
Skills
- Procurement Management
- Budget Management
- Inventory Management Systems
- Supplier Negotiation
- Market Research in Food Trends
- Relationship Building
- Negotiation Skills
- Collaboration
- Problem-Solving
Certification
Food Handling & Safety
Timeline
Buyer director
Romanos Restaurant Group
05.2023 - 10.2025
Chef Manager
Christian Military Academy
03.2020 - 04.2024
General Manager
Dos Republic
06.2018 - 03.2020
Certificate - Culinary Arts
Escuela Hotelera de San Juan
Associate Degree - Business Manager
Centro Universitario Columbia