Summary
Overview
Work History
Education
Skills
Timeline
Generic

Jose Vicente

Lakeland,FL

Summary

Self-motivated professional successful in seizing viable opportunities for expansion and innovation in business. Background in increasing profits, reducing costs and transforming customer service standards. Experienced in leading and supervising operational and sales teams.

Overview

26
26
years of professional experience

Work History

Chef Owner

Brasa Latina
08.2015 - 07.2023
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Evaluated suppliers to maintain cost controls and improve operations.

Chef Instructor

Universidad Ana G. Mendez
05.2007 - 06.2014
  • Planned and delivered courses for industry professionals and general public.
  • Monitored food production for quality, safety and adherence to establishment standards.
  • Motivated students to achieve new levels of skill in diverse kitchen tasks.
  • Coached junior chefs on cooking techniques and performance strategies.
  • Maintained clean, neat and well-sanitized kitchen.
  • Taught basic cooking skills during both one-on-one and group classes.
  • Supervised students in kitchen lab setting to maintain safety and efficiency targets.
  • Designed hands-on lesson plans for up to [Number] students every semester.

Executive Chef

Hosteria Del Mar
03.2006 - 04.2011
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.

Chef Instructor

Instituto De Banca
05.2003 - 01.2006
  • Planned and delivered courses for industry professionals and general public.
  • Monitored food production for quality, safety and adherence to establishment standards.
  • Motivated students to achieve new levels of skill in diverse kitchen tasks.
  • Coached junior chefs on cooking techniques and performance strategies.

Executive Chef

Soleil Beach Club
02.2001 - 01.2003
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.

First Cook

Westin Rio Mar
03.1997 - 12.2000
  • Enforced health and safety regulations, optimizing adherence to quality standards.
  • Assembled and served dishes consistently with commitment to flavors and quality presentation.
  • Minimized waste via effective planning, forecasting and stock control.
  • Followed food production and handling guidelines.

Education

Bachelor of Science - Restaurant And Culinary Management

Sistema Universitario Ana G. Mendez
San Juan, PR
2009

Skills

  • Program Creation and Implementation
  • Sales Oversight
  • Merchandising
  • Supplier Relations
  • Talent Development
  • Operational Efficiency and Safety

Timeline

Chef Owner

Brasa Latina
08.2015 - 07.2023

Chef Instructor

Universidad Ana G. Mendez
05.2007 - 06.2014

Executive Chef

Hosteria Del Mar
03.2006 - 04.2011

Chef Instructor

Instituto De Banca
05.2003 - 01.2006

Executive Chef

Soleil Beach Club
02.2001 - 01.2003

First Cook

Westin Rio Mar
03.1997 - 12.2000

Bachelor of Science - Restaurant And Culinary Management

Sistema Universitario Ana G. Mendez

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Jose Vicente