Jose Villatoro Benitez
Riverdale,MD
Summary
Results-driven chef known for exceptional knife skills and cooking techniques. Experienced in training kitchen staff and ensuring compliance with health regulations, dedicated to delivering high-quality dishes while maintaining a well-organized and efficient kitchen environment.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Chef
Pesce Seafood House
Washington, DC
01.2020 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chief Executive Officer
Bond 45
Washington, DC
04.2016 - 01.2020
- Developed and executed strategic business plans to enhance operational efficiency.
- Led cross-functional teams to drive innovation and improve customer experience.
- Cultivated partnerships with key stakeholders to expand market presence.
- Analyzed market trends to inform product development and pricing strategies.
- Fostered company culture focused on collaboration, diversity, and continuous improvement.
- Directed crisis management strategies to mitigate risks and ensure business continuity.
Cook Shift Leader
Al Crostino
Washington, DC
02.2011 - 03.2015
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Developed and implemented efficient menu planning to optimize ingredient usage and reduce waste.
- Trained new team members on cooking techniques and operational procedures for consistent food quality.
- Coordinated food preparation activities to meet peak service demands while maintaining quality standards.
- Monitored inventory levels, placing orders as necessary to ensure availability of key ingredients.
- Led daily briefings to communicate goals and standards, fostering a positive team environment and accountability.
Chef
Al Tiramisu
Washinton DC
01.2000 - 02.2011
- Prepared and plated high-quality dishes according to seasonal menus.
- Maintained cleanliness and organization of kitchen workstations for optimal efficiency.
- Assisted in inventory management, ensuring ingredient availability for daily operations.
- Collaborated with team members to execute timely service during peak hours.
- Implemented new recipes, enhancing menu variety and customer satisfaction.
- Monitored food safety practices to comply with health regulations and standards.
- Trained new staff on kitchen procedures and best practices for food preparation.
- Developed creative solutions for ingredient substitutions based on availability constraints.
Cook Shift Leader
McCormick & Schmick’s
Washington, DC
01.1996 - 01.2000
- Assessed kitchen workflows, identifying areas for improvement to enhance overall efficiency and productivity.
- Collaborated with management on special events, creating tailored menus that align with customer preferences.
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Placed orders to restock items before supplies ran out.
Education
High School Diploma -
El Salvador
06-1994
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food presentation
- Meal preparation
- Food quality
- Attention to detail
Certification
- [Area of certification] Training - [Timeframe]
- Certified [Job Title], [Company Name] - [Timeframe]
Languages
English
Native or Bilingual
Timeline
Chef
Pesce Seafood House
01.2020 - Current
Chief Executive Officer
Bond 45
04.2016 - 01.2020
Cook Shift Leader
Al Crostino
02.2011 - 03.2015
Chef
Al Tiramisu
01.2000 - 02.2011
Cook Shift Leader
McCormick & Schmick’s
01.1996 - 01.2000
High School Diploma -
El Salvador