Summary
Overview
Work History
Education
Skills
Languages
Timeline
Work Availability
Certification
14
Jose Luis Camey

Jose Luis Camey

Executive Chef
Brandon,FL

Summary

Dedicated executive chef with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Overview

21
21
years of professional experience
1
1
Certificate

Work History

Executive Sous Chef

Next Level Brands
05.2023 - 08.2024
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted executive chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Collaborated with executive chef to design seasonal menus that showcased diverse flavors and techniques.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.

Consultant Executive Chef

Main Street EG & Brandon Chops, LLC
06.2022 - 04.2023
  • Integral part of the preopening team designing the workflow of two restaurants running from
    one kitchen and implementation of Restaurant365
  • Responsible for training and development including hiring, training, supervising, and developing management, full time, and part time
    culinary staff.
  • Developed menu items as well as provide detailed recipe costing of all recipes with attention to pricing changes for purchasing menu items to maximize menu items profitability.
  • Supported restaurant owner and director of operations in executing their visions for the
    restaurant food and menu items.
  • Streamlined kitchen operations, utilizing effective time management and organizational skills.
  • Optimized workflow efficiency among team members by reorganizing kitchen layout and delegation of tasks according to individual strengths.

Chef Partner

Boca Kitchen & ABO
09.2017 - 06.2022
  • Management of all financial aspects of restaurants to support business profit targets consistently
  • Designated as ambassador to all Boca locations and provide coaching, training, and development of executive chefs, sous chefs and additional kitchen support personnel.
  • Collaborate with vendors to source fresh seasonal ingredients to provide high quality food standards while maintaining tight cost controls.
  • Built reputation as local event destination in Winter Park, Florida for small to medium size banquet events by delivering excellent standards of service and high quality and innovative cuisine
  • Responsible for all personnel recruitment, training, and development to create healthy workplace culture that inspires employees to deliver and exceed company expectations

Executive Chef

Café Tu Tu Tango
04.2016 - 09.2017
  • Featuring original food, art, and fun small plates concept with artists working on site, developed menus and collaborated with owners to create meals for large banquets.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity while controlling food costs, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Senior Kitchen Manager

Landry’s Restaurants, T-Rex Cafe
08.2013 - 04.2016
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows in accordance with corporate policies and procedures
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Implemented processes for kitchen staff at high volume location which resulted in efficient ticket times to reduce guest wait and increased daily output.

Executive Chef

La Dolbe (form. E-Brands Restaurants, Paradiso 37)
11.2003 - 08.2013
  • Designed, developed, and implemented a menu for a new concept featuring street foods of the Americas and collaborated with corporate chef to grow additional company concepts by research & development of high quality & trendy food.
  • Delivered excellent food quality and consistently exceeded customer expectations by preparing meals according to customer requests.
  • Developed HACCP program implemented across company restaurants
  • Oversaw business operations, inventory control, and customer service for multiple company restaurants

Education

Culinary Arts Degree -

Johnson & Wales University - North Miami
Miami, Florida

High School Diploma -

North Miami Beach Senior High
North Miami Beach, FL
1993

Skills

  • Labor and Overhead Cost Estimation
  • Menu Pricing and Writing
  • Developing Special Dishes and Recipes
  • Collaboration and Teamwork
  • Employee Performance Evaluations
  • Training and Onboarding
  • Sanitation Standards
  • Allergy awareness
  • Budgeting Administration & Profit Optimization

Languages

English
Native or Bilingual
Spanish
Native or Bilingual

Timeline

Executive Sous Chef

Next Level Brands
05.2023 - 08.2024

Consultant Executive Chef

Main Street EG & Brandon Chops, LLC
06.2022 - 04.2023

Chef Partner

Boca Kitchen & ABO
09.2017 - 06.2022

Executive Chef

Café Tu Tu Tango
04.2016 - 09.2017

Senior Kitchen Manager

Landry’s Restaurants, T-Rex Cafe
08.2013 - 04.2016

Executive Chef

La Dolbe (form. E-Brands Restaurants, Paradiso 37)
11.2003 - 08.2013

Culinary Arts Degree -

Johnson & Wales University - North Miami

High School Diploma -

North Miami Beach Senior High

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Certification

  • ServeSafe Certified
  • Food Handler Certified

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Jose Luis CameyExecutive Chef