José Candelaria
Kissimmee,USA
Summary
Dynamic and visionary Executive Chef with more than twenty years of progressive experience across luxury hotels, high-volume restaurants, and upscale catering environments. Known for delivering exceptional culinary quality while improving kitchen operations, controlling food costs, and leading high-performing teams. Bronze Medal recipient from the American Culinary Federation, proving technical excellence, creativity, and strong leadership in competitive hospitality environments.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Executive Chef
Prime Steak House & Catering
Orlando, Florida
02.2025 - Current
- Direct full kitchen operations for a high-volume steakhouse and catering program.
- Design signature steak and Latin-inspired menu offerings to strengthen brand positioning.
- Lead, train, and schedule culinary staff to ensure consistency, speed, and quality.
- Implement food cost controls, purchasing systems, and waste-reduction initiatives.
- Oversee banquet, weddings, and corporate event production.
- Ensure full compliance with food safety and local health regulations.
Executive / Sous Chef Roles
Gaylord Palms Resort
Orlando, Florida
02.2002 - 06.2012
- Supported large-scale resort culinary and banquet operations.
- Maintained premium presentation and guest satisfaction standards.
- Assisted leadership during high-volume service periods.
Chef Positions
Orlando Airport Marriott - La Fonda del Paraíso
Orlando, Florida
07.2000 - 04.2002
- Executed fine dining menu items in a fast-paced hotel environment.
- Maintained strict food safety and sanitation standards.
- Supported banquet and hotel food service operations.
Chef Positions
Marriott Hotels & Casino
San Juan, Puerto Rico
03.1994 - 02.1996
- Contributed to high-volume service and menu production.
- Maintained brand and quality standards across kitchen stations.
Chef Positions
Sands Hotel & Casino
San Juan, Puerto Rico
08.1998 - 07.2000
- Prepared and executed menu items in a high-end casino environment.
- Supported banquet and restaurant culinary operations.
Chef
Café Valencia - Fine Cuisine
05.1995 - 07.1997
- Specialized in fine cuisine preparation and plated service.
- Supported menu execution and kitchen organization.
Education
Associate of Arts -
American Culinary Federation, Inc.
01.1995
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Culinary Arts Institute
San Juan, Puerto Rico01-1995
Skills
- Steakhouse & Fine Dining Operations
- High-Volume Banquet & Catering Management
- Menu Engineering & Culinary Innovation
- Food Cost Control & Inventory Management
- Kitchen Leadership & Staff Development
- Food Safety & Sanitation Compliance
- Latin, American & International Cuisine
- Sushi Preparation
- Vendor Relations & Purchasing
Certification
- Food Safety Manager — National Registry of Food Safety Professionals
- Gastronomic Certificate — Confrérie de la Chaîne des Rôtisseurs
- Certificate — The 4 Roles of Leadership
- Certificate — Core Skills for Building Commitment
- Leadership Coaching for Improved Performance
- Certificate — Maki Sushi
Timeline
Executive Chef
Prime Steak House & Catering
02.2025 - Current
Executive / Sous Chef Roles
Gaylord Palms Resort
02.2002 - 06.2012
Chef Positions
Orlando Airport Marriott - La Fonda del Paraíso
07.2000 - 04.2002
Chef Positions
Sands Hotel & Casino
08.1998 - 07.2000
Chef
Café Valencia - Fine Cuisine
05.1995 - 07.1997
Chef Positions
Marriott Hotels & Casino
03.1994 - 02.1996
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Culinary Arts Institute
Associate of Arts -
American Culinary Federation, Inc.
AWARDS & RECOGNITION
Bronze Medal — American Culinary Federation