Juan Clemente Alvarez
Vallejo,CA
Summary
Adept at leading Epicurean Group's culinary team, I significantly enhanced customer satisfaction through innovative menu development and stringent food safety practices. My expertise in cost control and kitchen management, coupled with a talent for mentoring staff, has consistently elevated dining experiences and operational efficiency.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Chef
Epicurean Group
08.2022 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Cook
Epicurean Group
08.2013 - 05.2016
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Sous Chef
Epicurean Group
08.2016 - 05.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Education
Accounting Assistant - Accounting And Finance
Don Vasco De Quiroga
Celaya, Guanajuato. México 07.2001
Skills
- Food Safety
- Menu Planning
- Cost Control
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Kitchen Staff Management
- Food Prep Planning
- Catering and Events
Certification
G.E.D
References
Yosef Plotkin- Manager
Phone: (707)656-7800
Email: yplotkin85@gmail.com
Carolina Toledo- Employee and Sous Chef
Phone: (408) 726-9494
Email: rcaro512@gmail.com
Rey Hernandez- Sr. Vice President and RH
Phone: (650) 224-2135
Email: Rey@epicurean-group.com
Timeline
Executive Chef
Epicurean Group
08.2022 - Current
Sous Chef
Epicurean Group
08.2016 - 05.2022
Cook
Epicurean Group
08.2013 - 05.2016
G.E.D
Accounting Assistant - Accounting And Finance
Don Vasco De Quiroga
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