Open To Work
Juan A Torres
chef
Davenport,FL
Work Preference
Summary
Accomplished Kitchen Supervisor with extensive experience in culinary management and a focus on Italian, French, Mexican, and Continental cuisines. Dedicated to creating a collaborative team environment that drives customer satisfaction through exceptional food quality and presentation. Proficient in training staff to optimize performance and maintain high standards.
Overview
41
41
years of professional experience
Work History
Sous Chef
hilton garden inn at seaworld
Orlando, Florida
06.2025 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Monitored food presentation and quality to meet Hilton standards.
- Coordinated with front-of-house staff to ensure timely meal delivery to guests.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
Banquet Chef
sheraton orlando lake buenavista
Orlando, Florida
05.2022 - 06.2025
- Prepared diverse banquet menus for large-scale events and special occasions.
- Supervised kitchen staff, enhancing meal preparation and presentation quality.
- Coordinated with event planners to customize catering services for clients.
- Managed inventory to ensure availability of quality ingredients at all times.
- Resolved guest inquiries and concerns regarding menu options and dietary needs.
- Directed presentation and portioning of food for banquet functions.
- Prepared banquet meals according to standard recipes and customer preferences.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
- Trained and coached banquet staff, reinforcing the group's reputation for impeccable service.
- Designed custom banquet packages for diverse events, tailoring offerings to client specifications.
Kitchen Supervisor
Rosen Hotels & Resorts Orlando, Land Remember
Orlando, FL
09.2012 - 05.2022
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
Chef Partie/souschef
Reunion Resort & Club
Davenport Fla, FL
09.2006 - 09.2012
- Assisted Executive chef Christian Schmidt in developing dynamic entrees for large banquets and special events, including two LPGA events serving 14,000 visitors and VIP executives.
- Created diverse cuisines for Forte fine Dining steak house, the eleven, and two clubhouses, including special event, catering, and tasting menus.
- Plated food according to banquet events' artistic guidelines to promote attractive presentation.
Sous Chef
ramada plaza/wesgate lakes
Kissimmee, FL
12.2004 - 09.2006
- Managed kitchen staff of 10, overseeing food production stages for smokehouse grill and banquets to ensure timely service.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Monitored changes in Health Department standards and customer requests for healthier food options to adapt kitchen practices accordingly.
- Prepared schedules and work assignments while constructing employee compensation packages to align with team capabilities.
Area Chef
coronado springs resort maya grill pepper market
Orlando, FL
02.2002 - 12.2004
- Directed kitchen and field staff to achieve department objectives and adhere to standards and budget.
- Created diverse cuisines Mexican, Italian, Asian, and fine dining Maya grill, catering and tasting menus.
- Supervised kitchen food preparation, ensuring quality and consistency in a high-volume environment.
- Executed daily mise en place to streamline preparation of signature dishes.
Lead Cook/ Sous-Chef
wesgate lakes Resorts Fisherman Cove
Orlando, FL
02.1993 - 12.2002
- Managed daily kitchen and banquet operations, overseeing purchasing for department needs.
- Develop menus for special events on Different states example Park City Utah, Tennessee. include David Seagel foundation.
- Organized top ten sales dinners for all resorts to celebrate achievements.
- Planned and executed Jude Community Dinner event, enhancing community engagement.
Lead Cook/Sous Chef
key Largo /Venetian Italian restaurant
Kissimmee, FL
02.1990 - 02.1993
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Adapted seasonal plans to source local ingredients and feature special dishes aligned with area events.
- Managed kitchen employee scheduling to ensure full coverage and optimize labor efficiency.
Line Cook/Lead Prep Cook
ramada resort at parkway celebration
Kissimmee, FL
05.1985 - 02.1990
- Prepared meals adhering to company standards and requirements to ensure quality and consistency.
- Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
- Maintained buffet and salad bar by monitoring temperatures, restocking items, and ensuring food safety compliance.
- Rotated stock items and ingredients to maximize freshness and minimize waste.
Education
GED -
Universidad Autonoma De Mexico
Mexico City06-1982
Skills
- Culinary techniques
- Producing
- Supplier relations
- Quality control
- Sales
- Servers
- Staff oversight
- Safe food handling knowledge
- Health code compliance
- Opening procedures
- Food preparation
- Problem resolution
- Leadership
- Team oversight
- Catering management
- Kitchen management
- Menu execution
- Employee training
- Team leadership
- Time management
- Presentation skills
- Menu planning
- Foodservice
- Service execution
- Inventory control
- Menu design
Education and Training
other
Accomplishments
- All Windows applications/ Microsoft office.
- State Manager Certification.
- Leadership Certification.
- Universidad Autonomy of Mexico – Survey Engineering.
- Culinary School of Mexico – Institute of Spain – Garden mangier – Saucier Areas of Expertise .Languages, English and Spanish.
- Read, Write and Speak.
- Sous-Chef.
- Experience with million-dollar, upscale establishments.
- Trained by Stephen Komives Institute Culinary of America New York, Phellip Cuening Cordon Blue French, Glen Rice Institute Culinary of America California.
- Training and development specialist; teaching instructor.
- Successful catering experience (6,000+ people).
- Maximizing kitchen productivity and staff performance.
- Control Labor and Food Cost.
- Seek input from customers to determine needs.
- Takes appropriate action to meet and exceed customer’s satisfaction.
Timeline
Sous Chef
hilton garden inn at seaworld
06.2025 - Current
Banquet Chef
sheraton orlando lake buenavista
05.2022 - 06.2025
Kitchen Supervisor
Rosen Hotels & Resorts Orlando, Land Remember
09.2012 - 05.2022
Chef Partie/souschef
Reunion Resort & Club
09.2006 - 09.2012
Sous Chef
ramada plaza/wesgate lakes
12.2004 - 09.2006
Area Chef
coronado springs resort maya grill pepper market
02.2002 - 12.2004
Lead Cook/ Sous-Chef
wesgate lakes Resorts Fisherman Cove
02.1993 - 12.2002
Lead Cook/Sous Chef
key Largo /Venetian Italian restaurant
02.1990 - 02.1993
Line Cook/Lead Prep Cook
ramada resort at parkway celebration
05.1985 - 02.1990
GED -
Universidad Autonoma De Mexico