Julian Alaquinez
Las Vegas
Summary
Dedicated individual who is passionate about Culinary Arts, seeking to grow within the culinary industry as a Chef Manager.
- Experienced with preparing and presenting cold dishes with precision and creativity. Utilizes strong organizational and multitasking skills in high-paced kitchen environments. Knowledge of food safety and hygiene practices ensures consistently high-quality results.
- Professional culinary specialist with strong expertise in cold kitchen preparations and food presentation. Known for fostering team collaboration and achieving results in fast-paced environments. Skilled in menu planning, ingredient selection, and maintaining high standards of hygiene and safety. Reliable, adaptable, and focused on delivering consistent quality and innovation.
Overview
24
24
years of professional experience
Work History
Garde Manger Chef
Venetian Expo
08.2022 - Current
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets,retail and conventions, enhancing overall event presentation.
- Participated in budgeting process for cold and preserved foods, seeking new sources, and assessing quality as necessary.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
Banquet Chef / Interim Chef De Cuisine
Equinox Golf Resort & Spa
01.2021 - Current
- Help manage two restaurants plus banquets as intern Chef De Cuisine and full-time banquet chef. Come up with daily special and do tasting on a weekly basis.
- Train task force as we work regularly with them here on property.
- Manages associates, track and manage payroll (Workday), ordering, menu planning, scheduling, SOP development, Eco sure and health inspections follow ups, and budget labor and food cost.
- Prepares food in a high-volume environment for wedding, conventions, and corporate parties.
- Work side by side with Executive Chef, sales/marketing and catering staff on menu discussion and development.
- Creates and articulate SOP to create a safe and healthy environment due to POST COVID-19 conditions and the new normal.
Task Force Chef
Turtle Bay Resort
06.2001 - 07.2021
Task Force Chef
La Cantera Resort and Spa
05.2001 - 06.2021
Banquet Sous Chef
La Cantera Resort and Spa
06.2019 - 01.2021
- Manages associates, track and manage payroll (Workday), ordering, menu planning, profile reviews, scheduling (Hotel Effectiveness), SOP development, Eco sure and health inspections follow ups, and budget labor and food cost.
- Prepares food in a high-volume environment for wedding, conventions, and corporate parties.
- Work side by side with Executive Chef, sales/marketing and catering staff on menu discussion and development.
- Creates and articulate SOP to create a safe and healthy environment due to POST COVID-19 conditions and the new normal.
Chef Tournant
La Cantera Resort and Spa
05.2018 - 06.2019
- Manages associates, track and manage payroll (Workday), ordering, menu planning, profile reviews, scheduling (Hotel Effectiveness), SOP development, Eco sure and health inspections follow ups, and budget labor and food cost.
- Ensures all food is prepared fresh and is of the highest quality. Also makes sure that associates are consistently following recipes and are agile to menu changes.
- Maintains an organized and efficient flow of production, makes sure all associates are following proper standards and guidelines.
Banquet Sous Chef
The Mandarin Oriental Las Vegas
01.2017 - 05.2018
- Manage colleagues, payroll, ordering, menu planning, profile reviews, scheduling, and budget labor and food cost.
- Prepares food in a high-volume environment for wedding, conventions, and corporate parties.
- Work side by side with sales/marketing and catering staff.
CDR Sous Chef
The Mandarin Oriental Las Vegas
11.2015 - 12.2016
- Manage colleagues, payroll, ordering, menu planning, profile reviews, scheduling, and budget labor and food cost.
- Manages Colleague Dining Room for the Hotel.
Cook III
The Mandarin Oriental Las Vegas
10.2009 - 10.2015
- Oversees that all colleagues within the department are upholding the integrity of their workstations and equipment by the proper use and implementation of safety & sanitation practices.
Buffet Cook
Palace Station Hotel & Casino
07.2006 - 10.2009
- Responsible for the freshness of all food products and anticipating restocking needs to eliminate any service issue.
Wok Cook
Golden Wok Pan Asian & Dim Sum
05.2005 - 06.2006
- Responsible for maintaining a clean, organized, and sanitary workstation at all times.
Line Cook
China Rose Chinese Restaurant
08.2002 - 04.2005
- Required to organize and operate a daily workstation and all professional kitchen equipment.
Education
Associate Degree of Occupational Studies - Culinary Arts
Le Cordon Bleu
05.2009
High School Diploma - undefined
South San Antonio ISD
San Antonio, TX06.2004
Skills
- Leadership qualities
- Knife skills
- Cooking techniques
- Product labeling
- Menu development
- Portion control
- Recipe development
- Menu planning
- Problem-solving
Credentials
- Completed a management learning and development course called Move-Up
- Serv Safe Certified
- SNHD Food Handler Card
- Microsoft Teams, Hotel Effectiveness, Workday, ADACO
- Task Force Assignments – Florida Keys, Oregan, Dallas, Vermont, San Antonio, Hawaii
Timeline
Garde Manger Chef
Venetian Expo
08.2022 - Current
Banquet Chef / Interim Chef De Cuisine
Equinox Golf Resort & Spa
01.2021 - Current
Banquet Sous Chef
La Cantera Resort and Spa
06.2019 - 01.2021
Chef Tournant
La Cantera Resort and Spa
05.2018 - 06.2019
Banquet Sous Chef
The Mandarin Oriental Las Vegas
01.2017 - 05.2018
CDR Sous Chef
The Mandarin Oriental Las Vegas
11.2015 - 12.2016
Cook III
The Mandarin Oriental Las Vegas
10.2009 - 10.2015
Buffet Cook
Palace Station Hotel & Casino
07.2006 - 10.2009
Wok Cook
Golden Wok Pan Asian & Dim Sum
05.2005 - 06.2006
Line Cook
China Rose Chinese Restaurant
08.2002 - 04.2005
Task Force Chef
Turtle Bay Resort
06.2001 - 07.2021
Task Force Chef
La Cantera Resort and Spa
05.2001 - 06.2021
High School Diploma - undefined
South San Antonio ISD
Associate Degree of Occupational Studies - Culinary Arts
Le Cordon Bleu
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