Junior Colon
Orlando,FL
Summary
Results-focused chef with 17 years of experience in menu development, cost control, management, team training, and development. Adept at leading and motivating kitchen staff to maintain focus and productivity in high-volume, fast-paced operations. Experienced in managing kitchen leads, sous chefs, FOH management, and vendors. Dedicated to staying up-to-date with food trends and committed to creativity in culinary creations. Possessing conversational bilingual skills.
Overview
2025
2025
years of professional experience
Work History
Task Force Sous Chef
LSG Sky Chefs
09 2022 - 09.2024
- 80% weekly travel to different 32 kitchens around the United States. Help to see opportunities of improvement.
- Helped open new kitchens around the company
- Implemented different processes to help kitchens be more efficient.
- Worked directly with airlines to make sure they are satisfied with with our product and standards.
- Organized and presented menu presentations for new airline clients and seasonal menu changes.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Senior Outlets Sous Chef
KPMG Lake House
09.2019 - 09.2022
- Opening Team in 2020
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Forecasted supply needs and estimated costs.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Supervised and enhanced work of 60-person team producing more than 3,500 plates per day.
Senior Sous Chef
Grand Hyatt Tampa Bay
06.2019 - 09.2019
- Liaison between Executive Chef and Executive Sous Chef; in a 454 room hotel that oversees, ordering, food preparation, food quality, training, menu writing, execution of menus, and Scheduling in 4 different outlets
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- We produce high quality product throughout our kitchens with strategic planning to provide high quality food to our guest.
- Conduct interviews works with budgets and finances.
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Executive Steward
Grand Hyatt Tampa Bay
10.2017 - 06.2019
- Responsible for: all ordering of CGS for hotel, cleanliness of the entire BOH and some public areas
- Food timing for banquets
- Ordering of chemicals for BOH
- Managing apron and kitchen towels
- Managing night cleaning company,
- Manage 28 associates with two supervisors.
- Scheduling for stewarding and café,
- Manage Ecolab pest control.
- Accomplishments : Provided new uniforms for stewards, replaced kitchen shelving, provide outlets with new modern china and glassware, reorganize multiple kitchen storage for better overall organization
- New dish dollies, changed all banquet silver into stainless steel, provided monthly cleaning schedule.
- Replaced Dish machine with a modern new machine and replaced floor to water friendly material.
- Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
- Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
- Documented kitchen inventory every Quarter by reviewing stock and counting items.
Education
Diploma - Culinary
Le Cordon Bleu
05.2013
Skills
- Kronos, Microsoft Outlook, Word, Excel, Power point, Office, Cognos, (10 years)
- Budgeting and Cost Control
- Vendor Relations
- Performance Assessments
- Equipment Maintenance
- Forecasting and Planning
- Process Improvement
- Budget Development
- Profit Target Achievement
- Purchasing Management
- Staff Performance Assessment
- Performance Improvement Monitoring
- Hiring, Training, and Development
- Billing and Payment Processing
- Hotel Experience (Small, Medium, Large) Properties
- Airline Catering Experience
Accomplishments
- Peoples Choice Entree - Key West, FL - 2013
- KPMG Lakehouse Opening Team 2020
- American Airlines Flight Kitchen Opening Team 2023
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Senior Outlets Sous Chef
KPMG Lake House
09.2019 - 09.2022
Senior Sous Chef
Grand Hyatt Tampa Bay
06.2019 - 09.2019
Executive Steward
Grand Hyatt Tampa Bay
10.2017 - 06.2019
Task Force Sous Chef
LSG Sky Chefs
09 2022 - 09.2024
Diploma - Culinary
Le Cordon Bleu
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