Kyle Bustamante
Las Vegas,NV
Summary
Dynamic Executive Sous Chef with proven leadership in culinary innovation and event execution. Expertise in managing kitchen operations, creating seasonal menus, and ensuring food safety compliance while minimizing waste.
Overview
1
1
Certification
15
15
years of professional experience
Work History
Executive Sous Chef
Divine Events
Las Vegas, Nevada
01.2014 - Current
- Oversaw and Helped cater over 1,000 events each year with various clients at various venues and destinations
- Oversaw daily kitchen operations and ensured food quality standards.
- Developed seasonal menus to enhance client event experiences.
- Collaborated with event planners to customize catering services for clients.
- Managed inventory control and minimized food waste effectively.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Trained new employees in food safety and sanitation regulations.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Ensured compliance with health regulations and maintained sanitation practices.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Line Cook
Circa Stadium Swim
Las Vegas, Nevada
03.2021 - 04.2022
- Cooked multiple orders simultaneously during busy periods.
- Monitored cooking times to deliver quality dishes consistently.
- Collaborated with team members to streamline food preparation processes.
- Adapted recipes to accommodate dietary restrictions and preferences.
- Maintained cleanliness and organization of kitchen workspace during service.
Lead Line Cook
Fresco Italiano
Las Vegas, Nevada
02.2015 - 01.2018
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Trained new cooks on recipes, techniques, and kitchen equipment usage.
- Prepared high-quality dishes in accordance with restaurant specifications and menus.
- Maintained cleanliness and organization of the kitchen and workstations consistently.
- Collaborated with front-of-house staff to ensure timely service during peak hours.
- Kept stations stocked and ready for use to maximize productivity.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Sous Chef
Ogden's Hops and Harvest
Las Vegas, Nevada
01.2012 - 12.2013
- Collaborated with Executive Chef to create innovative dishes for special events.
- Collaborated with head chef to design seasonal menu offerings.
- Prepared high-quality dishes using fresh, locally sourced ingredients.
- Directed kitchen staff in daily operations, overseeing food production, sanitation, safety practices, and personnel management to maintain high standards.
- Trained kitchen staff on food safety standards and cooking techniques to ensure compliance and quality.
- Ensured timely food preparation during busy service periods.
- Fostered team collaboration through open communication and support, encouraging teamwork to enhance kitchen efficiency.
- Implemented waste reduction practices within daily kitchen operations.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Education
Associate of Arts - Culinary
Le Cordon Bleu College of Culinary Arts
Las Vegas, NV05-2013
Bachelor of Arts - Radio/Television Broadcast Journalism
San Francisco State University
San Francisco, CA05-2007
Skills
- Catering management
- Menu development
- Food quality assurance
- Food safety practices
- Inventory control
- Culinary trend analysis
Certification
- Serv Safe Certified
Timeline
Line Cook
Circa Stadium Swim
03.2021 - 04.2022
Lead Line Cook
Fresco Italiano
02.2015 - 01.2018
Executive Sous Chef
Divine Events
01.2014 - Current
Sous Chef
Ogden's Hops and Harvest
01.2012 - 12.2013
Associate of Arts - Culinary
Le Cordon Bleu College of Culinary Arts
Bachelor of Arts - Radio/Television Broadcast Journalism
San Francisco State University