Leonel Tijerina
Anthem,AZ
Summary
Driven Executive Sous Chef and Chef Tournant at Craft Culinary Concepts, adept in kitchen management and menu development. Excelled in optimizing operations and mentoring staff, enhancing efficiency and fostering professional growth. Demonstrated expertise in special event catering and sanitation standards, ensuring top-notch food presentation and quality.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Craft Culinary Concepts
2021.03 - Current
- Ensure proper execution and quality of all menu items being produced while utilizing fresh, whole, local ingredients in food and beverage preparation
- Evaluate menus for overall kitchen flow, product availability, ingredient utilization and sales
- Assist the Executive Chef in purchasing, inventory, and end of month administrative responsibilities
- Develop relationships with partners Craft is collaborating with for premium club areas
- Assist with Hiring and managing back-of-house employees including ensuring adequate training, performance, and compliance with established company policies and procedures
- Work with the Executive Chef to implement company policies and best practices
- Ensure proper training of staff including company policies, safety, food handling, general cleanliness, and maintenance, etc
- Coordinate menus and pricing with the Executive Chef and clients as required
- Prepare for tasting events, presenting the culinary experience
- Attend meetings or presentations for catering clients
- Ensure compliance with all health and safety regulations
- Other duties as assigned
Chef Tournant
Craft Culinary Concepts
2015.10 - 2024.03
- Assist Executive Chef in managing culinary staff with regards to training, best practices, food quality and handling/safety
- Lead chef for lofts, club level, 50 yard lines and premium seating
- Speaking and presenting new dishes to Spanish channels
- Attend all management meetings Create new menu ideas
- Prepare and execute all catering events both on and off site as well as all tasting events Other duties as assigned
- Increased overall efficiency within the kitchen by delegating tasks appropriately among team members.
- Worked closely with front-of-house management to optimize and streamline communication between kitchen and service staff during event days
- .
- Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
- Contributed to menu design by suggesting new dish ideas based on current culinary trends or seasonal ingredient availability.
Education
Associate of Arts - Art Education
Mesa Community College
Mesa, AZ01.1996
Associate of Arts - Design And Production
Phoenix Institute of Technology
Phoenix, AZ01.1990
Skills
- Kitchen Management
- Menu development
- Sanitation Standards
- Food presentation
- Waste Reduction
- Special Event Catering
- Cost Control
- Fine-dining expertise
- Staff Scheduling
- Attention to Detail
- Inventory Management
Languages
Spanish
Native or Bilingual
Timeline
Executive Sous Chef
Craft Culinary Concepts
2021.03 - Current
Chef Tournant
Craft Culinary Concepts
2015.10 - 2024.03
Associate of Arts - Art Education
Mesa Community College
Associate of Arts - Design And Production
Phoenix Institute of Technology
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