Summary
Overview
Work History
Education
Skills
Websites
Languages
Certification
Timeline
Referrals
Work Availability
Awards
Referrals
Awards
Generic
Loren Villalobos-Alsman

Loren Villalobos-Alsman

Summary

High-performing Chef offering 20 years of restaurant and corporate experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

24
24
years of professional experience
1
1
Certificate

Work History

Executive Corporate Operations Chef Manager

Gate Group USA
02.2018 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed new culinary programs that increased customer satisfaction and operational excellence levels.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Recruited and hired employees to build effective culinary team for $15000000 annual revenue-producing of the account DELTA, JAPAN AIRLINES, AMERICAN , and BRITISH AIRWAYS
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.

Corporate Chef – Manager Western Menu (JAL) account

Gate Group SD
01.2016 - 01.2018
  • Menu, Production, Training, Food Safety, ServSafe monitor.
  • Supervised culinary operations for San Diego -based restaurant serving average of 2500 meals per day.
  • Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Managed all food supply orders with manufacturers and vendors and kept track of inventory.
  • All the aspects of running the account for Japan Airline APEX WORLD CLASS AWARD 2023
  • Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
  • Trained employees in various cooking techniques, food safety regulations and corporate policies.

Executive Chef

Wine Seller & Brasserie
01.2014 - 12.2015
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Evaluated food products to verify freshness and quality.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Corporate Chef

Whole Food Global Market
10.2011 - 01.2014
  • Kitchen Management, Menu creation for the in-house operation and Catering Services, Training, Recipes, developing the SOP, Organic Certification, ServSafe Manager.
  • Trained employees in various cooking techniques, food safety regulations and corporate policies.
  • Managed all food supply orders with manufacturers and vendors and kept track of inventory.
  • Supervised culinary operations for
  • Supervised culinary operations for La Jolla -based kitchen
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Culinary Chef Manager

Tapas Picasso Restaurant & Catering
04.2000 - 12.2010
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Implemented food cost and waste reduction initiatives to save money.

Education

M.D. - Gastronomy And Culinary Arts

Basque Culinary Center
Donostia, Guipuzkoa - Spain
06.1999

Bachelor of Arts - Hospitality

The Culinary Institute of America
Hyde Park, NY
08.1996

Bachelor of Science - Chemistry

University Autonomy Guadalajara
Guadalajara, Jalisco - Mexico
12.1988

Skills

  • Food Safety Regulations
  • Cooking Skills
  • Menu Planning
  • Training and Mentoring
  • Inventory Supervision
  • Recruiting and Hiring
  • Event Planning
  • Kitchen Management
  • Catering Oversight
  • Team Management
  • Supply Ordering
  • Food Safety
  • Food Spoilage Prevention
  • Menu Development
  • Workflow Optimization
  • Staff Training
  • Quality Control
  • Menu Item Pricing
  • Quality Assurance
  • Contract Negotiation
  • Customer Service
  • Safe Food Handling
  • Signature Dish Creation
  • Staff Supervision and Coordination

Languages

Spanish
Full Professional

Certification

  • Licensed ServSafe certification #10795 - 4/26/28

Timeline

Executive Corporate Operations Chef Manager

Gate Group USA
02.2018 - Current

Corporate Chef – Manager Western Menu (JAL) account

Gate Group SD
01.2016 - 01.2018

Executive Chef

Wine Seller & Brasserie
01.2014 - 12.2015

Corporate Chef

Whole Food Global Market
10.2011 - 01.2014

Culinary Chef Manager

Tapas Picasso Restaurant & Catering
04.2000 - 12.2010

M.D. - Gastronomy And Culinary Arts

Basque Culinary Center

Bachelor of Arts - Hospitality

The Culinary Institute of America

Bachelor of Science - Chemistry

University Autonomy Guadalajara

Referrals

  • Roger T. Lawrence, VP Global Quality, McCormick & Company, Inc, Roger_Lawrence@mccormick.com
  • Jean Philippe Molinari, Southern California Sales Manager, Titan Wines, jpmolinari@titanwine.com
  • Pablo Velez, CEO & Senior VP Administration, Sharp Medical Center, pablo.velez@sharp.com

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Awards

Savour Magazine; “Fusion of the Year” Signature degustation 2014

Referrals

  • Roger T. Lawrence, VP Global Quality, McCormick & Company, Inc, Roger_Lawrence@mccormick.com
  • Jean Philippe Molinari, Southern California Sales Manager, Titan Wines, jpmolinari@titanwine.com
  • Pablo Velez, CEO & Senior VP Administration, Sharp Medical Center, pablo.velez@sharp.com

Awards

Savour Magazine; “Fusion of the Year” Signature degustation 2014
Loren Villalobos-Alsman