Luis Cisneros
Summary
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.
Overview
17
17
years of professional experience
Work History
Executive Chef
Brio Italian Grille
05.2021 - Current
- Manage back-of-the-house and Front-of-the house operations and daily flow for a 60 person team in a high-pressure, fast paced environment
- Instrumental in reducing food costs and overall BOH costs
- Manage scheduling of employees, as well as, the hiring, training, disciplinary action of staff; termination of employees
- Controlled food costs and oversaw quality, sanitation, and safety processes.
- Performed weekly inventory and ordering; daily walk throughs including constant quality control
- Obtained and maintained supplier relationships
- Staff performance evaluations, offering feedback during review
- Instrumental in setting team member performance goals by identifying key skills and traits to better service the customers
- Ensures guest satisfaction with table touching and guest interaction to build a relationship that will invite guests to come back
- Oversee weekly schedule to ensure the restaurant is properly staffed for events and daily reservations
- Oversee all BOH staff and daily operations as support for General Manager
- Responsible for all training and policy implementation of company standards.
- 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.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Chef
Schwartz and Sundays
01.2019 - 01.2021
- Oversaw and developed weekly three course menu from local ingredients and vendors
- Using defined technique and infused with an arsenal of world flavors and creative flair
- Coordinated the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
- Provided leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
- Possess a qualifying certificate in food protection from the local department of health
- Attended all scheduled employee meetings and bring suggestions for improvement
- Perform inventory and purchasing responsibilities on a daily basis
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Executive Chef
Calo Kitchen and Tequila
09.2018 - 01.2019
- Implemented food cost and waste reduction initiatives to save money.
- Audited all invoices
- Developed close relationships with suppliers to source best ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- 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.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Kitchen Manager
Katella Bakery, Deli & Restaurant
04.2017 - 01.2018
- Hiring, disciplinary action, & termination of employees
- Overseeing quality control, ticket timing, & overall function of 1st and 2nd kitchen
- Daily sanitation inspection
- Supervise all training of new hires
- Conduct payroll & manage scheduling
- Maintain labor costs & uphold labor law standards.
Sous Chef
Salt Creek Grille
06.2012 - 04.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
Kitchen Manager
Cheesecake Factory
01.2007 - 06.2012
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Maximized quality assurance by completing frequent line checks.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Skills
- Menu Planning
- Customer Service
- Performance Assessments
- Kitchen Staff Management
- Team Leadership
- Forecasting and Planning
- Order Management
- Hiring, Training, and Development
- BOH Operations
Statement
I am seeking an Executive Chef position within your organization, where my Culinary experience, leadership skills, along with creative menu development partnered with building staff cohesion which will ensure growing sales and current food trends.
Timeline
Executive Chef
Brio Italian Grille
05.2021 - Current
Executive Chef
Schwartz and Sundays
01.2019 - 01.2021
Executive Chef
Calo Kitchen and Tequila
09.2018 - 01.2019
Kitchen Manager
Katella Bakery, Deli & Restaurant
04.2017 - 01.2018
Sous Chef
Salt Creek Grille
06.2012 - 04.2017
Kitchen Manager
Cheesecake Factory
01.2007 - 06.2012