Chef
Hotel
Luis Ortiz
Maestro Panadero, Cocinero, Conductor
Houston,TX
Summary
Dynamic Chef and former Restaurant Manager at La Vina Restaurante, skilled in menu development and cost control. Enhanced customer satisfaction through innovative service standards and optimized kitchen operations, resulting in increased revenue. Proven ability to lead teams effectively while maintaining high food quality and safety standards. Passionate about creating memorable dining experiences.
Work History
Restaurant Manager
La Vina Restaurante
2024 - 2025
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Carefully interviewed, selected, trained, and supervised staff.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Reconciled cash and credit card transactions to maintain accurate records.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Increased sales during off-peak hours by creating and promoting special offers.
- Fostered positive work environment, leading to decrease in staff turnover.
- Negotiated with suppliers to secure better pricing, improving restaurant's profit margins.
- Initiated community outreach programs, increasing restaurant's visibility and engagement with local community.
- Developed loyalty program to encourage repeat business, enhancing customer retention.
- Strengthened restaurant reputation with launch of innovative marketing campaigns.
- Maintained meticulous financial records, enabling accurate budgeting and financial planning.
- Achieved consistent compliance with health and safety regulations, conducting regular staff training sessions.
- Monitored daily operations to ensure seamless service delivery, addressing any issues promptly.
- Enhanced team performance by leading weekly training sessions focused on customer service excellence and menu knowledge.
- Boosted customer satisfaction, introducing customer feedback system to address and rectify concerns promptly.
- Streamlined operations, adopting new scheduling system to ensure optimal staffing levels.
- Managed all aspects of restaurant's social media presence, enhancing brand awareness online.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- Upgraded restaurant's interior, creating more inviting ambiance that attracted wider clientele.
- Enhanced dining experience with introduction of seasonal menu, keeping offerings fresh and exciting.
- Implemented cost-saving strategies, reducing waste through meticulous inventory management.
- Improved operational efficiency by implementing more effective table management system.
- Conducted market research to identify trends and opportunities for menu development, keeping restaurant competitive.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Cultivated strong team culture, organizing team-building activities that improved morale and teamwork.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Maximized quality assurance by completing frequent line checks.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Developed unique events and special promotions to drive sales.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- 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.
Education
High School Diploma - Maestro Panadero
Aracelio Iglesias
La Habana, Cuba 06.2005
Skills
Meal preparation
Menu development
Kitchen management
Food quality
Cost control
Staff coordination
Food safety and sanitation
Equipment maintenance
Time management
Team collaboration
Purchasing
Workflow optimization
Signature dish creation
Food presentation
Resource management
Business management
Cooking techniques
Regulatory compliance
Kitchen operations
Sauce preparation
Pantry restocking
Food plating and presentation
Kitchen equipment operation and maintenance
Grilling techniques
Attention to detail
Timeline
Chef
Hotel
Restaurant Manager
La Vina Restaurante
2024 - 2025
High School Diploma - Maestro Panadero
Aracelio Iglesias