LUIS ENRIQUE FLORES DIAZ
Hialeah,USA
Summary
WITH 9 YEARS OF EXPERIENCE IN THE WORLD OF CULINARY ART. WORKING IN THE MIDDLE OF LATIN, ASIAN AND MEDITERRANEAN FLAVORS. ALWAYS INTERESTED IN LEARNING THE BEST OF EACH KITCHEN EQUIPMENT TO FUSE ART WITH EXPERIENCE. ALWAYS ATTENTIVE TO SUGGESTIONS AND TO IMPROVE EVERY DAY TO OFFER THE BEST OF WORK MADE WITH GOOD INGREDIENTS AND KNOWLEDGE. EXCELLENT COMMUNICATION, LEADERSHIP AND PROBLEM SOLVING SKILLS. TALENT FOR BUILDING STREAMLINED, COHESIVE TEAMS.
Overview
9
9
years of professional experience
Work History
CHEF
TRATTORIA PAMPERED CHEF
03.2024 - Current
- COOLER AND FREEZER ORGANIZATION, SCHEDULES AND STAFS SHIFTS, CHARGE OF SELECTING SUPPLIERS THAT OFFER THE BEST PRODUCTS TO THEN RECEIVE, STORE AND DIRECT THE PROCESS OF ELABORATION OF CUTTING PRODUCTION THAT GOES DIRECTLY TO THE EXECUTION LINE
- BE ATTENTIVE TO THE FINE PREPARATION AND COOKING OF THE MENU, TAKING CARE OF EVERY DETAIL OF THE KITCHEN EQUIPMENT SO THAT EVERYTHING COMES OUT ON TIME AND PRESENTING A HIGH-QUALITY DISH TO THE DINER
SENIOR SOUS - CHEF
LA MATRIARCA
08.2023 - 03.2024
- COOLER AND FREEZER ORGANIZATION, SCHEDULES AND STAFS SHIFTS, CHARGE OF SELECTING SUPPLIERS THAT OFFER THE BEST PRODUCTS TO THEN RECEIVE, STORE AND DIRECT THE PROCESS OF ELABORATION OF PRODUCTION CUTS THAT GOES DIRECTLY TO THE EXECUTION LINE
- BE ATTENTIVE TO THE FINE PREPARATION AND COOKING OF THE MENU, TAKING CARE OF EVERY DETAIL OF THE KITCHEN EQUIPMENT SO THAT EVERYTHING COMES OUT ON TIME AND PRESENTING A HIGH-QUALITY DISH TO THE DINER
SENIOR SOUS - CHEF
SUSHI SAKE
03.2022 - 10.2022
- IN CHARGE OF SELECTING SUPPLIERS THAT OFFER THE BEST PRODUCTS TO THEN RECEIVE, STORE AND DIRECT THE PROCESS OF ELABORATION OF PRODUCTION CUTS THAT GOES DIRECTLY TO THE EXECUTION LINE
- BE ATTENTIVE TO THE FINE PREPARATION AND COOKING OF THE MENU, TAKING CARE OF EVERY DETAIL OF THE KITCHEN EQUIPMENT SO THAT EVERYTHING COMES OUT ON TIME AND PRESENTING A HIGH-QUALITY DISH TO THE DINER
SOUS - CHEF
FRANCISCA RESTAURANT
01.2022 - 03.2022
- DIRECT AND EXECUTE THE PROCESS OF MARINATING CHICKENS AND MEATS AND THEN BE ATTENTIVE TO THE REQUESTS OF THOSE PRESENT, BEING ATTENTIVE TO THE COOKING TIMES OF THE DIFFERENT TERMS OF GRILLED MEAT
- ENDING EACH WORKING DAY WITH THE CLEANING OF EACH AREA INVOLVED.
OPERATING MANAGER
SUNSOL HOTELES
08.2015 - 12.2020
- PLAN DIRECT AND ENSURE THE PROPER MANAGMENT OF AN ORGANIZATION´S RESOURCES IN ORDER TO ACHIEVE THE OBJETIVES SET
- THIS WORK INVOLVES A DECISIVE ROLE IN DECISION-MAKING, RIGOROUS CONTROL OF PROCESSES AND THE ABILITY TO SOLVE PROBLEM AT ANY TIME THEY ARISE
- JOINT AND ORGANIZED WORK WITH THE RESTAURANTS AND THE KITCHEN EQUIPMENT
Education
CERTIFICATE IN FOOD AND BEVERAGE -
FLORIDA CUISINE INSTITUTE
Miami, FL09.2023
DIPLOMA -
Instituto Culinario Y Turistico Del Caribe
La Asuncion, Nueva Esparta, Margarita03.2020
T.S.U ADMINISTRATION- COMPANIES MENTION -
C.U.A.M. (Colegio De Administración Y Mercadeo)
Caracas, Venezuela01.2005
ENGLISH BILINGUAL -
CENTRO VENEZOLANO AMERICANO
Caracas, Venezuela01.2002
Skills
- PLANNING AND CONTROL IN THE ELABORATION AND PREPARATION OF GASTRONOMIC SERVICES
- Garnishing Techniques
- OFICCE
- SAP-SYSTEM ANALYSE PROGRAM
- SOCIAL MEDIA
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Kitchen Operations
- Grilling Techniques
- Ingredient Knowledge
- Hospitality service expertise
- Food plating and presentation
- Workflow Optimization
- Banquets and catering
- Food safety and sanitation
- Portion and cost control
- Equipment Maintenance
- Pasta Making
- Vendor Relations
- Kitchen Equipment Operation
- Food Stock and Supply Management
- Attention to Detail
- Utensils and equipment
- New Hire Training
Age
45
Personal Information
Title: COOK / SOUS CHEF
Languages
English
Native or Bilingual
Timeline
CHEF
TRATTORIA PAMPERED CHEF
03.2024 - Current
SENIOR SOUS - CHEF
LA MATRIARCA
08.2023 - 03.2024
SENIOR SOUS - CHEF
SUSHI SAKE
03.2022 - 10.2022
SOUS - CHEF
FRANCISCA RESTAURANT
01.2022 - 03.2022
OPERATING MANAGER
SUNSOL HOTELES
08.2015 - 12.2020
CERTIFICATE IN FOOD AND BEVERAGE -
FLORIDA CUISINE INSTITUTE
DIPLOMA -
Instituto Culinario Y Turistico Del Caribe
T.S.U ADMINISTRATION- COMPANIES MENTION -
C.U.A.M. (Colegio De Administración Y Mercadeo)
ENGLISH BILINGUAL -
CENTRO VENEZOLANO AMERICANO
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