Manny Diaz III
Port St Lucie
Summary
Accomplished Executive Chef with a proven track record at Loblolly Country Club, excelling in menu development and culinary creativity. Expert in inventory management and cost control, enhancing guest satisfaction through innovative dishes. Strong leader with exceptional team management skills, driving high-quality service and achieving budget compliance.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef - The Grille Room
Loblolly Country Club
Hobe Sound
09.2024 - Current
- Facilitated regular staff meetings to address menu changes and upcoming promotions.
- Oversaw seasonal menu development and execution, ensuring alignment with customer preferences.
- Managed menu planning and recipe development for daily operations and banquets.
- Directed food expense oversight and labor allocation to maintain budget compliance.
- Coordinated private dining experiences and special events to enhance guest satisfaction.
- Supervised banquet kitchen operations to deliver exceptional culinary service.
- Implemented employee dining initiatives to cultivate a positive work environment.
- Led kitchen staff by assigning tasks across various stages of food production.
Executive Chef - Esse
Reynolds Lake Oconee
Greensboro
09.2023 - 09.2024
- Led culinary team to develop seasonal menus utilizing local ingredients.
- Collaborated with front-of-house team to elevate guest dining experiences.
- Oversaw inventory management, reducing waste and optimizing storage.
- Enhanced team performance, resulting in high-quality daily meal production.
- Created daily specials inspired by seasonal ingredients and customer feedback.
- Experimented with diverse ingredients and techniques to craft innovative dishes.
- Managed ordering, inventory levels, receiving, invoice processing, and equipment upkeep.
- Monitored kitchen operations and staff to ensure safety and proper food handling.
Chef Tornant
Reynolds Lake Oconee
Greensboro
05.2022 - 09.2023
- Function as triage chef for locations without a permanent chef.
- Supervised kitchen staff to ensure smooth daily operations and food quality.
- Crafted innovative dishes to enhance dining experiences for guests.
- Maintained kitchen cleanliness and adhered to food safety standards consistently.
- Collaborated with management on menu planning and special event catering.
- Exercised portion control for items served, eliminating waste.
- Monitored quality, presentation, and quantities of plated food across line.
- Adhered to budget guidelines when purchasing ingredients and equipment.
Sous Chef of Banquets
Reynolds Lake Oconee
Greensboro
08.2019 - 05.2022
- Oversaw culinary banquets department, ensuring flawless execution of large events.
- Trained new chefs on advanced culinary techniques and kitchen safety protocols.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Coordinated daily kitchen operations to uphold high food quality standards.
- Supervised kitchen staff to guarantee efficient meal preparation and service delivery.
- Managed inventory levels to minimize waste while optimizing ingredient usage.
- Implemented food presentation standards to elevate dining experience for guests.
- Maintained cleanliness and organization of kitchen equipment and workstations.
Executive Chef
The Fitzroy
Savannah
01.2019 - 05.2019
- Supervised kitchen operations, maintaining compliance with sanitation guidelines and streamlining purchasing processes.
- Oversaw line cooks, culinary assistants, apprentices, sous chefs, and kitchen staff.
- Formulated unique menu offerings to enhance dining experiences and satisfy customer needs.
- Oversaw food delivery, special menu preparations, and kitchen activities during dinner service.
Sous Chef
Slice of Bayshore
Bayshore
02.2018 - 01.2019
- Scratch traditional Italian food using old school techniques applied in a full-service kitchen
- Supervised kitchen staff to ensure efficient meal preparation.
- Developed new recipes, incorporating seasonal ingredients and local flavors.
- Managed inventory and ordered supplies to maintain stock levels.
- Trained junior chefs
- Hands on Sous Chef, working two-man line covering in-house and major catering orders
- Recipe & menu development
- Trained and managed staff
Sous Chef
Del Frisco's Grille
Huntington
02.2016 - 02.2018
- Promoted from Broiler Cook to Sous Chef, managing average Saturday night covers of ~550.
- Oversaw scheduling, ordering, training, and hiring for a full-service kitchen.
- Utilized expertise in prep, broiler, sauté, fry, flatbread, grill, salad, and flattop cooking.
- Directed operations to ensure efficiency and quality during peak service hours.
Kitchen Manager
Seasons 52
Garden City
06.2014 - 03.2016
- Responsible for P&L, inventory, daily prep, opening, closing, ordering and receiving, and expeditor tasks
- Managed large party service, private event dining including multi-course meals up to 100+ people. Supervised staff; executed individually and as part of team
Education
Graduate - Certified Culinarian
Art Institute of Atlanta
Atlanta, GaSome College (No Degree) -
Georgia College And State University
Milledgeville, GeorgiaSkills
- Menu development and recipe formulation
- Inventory management and cost control
- Culinary creativity and kitchen safety
- Event coordination and staff training
- Team leadership and time management
- Problem solving and budgeting strategies
- ServSafe certification and food safety awareness
- Allergy awareness and menu pricing
- Recipe planning and development
- Creative thinking
- Equipment maintenance
- Vendor relations
- Food preparation planning
- Catering and event management
- Restaurant operations
- Purchasing strategies
- Hiring, training, and development
- Inventory control
- Attention to detail
Certification
Servsafe Manager
Timeline
Executive Chef - The Grille Room
Loblolly Country Club
09.2024 - Current
Executive Chef - Esse
Reynolds Lake Oconee
09.2023 - 09.2024
Chef Tornant
Reynolds Lake Oconee
05.2022 - 09.2023
Sous Chef of Banquets
Reynolds Lake Oconee
08.2019 - 05.2022
Executive Chef
The Fitzroy
01.2019 - 05.2019
Sous Chef
Slice of Bayshore
02.2018 - 01.2019
Sous Chef
Del Frisco's Grille
02.2016 - 02.2018
Kitchen Manager
Seasons 52
06.2014 - 03.2016
Graduate - Certified Culinarian
Art Institute of Atlanta
Some College (No Degree) -
Georgia College And State University