Manuel Cabeza
Miami,FL
Summary
My name is Manuel Cabeza, I was born and raised in Caracas, Venezuela, I emigrated to Miami in 2016 in search of better opportunities with my wife, we have a 4-years-old son and a 4 moths old baby boy. I am 31 years old, 16 of them working in professional kitchens, fine dining and michelin starred restaurants. In the last 3 years I have had a greater motivation to create and explore plant-based food because I believe it is the easiest and most effective way to reduce our environmental footprint.
Overview
11
11
years of professional experience
Work History
Private Chef
High-net-worth family
MIAMI BEACH , FL
2022.12 - Current
- Planned and prepared food for +100ppl for fundraising event for Governor Ron DeSantis presidential campaign.
- Travel with the family and plan menus according to the place they visit.
- Planned and prepared meals for private clients according to dietary requirements and preferences. (Orthodox Jewish Residence)
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Created menus with seasonal produce while maintaining a budget.
- Managed kitchen staff in the preparation of daily meals.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Assisted in the selection of wines to compliment meal courses.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
- Provided detailed instructions on plating techniques to kitchen staff prior to serving guests.
- Monitored inventory levels of food items and placed orders with vendors accordingly.
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- Ensured compliance with all local health department regulations regarding food handling procedures.
- Established relationships with vendors to obtain competitive pricing on supplies needed for operations.
- Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
- Stocked pantry with clients' favorite items.
- Prepared meals for freezing by labeling and packaging each meal.
- Planned approximately 20 meals weekly for a family of 15 people..
- Shopped for gluten-free, nut-free and dairy-free items.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Utilized local, fresh food products to support local economies and showcase community support.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Executive Chef /Co-Owner
Rutina Verde Foods LLC
Miami , FL
2020.01 - Current
- Created a plant based Venezuelan food menu, replacing all the animal products for plant based ones and using the same traditional flavors and techniques.
- Created a brand with my wife that sales plant based products to different restaurants and bakery.
- Promoted business on social media platforms to maximize brand identity and generate revenue.
- Developed business and marketing plans and prepared monthly financial reports.
- Set pricing structures according to market analytics and emerging trends.
- Led startup and opening of business and provided business development, creation of operational procedures and workflow planning.
- Promoted store offerings through newspaper advertisements, catalogs and brochures to attract new customers.
Pizzaiolo
La Natural
Miami , FL
2021.07 - 2022.01
- Worked with naturally leavened dough. (48 hours cold fermented sourdough pizza)
- Operated pizza oven and brick oven along with other kitchen equipment.
- Stocked freezers and refrigerators to maintain adequate supply of ingredients and products.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Kept stations stocked and ready for use to maximize productivity.
- Kept customer and food preparation areas clean and well-organized.
Private Chef
Villazzo LLC
Miami Beach , FL
2021.01 - 2021.09
- Shopped for specialty items, including gluten-free, nut-free, dairy-free items, plant based items and kosher items.
- Stocked pantry with clients' favorite items.
- Prepared meals for freezing by labeling and packaging each meal.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily operations.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Utilized local, fresh food products to support local economies and showcase community support.
Executive Chef
Love Life Cafe
Miami , FL
2020.02 - 2021.07
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Negotiated with food suppliers to cut costs by buying in bulk.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Performed financial analysis and recommended effective methods to cut costs.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Supervised 15 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Oversaw hiring, training and development of kitchen employees.
- Monitored quality, presentation and quantities of plated food across line.
- Created exciting dishes to draw in clientele and increase revenues.
- Maintained labor at under 30% to promote long-term business profitability.
- Provided excellent professional development opportunities for staff.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Supervised 20 BOH staff members and delivered mentorship to strengthen kitchen skills.
Executive Chef
Palmar
Miami , FL
2019.04 - 2020.06
- Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
- Monitored and improved work of 4 team members producing over 300 meals per night.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Maintained labor at under 30% to promote long-term business profitability.
- Created exciting dishes to draw in clientele and increase revenues.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Utilized local, fresh food products to support local economies and showcase community support.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Monitored all meals served for temperature and visual appeal.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Prepared schedules, work assignments and constructed employee compensation packages.
Demi Chef De Partie
Kaido
MIAMI , FL
2019.03 - 2019.05
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Planned and prepared food products orders to maintain appropriate stock levels.
Chef De Cuisine
Edukos LLC.
Miami , FL
05/ - 2019.03
- Created menu according to seasonal ingredients, maintaining cost of good sold under 30%.
- Managed all kitchen employees, including bussers, dishwashers, and waitstaff.
- Tracked kitchen’s inventory and ordered new food and supplies when needed.
- Managed the budget, labor and direct operating expenses.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Suggested additional items and offered samples of weekly promotional items to increase store sales.
- Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.
- Managed inventory to achieve targeted gross profit margin.
- Delegated tasks to team members to optimize productivity.
- Maximized employee morale and corrected performance issues in accordance with established standards.
Sous Chef
Antica Mare LLC
Miami , FL
11/ - 2017.05
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Cleaned walls, fans and drains in bakery coolers, display cases and work areas.
- Produced accurate and thorough management reports.
- Directed and managed all functions of the dairy, frozen, produce and bakery departments.
- Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.
- Maintained facility compliance with health codes, sanitation requirements and license regulations while streamlining productivity initiatives to comply with restaurant protocols.
- Resolved complaints from guests by listening to issues and notifying restaurant manager.
- Wiped down and sanitized food preparation areas using dishcloths, hot water and cleaning products.
Sous Chef
Casabe 305 Bistro
Miami , FL
03/1 - 2016.10
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Directed and managed all functions of the dairy, frozen, produce and bakery departments.
- Cleaned walls, fans and drains in bakery coolers, display cases and work areas.
- Analyzed costs and competitive retail strategy.
- Checked menus to verify current selection availability and cleanliness.
- Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
- Cleaned, sanitized and organized food speed racks, bins and dry storage racks to keep food storage areas neat and prevent food-borne illness.
- Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
- Offered product recommendations when appropriate.
- Stocked displays with new and transferred merchandise.
- Delegated tasks to team members to optimize productivity.
- Managed inventory to achieve targeted gross profit margin.
Chef De Partie
Aprile Ristorante
Caracas , Venezuela
03/ - 2015.06
- Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.
- Handled products and equipment in accordance with safety and sanitation guidelines.
- Identified items in stock for first use to decrease waste and profit loss.
- Checked menus to verify current selection availability and cleanliness.
- Safely used knives, scales, wrappers, compactors, garbage disposals, pallet jack and hand trucks.
- Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
- Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
- Maintained facility compliance with health codes, sanitation requirements and license regulations while streamlining productivity initiatives to comply with restaurant protocols.
- Praised by management for being a fast and efficient worker, requiring little supervision.
- Provided constructive suggestions and encouragement to employees.
- Organized and positioned product cases in produce warehouse and walk-in cooler.
- Monitored the freshness and condition of prepared foods.
- Swept floors and maintained sweep logs.
Internship Cook
Restaurante Martín Berasategui
Lasarte-Oria , Spain
- 2012.12
Education
Bachelor of Arts - Gastronomy
Caracas Culinary Institute
2012
Skills
- Conflict and dispute resolution
- Supply replenishment
- Heavy lifting
- Excel
- Operations management
- Product ordering
- High-volume dining
- Client-focused
- Microsoft Office
- Positive learning process
- Results-oriented
- Quick learner
- Excellent communication
- Food and beverage pairing
- Budgeting and cost control
- Banquets and catering
- Detail-oriented
- Inventory control
- Purchasing
- Resource management
- Recipe creation
- Inventory management
- Kitchen equipment and tools
- Cleaning and sanitizing methods
- Menu development
- Portion and cost control
- Team training
- Customer service oriented
- Food allergy awareness
- Customized menus
- Friendly, positive attitude
Affiliations
Timeline
Private Chef
High-net-worth family
2022.12 - Current
Pizzaiolo
La Natural
2021.07 - 2022.01
Private Chef
Villazzo LLC
2021.01 - 2021.09
Executive Chef
Love Life Cafe
2020.02 - 2021.07
Executive Chef /Co-Owner
Rutina Verde Foods LLC
2020.01 - Current
Executive Chef
Palmar
2019.04 - 2020.06
Demi Chef De Partie
Kaido
2019.03 - 2019.05
Chef De Cuisine
Edukos LLC.
05/ - 2019.03
Sous Chef
Antica Mare LLC
11/ - 2017.05
Sous Chef
Casabe 305 Bistro
03/1 - 2016.10
Chef De Partie
Aprile Ristorante
03/ - 2015.06
Internship Cook
Restaurante Martín Berasategui
- 2012.12
Bachelor of Arts - Gastronomy
Caracas Culinary Institute
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