Marco Urrea
Miami,Florida
Summary
High-performing Chef offering 12 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
13
13
years of professional experience
Work History
Executive Sous Chef
The Gables Club Condominium And Association-Il
05.2022 - Current
- Prep and execute club banquet functions.
- Prep and execute club banquet functions.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Chef De Partie - Line Cook
Makoto Restaurant
09.2019 - 03.2022
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Manager of the Robata (JAPANESE BBQ), hot line, premium cuts, from
Choices, Kobe A3, A5, Japanese Wagyu, and the best and finest cuts on the
market, line production and inventories thereof.
Head Chef - Line Cook
Azahar, Lucca Trattoria, Brutto, Bruttito
12.2017 - 08.2019
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Hotline cook, service manager for events, grill, pans, and plate assembly.
Using Organization under commands, under daily production list and
inventories and stocks. - Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
Kitchen Manager
Slabon Bistro & Coffe
09.2015 - 12.2017
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Supervise Kitchen and collaborators
of cold, hot and production lines, a total of 17 dependents. Presentation of
charts in monthly meetings revealing percentage of use weekly based on
purchases plus sales and inventories. - Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Junior Chef De Partie, Line Cook
Four Seasons Hotels And Resorts
11.2011 - 03.2013
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean work environment.
- Contributed to menu development with innovative dish ideas, resulting in increased customer satisfaction.
- Collaborated closely with senior chefs for successful execution of daily specials and signature dishes.
- Implemented proper food handling techniques, ensuring compliance with health and safety regulations.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Line Cook
Vecindad Tacos Artesanales
11.2010 - 11.2011
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Prepared food orders to support waitstaff and other team members.
- Worked with chef to prepare daily food specials and other supplies.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Placed orders to restock items before supplies ran out.
Education
Gastronomy
Isaac
Panama, Panama City06.2017
Gastronomy
Haute Cuisine Gastronomic Center
Caracas, Venezuela06.2014
Gastronomy
Haute Cuisine Gastronomic Center
Caracas, Venezuela09.2013
Skills
- Cost Control
- Special Event Catering
- Food Presentation
- Nutrition Knowledge
- Inventory Management
- Menu Development
- Recipe Creation
- Culinary Techniques
- Quality Assurance
- Kitchen Management
- manage and monitor toast
- Banquets and Catering
Timeline
Executive Sous Chef
The Gables Club Condominium And Association-Il
05.2022 - Current
Chef De Partie - Line Cook
Makoto Restaurant
09.2019 - 03.2022
Head Chef - Line Cook
Azahar, Lucca Trattoria, Brutto, Bruttito
12.2017 - 08.2019
Kitchen Manager
Slabon Bistro & Coffe
09.2015 - 12.2017
Junior Chef De Partie, Line Cook
Four Seasons Hotels And Resorts
11.2011 - 03.2013
Line Cook
Vecindad Tacos Artesanales
11.2010 - 11.2011
Gastronomy
Isaac
Gastronomy
Haute Cuisine Gastronomic Center
Gastronomy
Haute Cuisine Gastronomic Center
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