Marco Velez
Clermont,FL
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
4
4
years of professional experience
Work History
Executive Sous Chef
Amore Italian Restaurant
11.2022 - Current
- Verified compliance in preparation of menu items and customer special requests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Experience in a food service setting where meals are prepared for individuals who have special dietary or nutrition requirements (vegetarian, plant-based, gluten-free, etc)
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Assistant Sous Chef (Junior Sous Chef)
Disney
07.2021 - 11.2022
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Manage all cooking stations, specifically saute and grill station.
Lead Cook
Four Seasons Hotel
06.2019 - 07.2021
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Education
San Juan Hospitality School
San Juan, PRSkills
- Recruitment and Onboarding
- Hiring, Training and Development
- Cost Control
- Guest Satisfaction
- Productivity Optimization
- Menu Planning
- Special Events and Banquet
- Food and Beverage Pairings
- Servsafe Certification (Active)
- Food Preparing, Plating and Presentation
- High-Volume Environments and Fine Dining
Websites
Languages
English
Full Professional
Spanish
Native or Bilingual
Timeline
Executive Sous Chef
Amore Italian Restaurant
11.2022 - Current
Assistant Sous Chef (Junior Sous Chef)
Disney
07.2021 - 11.2022
Lead Cook
Four Seasons Hotel
06.2019 - 07.2021
San Juan Hospitality School
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