Marcus Jimenez
Denver,Colorado
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
20
20
years of professional experience
Work History
Executive Chef
Shells & Sauce
10.2011 - 06.2025
- Contributed to menu planning sessions, offering creative ideas for seasonal dishes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Designed and executed seasonal menu offerings to enhance culinary innovation.
- Implemented cost control measures, optimizing ingredient usage without compromising quality.
- Analyzed customer feedback to refine recipes and improve overall dining experience.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef/Sous Chef
Samba Room/Timpano's
08.2005 - 09.2011
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
Timeline
Executive Chef
Shells & Sauce
10.2011 - 06.2025
Executive Chef/Sous Chef
Samba Room/Timpano's
08.2005 - 09.2011
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