Miguel Gratacós
Private Chef
Stow,OH
Summary
Original Private Chef with a passion for the culinary arts and preparing daily delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine. Organized and creative to follow directions and instructions. Exceptional management brings top-notch cooking, kitchen management and organizational skills. Maintains flawless condition and consistently meets or exceeds meal expectations. Versed in financial and administrative side of high-budget kitchens with frequent events.
Overview
18
18
years of professional experience
Work History
Chef Supervisor/Special Events Coordinator
Grupo Vivoni
San Juan, Puerto Rico
01.2014 - 01.2023
- Troubleshoot equipment issues in kitchen quickly so as not to disrupt operations or compromise food safety.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Participated in community outreach efforts such as cooking demonstrations or charity events to increase brand visibility and goodwill.
- Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
- Maintained clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
- Collaborated with front-of-house staff to provide seamless dining experiences for guests.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored food and labor costs to verify budget targets were met.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Fostered positive work environment, promoting teamwork among kitchen staff members for improved productivity.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Organized and implemented private events with as many as 450 guests.
Chef De Cuisine
Chef Xavier Torres
Miami, Florida
01.2009 - 12.2013
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Arranged for kitchen equipment maintenance and repair when needed.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
Chef Supervisor
Marriott Hotels & Hyatt Hotels
Miami, FL
01.2005 - 12.2008
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
- Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
- Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
- Maintained clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
- Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.
- Supported cost control initiatives through careful monitoring of ingredient usage and portion sizes, reducing overall expenses.
- Collaborated with front-of-house staff to provide seamless dining experiences for guests.
- Collaborated with staff members to create meals for large banquets.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Associate of Applied Science - Culinary Arts
Johnson And Wales University
North Miami, FL05.2006
MBA - Business Management
Universidad De Puerto Rico
San Juan, PR05.2004
Skills
- Kitchen Operations and Staffing
- Inventory Management
- Workflow Optimization
- Recipes and menu planning
- Attention to Detail
- Food Preparing, Plating, and Presentation
- Food Production
- Catering and Events
- Creative Thinking
Training
- Entrenamiento culinario en el sur de España
- Entrenamiento culinario en Miami, Florida
- Especialista en arroces, guisos, rostizados y comida latina mediterránea
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Chef Supervisor/Special Events Coordinator
Grupo Vivoni
01.2014 - 01.2023
Chef De Cuisine
Chef Xavier Torres
01.2009 - 12.2013
Chef Supervisor
Marriott Hotels & Hyatt Hotels
01.2005 - 12.2008
Associate of Applied Science - Culinary Arts
Johnson And Wales University
MBA - Business Management
Universidad De Puerto Rico