Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Generic
neal herrera

neal herrera

Vail,CO

Summary

Accomplished Sous Chef with a proven track record at The Hyatt, where I enhanced guest satisfaction through innovative dishes and led staff training to uphold high-quality standards. Expert in food safety and inventory management, I excel in mentoring teams to achieve excellence in culinary services. My leadership and innovative cooking techniques have consistently elevated dining experiences.

Overview

11
11
years of professional experience

Work History

Sous Chef

The Hythe
11.2024 - Current

Chef De Tournant

The Hyatt
06.2022 - 10.2024
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, locally sourced ingredients.
  • Conducted regular staff training sessions on new recipes or cooking techniques to maintain a highly skilled workforce capable of producing consistently excellent results.
  • Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
  • Offered prompt, friendly customer service at buffet and in dining room to promote pleasant dining experiences.
  • Created innovative recipes for tasty, well-presented Type dishes to complement existing menu.
  • Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.

Banquet Kitchen

Grand Hyatt Hotel
03.2022 - 01.2023
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked flexible hours across night, weekend, and holiday shifts.

Line Cook

Grand Hyatt Hotel
06.2018 - 07.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Grilled meats and seafood to customer specifications.

Line Cook

Park Hyatt
12.2016 - 04.2017
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Monitored food production to verify quality and consistency.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Kitchen Supervisor

Central Restaurant
05.2015 - 09.2016
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.
  • Controlled food costs and managed inventory.
  • Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
  • Monitored food preparation, production, and plating for quality control.
  • Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
  • Reduced food waste through effective inventory management and menu planning.
  • Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.

Gardmanger Cook

Hilton
12.2014 - 04.2015
  • Upheld strict food safety guidelines when handling raw ingredients, maintaining a safe and sanitary work environment.
  • Utilized creativity in constructing visually appealing buffet displays, showcasing a variety of dishes for guests to enjoy.
  • Maintained high standards of cleanliness and organization in the kitchen, leading to efficient meal preparation.

Banquets Cook

Gaylort Texas Resort
12.2013 - 04.2014
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Ordered food and supplies used to prepare meals for Number people.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Trained new staff members on kitchen procedures, ensuring consistency in quality among all team members.
  • Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.

Education

Bachelor In Gastronomic And Bussines Manager -

Le Cordon Bleu
Lima-Perú
05.2018

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Food presentation
  • Menu planning
  • Food preparation
  • Kitchen organization
  • Cooking techniques
  • Supervising food prep
  • Mentoring and coaching
  • Safe handling
  • Staff training
  • Cost control

Accomplishments

  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Created complete type restaurant menu alongside executive chef.
  • Developed tasting menus for new type business.
  • Increased productivity by revamping workflow and restructuring line.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Languages

Spanish
Native or Bilingual
English
Full Professional
French
Elementary

Timeline

Sous Chef

The Hythe
11.2024 - Current

Chef De Tournant

The Hyatt
06.2022 - 10.2024

Banquet Kitchen

Grand Hyatt Hotel
03.2022 - 01.2023

Line Cook

Grand Hyatt Hotel
06.2018 - 07.2019

Line Cook

Park Hyatt
12.2016 - 04.2017

Kitchen Supervisor

Central Restaurant
05.2015 - 09.2016

Gardmanger Cook

Hilton
12.2014 - 04.2015

Banquets Cook

Gaylort Texas Resort
12.2013 - 04.2014

Bachelor In Gastronomic And Bussines Manager -

Le Cordon Bleu

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