Nereo De La Cruz Garcia
White Plains,New York
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Crescent Hotels & Resorts, excelling in menu development and inventory management. Proven track record of enhancing kitchen efficiency and reducing waste, while fostering a collaborative team environment. Skilled in quality control and passionate about creating innovative dishes that delight guests. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Innovative Sous Chef with a knack for enhancing kitchen productivity and efficiency through effective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver exceptional dining experiences. Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals. Results-driven individual with a solid track record in delivering quality work. Known for excellent communication and teamwork abilities, with a commitment to achieving company goals and delivering exceptional service. Passionate about continuous learning and professional development. Adaptable professional with a quick-learning ability and a talent for adjusting to new environments. Skilled in rapidly acquiring new knowledge and applying it effectively. Driven by a passion for continuous learning and successfully navigating change.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Sous Chef
Crescent Hotels & Resorts
White Plains, NY
03.2025 - Current
- Resolved conflicts between kitchen staff members in an efficient manner.
- Contributed to the successful execution of catered events from start to finish.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Supervised cooks and other kitchen personnel during meal services.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Supervised food preparation staff to deliver high-quality results.
Chef De Cuisine
Village Social Kitchen & Bar
Rye, NY
08.2022 - 03.2025
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Participated in community events as a representative village social kitchen &bar the restaurant, enhancing brand reputation through cooking demonstrations andcharity dinners.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Planned menus based on seasonal availability of ingredients.
- Supervised food production to ensure quality standards were met.
- Determined portion sizes for all dishes served in the restaurant.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Analyzed financial statements to identify cost-saving opportunities.
Sous Chef
Meso Mediterranean Restaurant
Rye, NY
02.2020 - 03.2022
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Chef
Bistro Versailles
Greenwich, CT
02.2019 - 03.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Sous Chef
Harvest Wine Bar and Grill
Greenwich, CT
02.2015 - 10.2019
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef
Racanelli Restaurant Group
Greenburgh-white Plains, NY
10.2013 - 01.2015
- 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.
Pastry Line Cook
Patisserie salzburg of rye
Rye, NY
07.2009 - 07.2011
- Consistently met strict deadlines for catering orders while maintaining impeccable attention to detail and presentation standards.
- Gained repeat business from satisfied clients through exceptional product quality, creative presentation, and personalized service.
- Collaborated with other line cooks to deliver outstanding service and maintain a clean, organized kitchen.
- Improved sales of signature desserts by effectively promoting them to customers and offering samples during peak hours.
Line Cook
Tombolino Ristorante
Yonkers, NY
05.2008 - 05.2009
- 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.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Dishwasher and Prep
Spigarestaurant
Scarsdale, NY
02.2004 - 04.2008
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
Education
High School Diploma -
Rochambor
White Plains, NY05-2017
Skills
- Food preparation
- Menu development
- Inventory management
- Staff supervision
- Quality control
- Sanitation standards
- Catering coordination
- Menu pricing
- Communication skills
- Team collaboration
- Time management
- Recipe adjustment
- Budget management
- Pastry skills
- Employee scheduling
- Butchery skills
- Compliance
- Performance improvement
- Kitchen organization
- Dish preparation
- Menu memorization
- Plating
- Pasta making
- Order delivery practices
- Recipes and menu planning
- Safe food handling
- Food spoilage prevention
- Seafood preparation
- Workflow optimization
- Line inspections
- Team leadership
- Equipment usage
- Garnishing techniques
- Motivational team management
- Sauce preparation
- Supervising food prep
- Cost control
- Kitchen management
- Allergen awareness
- Safe handling
- Verbal and written communication
- Safety management
- Ordering and requisitions
- Food preparation supervision
- Food presentation
- Foodservice
- Knife skills
- Menu planning
- Food safety
- Special dietary requirements
- Special diets
- Heavy lifting
- Staff motivation
- Recipe creation
- Garnishing and plating
- Portion control
Websites
Skills
- Seafood preparation
Accomplishments
- Prepared meals, including appetizers and desserts, for high-volume catering event.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
- Resolved product issue through consumer testing.
- Supervised team of 15 staff members.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Certification
- Food Protection Manager Certification
- ServSafe Allergens.
Timeline
Sous Chef
Crescent Hotels & Resorts
03.2025 - Current
Chef De Cuisine
Village Social Kitchen & Bar
08.2022 - 03.2025
Sous Chef
Meso Mediterranean Restaurant
02.2020 - 03.2022
Chef
Bistro Versailles
02.2019 - 03.2020
Sous Chef
Harvest Wine Bar and Grill
02.2015 - 10.2019
Sous Chef
Racanelli Restaurant Group
10.2013 - 01.2015
Pastry Line Cook
Patisserie salzburg of rye
07.2009 - 07.2011
Line Cook
Tombolino Ristorante
05.2008 - 05.2009
Dishwasher and Prep
Spigarestaurant
02.2004 - 04.2008
High School Diploma -
Rochambor
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