Nereo De La Cruz Garcia
Chef
White Plains,New York
Summary
Dynamic Chef De Cuisine with a proven track record at Village and Social, adept at optimizing kitchen operations and enhancing guest satisfaction through innovative dish creation. Expert in seafood preparation and team management, successfully reduced food waste while maintaining high food safety standards. Passionate about culinary excellence and fostering a collaborative kitchen environment.
Qualified [Desired Position] with extensive background in leading high-performing kitchen teams and creating innovative menus. Proven track record in maintaining high culinary standards and enhancing guest satisfaction through exceptional dishes. Demonstrated expertise in menu planning and team management.
Experienced with crafting exceptional culinary experiences that captivate guests. Utilizes expertise in menu development and kitchen management to ensure seamless operations. Track record of leading talented teams to achieve culinary excellence and adapt to evolving industry trends.
Culinary professional bringing wealth of experience in high-end kitchen environmentsfocusing on delivering exquisite dining experiences. Known for collaborating effectively with team members to achieve culinary excellence and adapt to changing demands. Proficient in menu developmentkitchen operationsand fostering positive team culture.
Overview
16
16
years of professional experience
Work History
Chef De Cuisine
Village and Social
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.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Created menus and designed corresponding recipes for [Business Name].
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Sous Chef
Meso Mediterrane Restaurente
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 Versalles
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
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.
BOH Line Cook
Racanelli Restaurante
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
Pastry Salzburg
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.
Education
High School Diploma -
Rochambor
White Plains, NY05-2017
Skills
- Seafood preparation
- Plating techniques
- Vegetable cookery
- Leadership qualities
- Food safety
- Food safety standards
- Recipe creation
- Sanitation protocols
- Team management
- Kitchen operations
- Food presentation
- Creativity and innovation
- Butchery skills
- Allergen awareness
- Grilling techniques
Accomplishments
- Reduced food costs by [Number]% by sourcing and securing new [Product type] supplier.
- Prepared [Number] meals, including appetizers and desserts, for high-volume catering event.
- Ensured safe and efficient kitchen operations while managing a BOH staff of [Number].
- Designed whole new menu, including meal selections, beverages and pricing.
- Supervised team of [Number] staff members.
Timeline
Chef De Cuisine
Village and Social
08.2022 - 03.2025
Sous Chef
Meso Mediterrane Restaurente
02.2020 - 03.2022
Chef
Bistro Versalles
02.2019 - 03.2020
Sous Chef
Harvest Wine Bar and Grill
02.2015 - 10.2019
BOH Line Cook
Racanelli Restaurante
10.2013 - 01.2015
Pastry Line Cook
Pastry Salzburg
07.2009 - 07.2011
High School Diploma -
Rochambor
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