Nicarao Gallo
Henderson,NV
Summary
Adept at kitchen management and fostering teamwork, I significantly enhanced customer satisfaction and culinary creativity at V&E Restaurant Group. My expertise in menu development, cost control, and implementing sanitation standards led to notable profitability and efficiency improvements. My leadership ensures high-quality food presentation and safety, embodying a commitment to excellence and innovation in the culinary field.
Overview
18
18
years of professional experience
Work History
Executive Sous Chef
V&E Havana 1957
Las Vegas, NV
11.2024 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
Executive Sous Chef
V&E Restaurant Cafe Americano Cesar Palace
Las Vegas, NV
11.2021 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Sous Chef
V&E Restaurant Mercato Della Pescheria
Las Vegas, NV
05.2018 - 11.2021
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef
Gordon Biersch Brewery Restaurants
Las Vegas, NV
12.2006 - 02.2016
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Education
Medicine
UNAN Nicaragua
NicaraguaInternational Cuisine
Nicaraguan Culinary Experience
NicaraguaSkills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Waste reduction
- Allergy awareness
- Cost control
- Safe food handling
- Inventory management
- Food safety
Languages
Spanish
Native or Bilingual
Timeline
Executive Sous Chef
V&E Havana 1957
11.2024 - Current
Executive Sous Chef
V&E Restaurant Cafe Americano Cesar Palace
11.2021 - Current
Executive Sous Chef
V&E Restaurant Mercato Della Pescheria
05.2018 - 11.2021
Executive Chef
Gordon Biersch Brewery Restaurants
12.2006 - 02.2016
Medicine
UNAN Nicaragua
International Cuisine
Nicaraguan Culinary Experience